Shrimp Pan Roast

My recipes are grain free, refined sugar-free, and most are dairy free. I have revamped my diet to help heal my autoimmune illnesses. I have improved on my blood tests and energy levels. These are just my results. Changing my diet means I have had to rethink the way I cook and bake.

This recipe is not dairy free. Food has a way of bringing back memories. The first time I had Shrimp Pan Roast was in 1987 on a first date with my husband. And we have been together ever since. So maybe this recipe is a  bit retro. Shrimp Pan Roast makes me sentimental. My husband and I used to frequent a local restaurant to get this dish but it went out of business. I, therefore, had to create my own version of this dish. In Nevada, many restaurants have an Oyster bar and you will find this recipe on the menu. It is not a soup it is a thin liquidy stew. This recipe is really great with huge shrimp. Or mix it up at Shrimp and Crab.

I am not a wine connoisseur. I don’t care for the acidic taste of wine. I look for something for lack of a better word that is slightly sweet. I, therefore, use a wine I like in this recipe. I suggest you do the same. If it is a wine you like and drink then use that in place of the Moscato.

 

2 lbs shrimp deveined with tails on

5 tablespoons Homemade Ketchup or Hickory BBQ Sauce

1 tablespoon Homemade Horseradish

1/2 teaspoon Nevada Sauce

1/2 – 1 teaspoon Cholula sauce

4 teaspoons fresh lemon juice

3 tablespoon butter

1 teaspoon parsley

2 teaspoons celery seed

2 teaspoons paprika

1 teaspoon pink salt

1 teaspoon granulated onion

1 teaspoon onion powder

1/2 teaspoon white pepper

1 clove minced garlic

1 1/2 cup Moscato Wine or your favorite wine

1 cup clam juice

2 1/2 cups milk

2 1/2 cups heavy cream

Remove tails from shrimp. In a pot on the stove add one tablespoon butter and let melt. Add spices parsley, celery, paprika, salt, granulated onion, powdered onion and pepper allow the spices to toast and become perfumery. Add Homemade Homemade Ketchup or Hickory BBQ Sauce, horseradish, Nevada sauce and Cholula and stir until blended. Add lemon juice, wine, clam juice and minced garlic. Bring to a boil. Add your shrimp and cook after 2 minutes turn and cook another two minutes on the other side. Turn down heat till it is just simmering. Add milk and cream allow to cook for 4 minutes. Taste if you want it spicier add more Cholula. Cool and serve.

 

 

 

 

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