Fresh Cream Seafood Cassolette




From the sea… Another improvised dish with the resources of my freezer.

This cassolette can be served as an appetizer or will make a very good main dish, just accompany it with a little rice. Not having the chance to hiter by the sea, I use for the most part, frozen products. Good products can be found in major frozen food stores.

The amounts I give are for 5 people in case it is eaten as a main course or for 4 people if it is eaten as a starter. You can prepare your dishes in advance and put them in the oven at the last moment to warm them up.

Follow the recipe and prepare it too, the ingredients are counted on the fingers, they are very few and you may have them

So, for the recipe, you need:

Ingredients for 5 people

– 250 g scallop nuts
– 250 g shelled crayfish
– 200 g cooked shelled mussels
- 200 g raw shrimp

– 15 cl dry white wine
- 1 shallot
– 40 g butter

– 40 cl fresh cream
– 1 teaspoon tomato paste
– 0.5 teaspoons ginger powder
– 1 pinch of salt

Preparation Method:

Step 1
Set aside 50 g of raw shrimp.

Step 2
Cook seafood, leave about 10 minutes, stirring occasionally in 20 g butter.

Step 3
Deglaze with the white wine and add the crème fraîche.

Step: 4
Season with salt and pepper

Step: 5
Add the ginger powder. Set aside.

Step: 6
Put the cream and shrimp in a saucepan

Step: 7
Heat over low heat until shrimp are pink.

Step: 8
Mix the preparation, and switch to Chinese if necessary.

Step: 9
Add the tomato paste and a teaspoon of cornstarch

Step: 10
Mix then pour over the seafood, mix.

Step: 11
Serve in cassettes or soup plates with crumbs of garlic-rubbed bread.

– 1 pinch of pepper