ROASTED SEAFOOD
Provided by Nigella Lawson : Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Cut the potatoes, without peeling, into thick slices and each slice into quarters. Put them into a large roasting pan with the whole garlic cloves.
- Quarter the onions, peel them (I find it easier to do it this way around), then halve each quarter horizontally. Quarter the lemon and cut each quarter into 1/2-inch pieces. Add the onion and lemon to the pan with the potatoes and garlic.
- Drizzle with 2 tablespoons of the oil and roast for 1 hour.
- Meanwhile, soak the clams in a bowl of water - if any are smashed or don't close after they've soaked, throw them away. Slice the squid into rings.
- After 1 hour, take the pan out of the oven and put it over low heat on the stove top so that the pan doesn't cool while you add the seafood.
- Arrange the drained closed clams, baby squid rings, and whole raw shrimp over the potatoes, garlic, lemon pieces, and onions.
- Splash the seafood with the remaining 2 tablespoons of oil and the vermouth, then season with salt and pepper, to taste.
- Put the roasting pan back in the oven for 15 minutes, by which time the clams should have opened and the shrimp have turned pink. Discard any clams that have not opened.
- Scatter with parsley and serve straight from the pan: it couldn't look more beautiful.
- Make Ahead Note: Potatoes can be prepared 1 day ahead. Submerge in a bowl of water and store in the refrigerator. Drain and pat dry before using. Onions and lemons can be cut 1 day ahead and stored in bowls tightly covered with plastic wrap in the refrigerator.
SEAFOOD PAN ROAST
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.
Provided by HeidiSue
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 13
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, Fat 123.8, SaturatedFat 77.9, Cholesterol 360.4, Sodium 1076, Carbohydrate 13.3, Fiber 0.5, Sugar 3.7, Protein 3.4
OYSTER BAR PAN ROAST
This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe.
Provided by Autuamnsprite
Categories Chowders
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
- Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
- Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
ONE-PAN SEAFOOD ROAST WITH SMOKY GARLIC BUTTER
Give the Sunday roast a new look with hasselback potatoes and smoky, charred seafood, all cooked in one pan. Serve with bread for mopping up the buttery juices
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a large knife to hasselback the potatoes; cut incisions in each potato making sure you don't cut through to the base, and keep the cuts as close together as possible. Toss the potatoes in oil and some seasoning in your largest roasting tin (an oven tray is ideal - line with parchment first if it's old). Roast for 20 mins.
- Butterfly the prawns by cutting a line down the back of each one, through the shell from the base of the head to the top of the tail. Pull out the black line of intestine from each one. Clean the mussels under cold water, pulling off any hairy or stringy bits. Hasselback the squid in the same way you did the potatoes.
- Cut each corn cob into four pieces - the easiest way to do this is by positioning your knife, covering it with a tea towel and hitting it with a rolling pin. Add the corn to the tray, toss in the oil and return to the oven for 5 mins.
- Mash together the butter, parsley, paprika, garlic and lemon zest. Stuff some of the butter into the back of each prawn and inside the squids. Turn the oven up to 220C/200C fan/gas 6. Add the seafood, lemon wedges and chorizo to the pan and toss everything together. Dot the remaining butter over the top, season well and return to the oven for 10 mins. If any of the prawns haven't turned pink or any mussels haven't opened, move them around the pan to the hot spots, then return to the oven for another 2-3 mins. Remove and discard any mussels which haven't opened. Scatter some parsley over and serve.
Nutrition Facts : Calories 731 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 3 milligram of sodium
SHEET PAN SEAFOOD BOIL
All the yummy flavors of a seafood boil with less effort. Just roast your seafood in the oven in a flavored butter sauce. Serve with crusty bread.
Provided by Bites With Applewhite
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat.
- Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered.
- Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.
Nutrition Facts : Calories 770.4 calories, Carbohydrate 29.6 g, Cholesterol 394.2 mg, Fat 44.2 g, Fiber 3.1 g, Protein 64.6 g, SaturatedFat 24.7 g, Sodium 1521.9 mg, Sugar 2.6 g
LOUISIANA PAN ROAST
Steps:
- In a Dutch oven or large heavy pot, heat half of the butter over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes. Add the onions and celery seed, cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes. Add 2 cups of the court-bouillon and bring to a simmer. Season the shrimp, crab meat, and oysters with Creole Seasoning. Add the shrimp and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Add heavy whipping cream and boil for 1 minute. Add last 4 oz. of butter. Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon 1/2 cup of rice into the center of each bowl and serve immediately. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
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SEAFOOD PAN ROAST RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 (444)Total Time 45 minsServings 6Published 2013-12-07
- In a medium bowl, whisk the lemon juice with the shallot and crème fraîche. Gradually whisk in the olive oil and season with salt and pepper. Whisk in the diced fennel and chopped fennel fronds.
- Preheat the broiler and position a rack 6 inches from the heat. Arrange the shrimp, lobster tails and oyster shell halves in a roasting pan in a single layer. Place the scallops in the 6 flattest oyster shells. Place the oysters in the remaining shells. Spoon 3/4 cup of the vinaigrette over the seafood, being sure to coat them completely. Season with pepper and broil until lightly browned, about 7 minutes. Transfer the seafood to plates and drizzle with some of the vinaigrette, passing the toast and any remaining vinaigrette at the table.
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4.2/5 (519)Category SeafoodServings 4Total Time 1 hr 10 mins
- Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
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OYSTER PAN ROAST RECIPE - LOS ANGELES TIMES
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- Place one slice of the buttered toast in each of four shallow soup bowls and set aside in a warm spot.
- Lift the oysters out of their liquor and set aside. Combine the liquor with the cream, Worcestershire sauce, mustard and Old Bay in a small saucepan and mix well. Bring just to a simmer over medium-high heat, then remove from the heat and keep warm.
- Melt the butter in a large skillet over medium heat. Add the oysters and cook just until the edges start to curl, just a couple minutes. Pour the warm cream mixture over them and cook, stirring constantly, until the oysters plump up, about 5 minutes.
SEAFOOD PAN ROAST WITH CHORIZO RECIPE - LOS ANGELES TIMES
From latimes.com
- Heat a large skillet over medium heat. Add the chorizo and cook quickly until it starts to turn crisp, a minute or two. Remove with a slotted spoon and drain on a paper towel. Add the butter to the fat remaining in the pan, then add the shallots and saute until very tender, about 3 minutes.
- Add the scallops and shrimp and cook, stirring constantly, until the scallops start to turn translucent. Add the oysters and cook quickly, then add the crab and swirl until heated through. Using a slotted spoon, transfer to a warm serving bowl. Add the chorizo and toss to mix.
- Raise the heat to medium-high and add the vermouth. Cook, stirring occasionally, until the sauce is emulsified. Add lemon to taste, then season with pepper to taste and salt if needed. Spoon over the seafood and serve.
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From thepan-handler.com
- Seafood Pan Roast – An Ocean of Flavors. Seafood pan roast is a delectable dish of mixed and preferred seafood. Seafood pan roast can range from squid, prawns, mussels, to fish, lobsters, crabs, or any of your preferred seafood ingredients.
- Oyster Bar Pan Roast – An Essential Addition to The Menu. Craving for oysters? This dish has been on the menu for a long time now, and it deserves a place on the menus all over the world for its flavor.
- Pan Roasted Chicken and Vegetables – A Healthy Way to Enjoy Food. A good way to enjoy food is through a combination of meat and vegetables. This classic dish brings a delightful and healthy meal to the table.
SEAFOOD PAN ROAST - ANG SARAP
From angsarap.net
- In a pot boil the clam stock then add the mussels, cover the pot then cook in medium heat until the mussels open up. Pour the liquid in a small bowl then remove the mussels from its shells then set both aside.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #soups-stews #seafood #shellfish #number-of-servings
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