Here’s a rich, elegant, and low-carb Gourmet Seafood Cassolette Delight 🦐🐟🧀
Creamy, cheesy, and perfect for dinner parties — without the carbs.
🦞 Gourmet Seafood Cassolette Delight (Low-Carb)
🧁 Serves:
4 (individual ramekins)
🛒 Ingredients
Seafood:
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8 large shrimp, peeled & deveined
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6 oz scallops
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6 oz firm white fish (cod or halibut), cubed
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4 oz lump crab meat
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Salt & black pepper to taste
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1 tablespoon olive oil or butter
Creamy Sauce:
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2 tablespoons butter
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2 cloves garlic, minced
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1 small shallot, finely chopped
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½ cup dry white wine
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1 cup heavy cream
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½ cup seafood stock (or chicken stock)
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½ teaspoon paprika
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¼ teaspoon cayenne (optional)
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½ teaspoon dried thyme
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½ cup grated Gruyère or Parmesan cheese
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2 tablespoons cream cheese (adds richness & thickness)
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
Topping (Low-Carb):
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¼ cup grated Parmesan
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¼ cup crushed pork rinds (for crunch)
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1 tablespoon melted butter
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1 tablespoon chopped parsley
👩🍳 Instructions
Step 1: Prepare the Seafood
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Pat seafood dry and season lightly with salt and pepper.
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Heat olive oil in skillet over medium-high.
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Sear shrimp and scallops 1–2 minutes per side (just until lightly golden).
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Remove and set aside (they will finish cooking in oven).
Do not overcook.
Step 2: Make the Cream Sauce
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In same pan, melt butter.
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Sauté shallot and garlic until fragrant (about 1 minute).
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Deglaze with white wine; simmer 2–3 minutes.
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Add cream and seafood stock.
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Stir in:
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Cream cheese
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Dijon
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Paprika
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Thyme
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Cayenne
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Simmer until slightly thickened (5–7 minutes).
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Stir in Gruyère/Parmesan and lemon juice.
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Taste and adjust seasoning.
Sauce should be creamy and rich.
Step 3: Assemble
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Preheat oven to 375°F (190°C).
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Divide seafood evenly into 4 ramekins.
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Spoon cream sauce over top.
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Mix topping ingredients and sprinkle over each.
Step 4: Bake
Bake 12–15 minutes until bubbly and golden on top.
Broil 1–2 minutes if you want extra browning.
✨ Serving Ideas (Low-Carb Friendly)
Serve with:
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Garlic sautéed spinach
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Roasted asparagus
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Cauliflower mash
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Zucchini noodles
🔥 Chef Tips
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Add lobster chunks for ultra-gourmet version.
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A splash of cognac instead of wine adds depth.
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For thicker sauce, simmer longer before baking.
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Fresh tarragon makes it French-style elegant.
❄️ Storage
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Fridge: 2 days
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Reheat gently (avoid microwaving too long or seafood gets rubbery).
If you’d like, I can also give you:
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Keto ultra-rich version
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Dairy-free version
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Spicy Cajun version
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Or a restaurant-style plated presentation guide 🦐