Oyster and Shrimp Pan Roast Recipe

Oyster and Shrimp Pan Roast

• Level: Easy
• Servings: 4 to 6
• Nutritional Information Per Serving (1 of 6 servings): Calories 672, Total Fat 48 g, Saturated Fat 25 g, Carbohydrates 32 g, Dietary Fiber 2 g, Sugar 6 g, Protein 31 g, Cholesterol 203 mg, Sodium 867 mg
• Total time: 50 minutes
• Active time: 45 minutes

Indulge in this creamy, elegant Oyster and Shrimp Pan Roasta dish so irresistible, you'll crave tearing into crusty bread to savor every drop of its rich, velvety sauce. Perfect for impressing guests or treating yourself to seaside luxury at home!

Ingredients

• Olive oil, for drizzling
• 4 oz thick-cut bacon, chopped
• 2 celery stalks, thinly sliced
• 1 small yellow onion, sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 teaspoon sweet paprika
• 1 teaspoon seafood seasoning
• Small bundle of fresh thyme, tied with butcher's twine
• 2 cups freshly shucked oyster meat, reserving 1 cup of the liquor (or substitute with extra clam juice)
• 1 cup clam juice
• 2 cups heavy cream
• 1 to 2 tablespoons Worcestershire sauce
• 8 oz large peeled and deveined shrimp
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons thinly sliced fresh chives
• 1 French baguette, halved lengthwise
• 2 tablespoons unsalted butter, softened

Special Equipment:

Butcher's twine

Instructions

1. Heat an enameled cast-iron skillet over medium heat until hot. Drizzle in some olive oil, then add the chopped bacon. Cook, stirring gently now and then, until bacon becomes crisp, about 3 to 5 minutes. Add the celery and sliced onion, seasoning with salt and pepper. Continue cooking until the vegetables have softened, approximately 2 to 3 minutes more. Stir in the paprika and seafood seasoning, toasting briefly.
2. Add the tied thyme bundle, oyster liquor, clam juice, heavy cream, and Worcestershire sauce. Bring the mixture to a simmer and let it reduce until it thickens slightly, about 2 to 3 minutes.
3. Add the shrimp and cook until they turn pink and are just cooked through, roughly 2 to 3 minutes. Just before serving, stir in the oysters and cook for an additional 30 seconds.
4. Remove the skillet from heat and mix in the chopped parsley and chives.
5. Spread the softened butter on both cut sides of the baguette halves. Grill or toast each side until nicely browned and tender, about 1 minute per side.
6. Spoon the pan roast into serving bowls and serve alongside the warm grilled baguette for dipping bliss.