Oyster and Shrimp Pan Roast
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 672
- Total Fat
- 48
- Saturated Fat
- 25
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 31
- Cholesterol
- 203
- Sodium
- 867
- Total: 50 min
- Active: 45 min
Ingredients
Olive oil, for drizzling
4 ounces thick-sliced bacon, diced
2 ribs celery, thinly sliced
1 small yellow onion, sliced
Kosher salt and freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon seafood seasoning
Small bundle fresh thyme, tied with butcher’s twine
2 cups freshly shucked oyster meat, 1 cup liquor reserved (or additional clam juice)
1 cup clam juice
2 cups heavy cream
1 to 2 tablespoons Worcestershire sauce
8 ounces large shrimp, cleaned, shells and tails removed
1/4 cup finely chopped fresh parsley
2 tablespoons finely sliced fresh chives
1 French baguette, cut in half lengthwise
2 tablespoons unsalted butter, at room temperature
Directions
Special equipment:
butcher’s twine- Place a enameled cast-iron pan over medium heat and let get hot. Add a drizzle of olive oil, followed by the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Add the celery and onion and season with salt and pepper. Cook until the vegetables soften, 2 to 3 more minutes. Stir in the paprika and seafood seasoning and briefly toast before adding the thyme bundle, oyster liquor, clam juice, heavy cream and Worcestershire. Bring to a simmer, then allow to reduce until thickened, 2 to 3 minutes. Add the shrimp to the pan and allow to cook until just cooked through and pink, 2 to 3 minutes. Just before serving, stir in the oysters and allow to cook for 30 seconds. Remove from the heat and stir in the parsley and chives. Spread each cut side of the baguette with the softened butter. Grill until nicely charred and softened, 1 minute per side.
- Ladle the pan roast into bowls and serve with the warm grilled baguette.