SEAFOOD PAN ROAST RECIPES

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SEAFOOD PAN ROAST RECIPE - FOOD.COM



Seafood Pan Roast Recipe - Food.com image

This recipe is from Fairchilds a restaraunt inside the Silver Legacy Casino here in Reno. It is so easy and tastes wonderful. Use any combination of seafood you like...shrimp, scallops, crab, lobster, clams, mussels. We really like it with all crab and have used canned crab with great results. It's like a creamy stew or soup. Serve it with salad & garlic bread. Simple and elegant.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2-3 serving(s)

Number Of Ingredients 13

8 ounces butter, divided
6 ounces white wine
1/2 teaspoon paprika
1/2 teaspoon celery seed
4 ounces clam juice
4 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
6 ounces seafood cocktail sauce
1 lb fresh seafood
salt and pepper
6 ounces heavy whipping cream
chives

Steps:

  • In a saute pan melt 4 oz. of the butter over medium heat.
  • Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
  • If using clams or mussels add them now and cook until they open.
  • Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
  • Add heavy whipping cream and boil for 1 minute.
  • Add last 4 oz. of butter.
  • Garnish with chives.

Nutrition Facts : Calories 1241.2, FatContent 123.8, SaturatedFatContent 77.9, CholesterolContent 360.4, SodiumContent 1076, CarbohydrateContent 13.3, FiberContent 0.5, SugarContent 3.7, ProteinContent 3.4

SEAFOOD PAN ROAST RECIPE - TIFFANY BEE



Seafood Pan Roast Recipe - Tiffany Bee image

Inspired by the delicious pan roast available at Palace Station's Oyster Bar. This is a kind of copycat recipe. It's close to the original, but different in a very good way!

Provided by Tiffany Bui | TiffanyBee.com

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Number Of Ingredients 29

28 oz can of San Marzano tomatoes
1 Tbsp Worcestershire sauce
2 tsp Louisiana style hot sauce (Frank’s Red Hot, Louisiana, etc)
1 Tbsp honey
1 tsp madras curry powder (optional)
½ cup half & half or heavy cream
1 Tbsp-2 Tbsp whole wheat flour or corn starch
2 cups jasmine rice
2 cups water
1 tsp saffron (optional)
1 Tbsp canola or vegetable oil
2 cups shallots, chopped or 1 sweet yellow onion, diced
1½ cups celery, chopped
1 green bell pepper, diced
1 Tbsp garlic, minced
2 Tbsp butter
1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)
1 Tbsp Old Bay seasoning
2 tsp cajun/creole seasoning (Tony’s or Slap Ya Mama; my original spicy recipe called for 1 Tbsp)
¾ cup white wine (Riesling) or sherry
½ cup Brandy
1 cup fish or vegetable broth (use clam juice or fish sauce & some MSG for extra umami)
2 bay leaves
2 Tbsp tomato paste
2 cups okra, sliced into 1/2 inch chunks (optional)
½ cup parsley, chopped
Kosher or sea salt to taste
Pepper, freshly ground to taste
Crushed red pepper, cayenne pepper, paprika, or dried ghost chili flakes for extra heat if desired

Steps:

  • Rinse rice with water about 3-4 times, prepare in rice cooker with a 1:1 ratio of rice to water. Add saffron if desired.
  • In a blender or food processor, empty the San Marzano tomatoes, Worcestershire sauce, hot sauce, half & half, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
  • In a large saucepan on medium low heat, add oil. Flick a drop of water into the pot to see if it’ll sizzle. Sweat shallots for about 2-3 minutes until translucent. Add celery & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
  • Turn the heat up to medium-high, melting the butter & cooking seafood blend along with all the spices. Stir together to evenly coat the spices all over the seafood. Cook for about 2 minutes. Depending on how delicate your seafood is, you may want to set the seafood aside (leaving behind only the juices) before adding in the components of the stew so that you don’t overcook your seafood.
  • Add the brandy, white wine, fish broth, & bay leaves to the seafood. Bring to a boil & stir in the tomato paste.
  • Finish up the Pan Roast by slowly stirring in the tomato cream mixture. Bring the stew to a boil & reduce to a simmer for about 20-25 minutes until broth is properly thickened to your desired consistency. Stir occasionally & cover with lid slightly askew to recreate a “steam kettle” environment. When thickened, add okra. The longer you allow the stew to reduce, the more flavorful it’ll become. Umami really comes through the next day after it’s rested. If it’s still not thickening up, mix 1 Tbsp flour/starch with 1/2 cup fish broth in a separate bowl until homogenous. Add this bowl into the pot & it should do the trick.
  • Garnish the Pan Roast with a nice heap of rice & fresh parsley flakes.

Nutrition Facts : ServingSize 8, Calories 460, SugarContent 9, SodiumContent 243, FatContent 14, SaturatedFatContent 6, UnsaturatedFatContent 7, TransFatContent 0, CarbohydrateContent 55, ProteinContent 16, CholesterolContent 58

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