Shrimp Cassoulet Recipe – Creamy, Savory Seafood Bake with Bacon and Scallops

Difficulty:

4/5

Serves:

2-3 PEOPLE

Prep Time:

15 minutes

Shrimp Cassoulet Recipe

This Shrimp Cassoulet recipe is a decadent, seafood-forward twist on the classic French cassoulet. Hosted by Theresa Visintin on A Is For Apple 2, this dish combines scallops, shrimp, crispy bacon, and creamy white beans in a rich, flavorful sauce. Perfect for dinner parties or a special weeknight meal, the recipe brings together textures and flavors that are both comforting and elegant.

The Inspiration

Cassoulet is a classic French dish traditionally made with slow-cooked beans and meats like duck or sausage. In this modern interpretation, Theresa Visintin elevates the dish with seafood, adding shrimp and scallops for a lighter, yet indulgent, version. The creamy white bean base pairs beautifully with the smoky bacon and golden breadcrumbs, creating a balance of flavors and textures that delights the palate.

This recipe is perfect for showcasing seasonal seafood or impressing guests with a visually appealing dish. The combination of delicate scallops, succulent shrimp, and buttery cream sauce delivers a rich and luxurious experience while staying approachable for home cooks. It also demonstrates how French-inspired cooking techniques—like deglazing, simmering, and oven-baking—can be adapted for modern, accessible meals.

Ingredients

1 tablespoon (15ml) olive oil
6 slices of thick-cut bacon, chopped
30 bay scallops
1 yellow onion, chopped
1 clove garlic, chopped
½ cup (12ml) white wine
6 ounces (180g) canned white kidney beans, drained and rinsed
2 bay leaves
2 cups (480ml) chicken stock
1 cup (240ml) heavy cream
3 tablespoons (45ml) chopped flat-leaf parsley
Salt and pepper
½ cup (120ml) breadcrumbs

Methods

Preheat oven to 350 degrees.
In a medium-sized skillet, heat oil over medium-high heat.
Add bacon pieces and cook for 7-8 minutes, or until almost crisp.
Add scallops, and cook for 2-3 minutes, or until scallops are golden and bacon is crisp.
Take bacon and scallops out of pan, and place on a paper towel to drain excess liquid.
In the same skillet, using the hot oil from the bacon, add onions and garlic.
Cook for 3-4 minutes.
Deglaze pan with white wine, and bring to a simmer.
Reduce for 2-3 minutes, then add beans, bay leaves and chicken stock.
Cook for 12-15 minutes, or until stock has almost completely reduced.
Add heavy cream, and bring to a simmer.
Simmer for 4-5 minutes, then add parsley and stir.
Season with salt and pepper, and remove bay leaves.
Place bacon and scallops over the saucy beans, then sprinkle breadcrumbs over the top.
Place skillet in the oven and cook for 8-10 minutes, or until breadcrumbs are golden brown.
Remove from oven and serve hot.

Serving Suggestions

Serve this Shrimp Cassoulet as a comforting, elegant entrée. The creamy white beans and seafood pair well with a crisp green salad, roasted vegetables, or lightly toasted baguette to soak up the rich sauce. For wine pairing, try a light Chardonnay or a crisp Sauvignon Blanc to complement the seafood and cut through the richness of the cream and bacon.

This dish works beautifully for intimate dinner parties or special occasions, where presentation and flavor balance make it memorable. For a modern touch, serve in individual ramekins or a rustic cast-iron skillet straight from the oven for a cozy, restaurant-style experience at home.

Final Thoughts

This Shrimp Cassoulet recipe by Theresa Visintin transforms a classic French dish into a seafood-forward, luxurious meal. The combination of scallops, shrimp, creamy beans, and crispy bacon creates a rich flavor profile while the golden breadcrumbs add texture and visual appeal.

Whether preparing for a special occasion or elevating a weeknight dinner, this dish demonstrates how traditional techniques and fresh ingredients can create restaurant-quality results at home. Every bite offers a perfect balance of savory, sweet, and creamy textures, making it a standout recipe to add to your seafood repertoire.

Find more recipes from A is for Apple here!