Oyster-Bar Shrimp Pan Roast a rich and flavorful broth-based soup with a load of seafood. The luscious and delectable soup is a family favorite. Indeed, it has a slight tomato flavored broth with a slight kick. This incredible and comforting stew will warm you up. Perfect for dinner or as an opening to an Anniversary meal or date night.
Oyster-Bar Shrimp Pan Roast:
Indeed, it is similar to French Bouillbaise and Italian Cioppino. Apparently, the Oyster Pan Roast was invented in the 1800s by the son of a freedman in New York, City. Consequently, it is a vintage classic old school dish. As a matter of fact, it has been made since 1913 in New York City inside Grand Central Station, at the Grand Central Oyster Bar. Nonetheless, it became an iconic dish in many casinos in Las Vegas and Reno is not known.
In all honesty, the first time I had Shrimp Pan Roast was in 1987 on a first date with my husband. Hence, this recipe is a bit retro. Shrimp Pan Roast makes me sentimental. At any rate, 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. Needless to say, in Nevada, many restaurants have an Oyster bar and you will find this recipe on the menu. It is not soup it is a thin liquidy stew. This recipe is really great with huge shrimp. As a final point, mix it up add Shrimp, and your choice of seafood. Hence, this is my version of this
Moreover, I am not a wine connoisseur and I don’t care for the acidic taste of wine. Nevertheless, I look for something for lack of a better word that is slightly sweet. I, therefore, use a wine I like in this recipe. Most importantly, use the wine you prefer.
Research Notes:
Nevertheless, in doing research for the purpose of writing my blog I came across some interesting history. Furthermore, the invention of the first Oyster Pan Roast is attributed to a Virginian oysterman named Thomas Downing. Interestingly enough, he also helped the underground railroad. In fact, his business was located near what is now Grand Central Station in New York City. Incidentally, for some interesting history see the full article here.
Oyster-Bar Shrimp Pan Roast
Ingredients:
- 3 tbsp butter
- 1 tsp parsley
- 2 tsp celery seed
- 2 tsp sweet paprika
- 1 tsp granulated onion
- 1 tsp onion powder
- 1/2 tsp white pepper
- 4 tbsp Homemade Ketchup or Hickory BBQ Sauce
- 1 tbsp homemade Horseradish
- 1 tsp Gluten-Free AKA Worcestershire Sauce
- 1 tsp Cholula
- 4 tsp fresh lemon juice
- 1 clove minced garlic
- 1 1/2 cup white wine
- 8 oz. clam juice or homemade shellfish stock
- 2 1/2 lbs deveined uncooked shrimp with tails on
- 2 1/2 cup milk
- 2 1/2 cup heavy cream
Directions:
First, remove tails from shrimp. Second, in a pot on the stove add one tablespoon butter and let melt. Next, add spices parsley, celery, paprika, salt, granulated onion, powdered onion, and pepper allow the spices to toast and become perfumery.
Finally, add Homemade Homemade Ketchup or Hickory BBQ Sauce, horseradish, Nevada sauce AKA Worcestershire Sauce, and Cholula and stir until blended.
Next, add in lemon juice, wine, clam juice, and minced garlic. 
Bring to a boil. Finally, add your shrimp and cook after 2 minutes turn and cook another two minutes on the other side. 
Next, turn down heat till it is just simmering. Lastly, add milk and cream allow to cook for 4 minutes.
Taste if you want it spicier add more Cholula. Lastly, ladle up into bowls and serve.
Oyster-Bar Shrimp Pan Roast
Equipment
- One Large Pot
Ingredients
- 3 tbsp butter
- 1 tsp parsley
- 2 tsp celery seed
- 1 tsp salt
- 2 tsp paprika
- 1 tsp granulated onion
- 1 tsp onion powder
- 1/2 tsp white pepper
- 4 tbsp Homemade Ketchup or Hickory BBQ Sauce
- 1 tbsp Homemade Horseradish
- 1 tsp AKA Gluten-Free Worcestershire Sauce
- 1 tsp Cholula Sauce
- 4 tsp fresh lemon juice
- 1 clove minced garlic
- 1 1/2 cup White Wine of your choice
- 8 oz. clam juice or homemade shellfish stock
- 2 1/2 lbs deveined uncooked shrimp with tails on
- 2 1/2 cups milk
- 2 1/2 cup heavy cream
Instructions
- First, remove tails from shrimp.
- Second, in a pot on the stove add one tablespoon butter and let melt.
- Next, add spices parsley, celery, paprika, salt, granulated onion, powdered onion, and pepper allow the spices to toast and become perfumery.
- Finally, add Homemade Homemade Ketchup or Hickory BBQ Sauce, horseradish, AKA Worcestershire Sauce, and Cholula and stir until blended.
- Next, add in lemon juice, wine, clam juice, and minced garlic.
- Bring to a boil.
- Finally, add your shrimp and cook after 2 minutes turn and cook another two minutes on the other side.
- Turn down the heat till it is just simmering.
- Lastly, add milk and cream allow to cook for 4 minutes.
- Taste if you want it spicier add more Cholula.
- Cool and serve.
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 637 | |
| % Daily Value * | |
| Total Fat 49 g | 76 % |
| Saturated Fat 28 g | 141 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 444 mg | 148 % |
| Sodium 704 mg | 29 % |
| Potassium 360 mg | 10 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 6 g | |
| Protein 44 g | 88 % |
| Vitamin A | 99 % |
| Vitamin C | 3 % |
| Calcium | 44 % |
| Iron | 24 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
