Best Oyster Pan Roast With Pepper Croutons Recipes

OYSTER BAR PAN ROAST

Oyster Bar Pan Roast image

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

Ingredients

1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined
3/4 cup half-and-half
1 tablespoon butter

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.

SEAFOOD PAN ROAST

Seafood Pan Roast 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.

Provided by HeidiSue

Categories < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

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, Fat 123.8, SaturatedFat 77.9, Cholesterol 360.4, Sodium 1076, Carbohydrate 13.3, Fiber 0.5, Sugar 3.7, Protein 3.4

OYSTER-PEPPER PAN ROAST

Oyster-Pepper Pan Roast image

A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories Free Of...

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup onion, peeled and chopped
1/2 cup green bell pepper, seeded and chopped
1/4 cup butter
1 tablespoon parsley, chopped
1 cup ketchup
1 pint oyster

Steps:

Cook onion and green pepper in butter until soft; add parsley, ketchup and oysters.
Cook until oysters are plump.
Serve at once on toast or with biscuits.

Nutrition Facts : Calories 176.1, Fat 9.6, SaturatedFat 5.3, Cholesterol 58.1, Sodium 581.2, Carbohydrate 15.7, Fiber 0.5, Sugar 10, Protein 8.2

OYSTER PAN ROAST

Oyster Pan Roast image

Make and share this Oyster Pan Roast recipe from Food.com.

Provided by CJAY8248

Categories < 30 Mins

Time 25m

Yield 12 oysters, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 dozen freshly opened oysters with their liquor
4 tablespoons butter
1 tablespoon chili sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon juice
1/4 teaspoon celery salt
1/2 cup heavy cream
sweet paprika

Steps:

Heat the oysters and liquor in the wok until their edges just begin to curl. Add butter, chili sauce, worcestershire sauce, lemon juice, and celery salt. Stir 1 minute. Add cream. Heat just to boiling. Serve hot, sprinkled with paprika.

Nutrition Facts : Calories 139.9, Fat 15, SaturatedFat 9.4, Cholesterol 47.5, Sodium 109.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 0.6

OYSTER PAN ROAST WITH PEPPER CROUTONS

Oyster Pan Roast with Pepper Croutons image

Can be prepared in 45 minutes or less.

Yield Makes about 7 cups, serving 6

Number Of Ingredients 15

Ingredients

4 cups 1-inch cubes of Italian or French bread
2 tablespoons olive oil
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/3 cup chopped shallot
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
a 14- to 16-ounce can tomatoes, crushed and drained in a sieve
1/4 teaspoon dried basil
1/4 teaspoon Tabasco
1/4 teaspoon paprika
30 oysters, shucked, reserving the liquor
2 cups half-and-half
1 cup milk
finely chopped fresh parsley leaves for garnish

Steps:

In a baking pan toss the bread cubes with the oil, the pepper, and the salt and toast them in the middle of a preheated 350°F. oven, tossing them occasionally, for 15 minutes, or until they are golden. The croutons may be made 2 days in advance, cooled, and kept in an airtight container.
In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until it is softened, stir in the flour, the tomatoes, the basil, the Tabasco, and the paprika, and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half-and-half and the milk, and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.
Divide the pan roast among 6 shallow bowls and garnish it with the croutons and the parsley.