The Best Seafood Pan Roast

You have come to the right place in finding my recipe for the Best Seafood Pan Roast. Have you ever craved a type of food so much, that you felt no problem waiting 3 hours just so you could get 1 out of the 18 seats available at the counter? That’s exactly what I did when I waited for a seat at the Oyster Bar at the Palace Station in Las Vegas just so I could order what I considered to be the most perfect seafood pan roast ever! I’m sure the reason I love this dish is that when you take into account ingredients such as butter and cream, brandy, and seafood; how can you go wrong? This is not the dish to prepare if you think you need to reduce calories for the week. It is rich and delicious.

In researching seafood pan roast recipes, the one item that seemed to be consistent was the use of a chili sauce. When putting together a recipe that I could be happy with, the use of Heinz Chili Sauce was the one item that I could not do without. Having some butter-toasted garlic bread on the side to sop up some of that extra sauce was also a must. Adding a scoop of rice could certainly fill out your final dish. Don’t hesitate to add, subtract, increase, or decrease the type of seafood that you want to use. This recipe is perfect with one or many types of seafood. Make it your own!

Making this dish always brings back fond memories of my first pan roast at the Oyster House.

NEW INFO and OPTIONAL TREATMENT: “The Best and Freshest Shrimp Broth”

I put together a recipe for a homemade shrimp broth that I suggest you incorporate into this recipe. We roast the shrimp heads and the shells from whole fresh shrimp. Will it increase your time and effort? Yes, it will. However, I guarantee you will appreciate the added flavors brought to the dish! Check here for the Best and Freshest Shrimp Broth!

Here’s hoping making this dish becomes a family favorite and brings you similar memories. As always, thanks for Spending Time in My Kitchen!

Seafood Pan Roast

Recipe by David Frank – Spending Time In My Kitchen

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

The perfect seafood dish when you are trying to impress that special someone!

Ingredients

• Spices

• 4 oz Butter

• 3 Tbl Minced garlic

• 3 Tbl Paprika

• 2 tsp Cayenne

• Seafood

• 8 oz Scallops

• 1 lb 15-count peeled and deveined shrimp

• 8 oz Crab (You can get Blue Crab at one of the Big Warehouses)

• Broth Ingredients

• 1/2 cup White wine (Your favorite)

• 1 Bottle Bottle of Lobster or Clam juice

• 1 bottle Heinz Chili Sauce

• Remaining Ingredients

• 2 Tbl Brandy ( I love the taste of B & B)

• Favorite hot sauce to taste

• 3 tsp Worcestershire sauce

• Finishing Ingredients

• White pepper and salt to taste

• 1 pint Cream

• 1/2 cup Parsley, chopped

• Optional : Shrimp Broth

• Shrimp Broth – Check Here for My Recipe

Directions

• Melt your butter in a Dutch oven and add your spices.
• Place on the stove over a medium heat.
• Sauté shrimp and scallops separately in the Dutch oven. (You do not need to saute the crab; We will add it to the pot later.) Pull out each type when 2/3 cooked and set aside in a separate bowl.
• Add the wine to the Dutch oven; scrape the bottom of the pan to deglaze and loosen any dark bits into your sauce. Increase your heat to boil in the Dutch oven and cook for 5 minutes.
• Add the remaining broth ingredients and reduce to a medium heat. (Substitute this step for my Homemade Shrimp Broth Recipe if desired. )
• Add remaining ingredients to your pan.
• Gently simmer the sauce for a few minutes; add the seafood. Cook till the seafood is done.
  
• Add cream and season with white pepper and salt to taste. Add more hot sauce if so inclined.
• Garnish the dish with chopped parsley. Add a side dish like my Saffron rice! Enjoy!

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Notes

• I like to cook the fish separately as each type of seafood may take different times to cook.
• The picture of my dish actually reflects my use of Langostinos instead of Blue Crab.

Did you make this recipe?

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