- Scallops150 Gram(s)
- Crayfish150 Gram(s)Shelled
- Mussels150 Gram(s)cooked shelled
- Shrimp150 Gram(s)Raw Shelled
- Wine150 Milliliter(s)dry white
- Shallot1 Piece(s)
- Butter40 Gram(s)
- Heavy Cream200 Milliliter(s)
- Liquid Cream200 Milliliter(s)
- Tomato Paste1 Teaspoon(s)
- Ginger Powder1/2 Teaspoon(s)
- Salt1 Pinch
- Pepper1 Pinch
The Seafood Cassoulet is a rich, slow-cooked dish containing scallops, shrimp crayfish and mussels, originating in southern France. It is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. Enjoy the Seafood Cassoulet recipe by following our steps.
Preparation of the seafood
First of all, set aside 50 g of raw shrimp.
In a saucepan, melt 20 g butter. Add seafood, cook for about 10 minutes, stirring occasionally. Then add 5 m of cooking time if the seafood is still frozen.
Drain the seafood in a strainer to remove excess water (especially with thawed seafood).
Seasoning the seafood
Melt the remaining butter with minced shallot. Then add the seafood and deglaze with the white wine, and add the thick cream. Season with salt and pepper and add the ginger powder. Book.
Cooking method with sauce
In a saucepan, put the cream and shrimps then heat over low heat until the shrimp is cooked . Mix the preparation.
Add the tomato paste and a teaspoon of cornflour to thicken the sauce then mix and pour over the seafood.
Finally, serve in a casserole or in a deep plates accompanied by croutons of bread rubbed with garlic.
According to our information, this recipe is compatible with the following diet: gluten-free