Pan Roast: A Seafood Symphony

Seafood pan roasts are a delicious and rich dish that can be made in a variety of ways. The dish is essentially a creamy stew or soup made with a combination of seafood such as shrimp, crab, lobster, clams, and mussels. It is often served with rice, salad, and garlic bread on the side. The dish can be made in a saucepan or roasted in an oven. The key to a good seafood pan roast is to use high-quality, fresh seafood and to cook it just enough so as not to overcook it. The dish is perfect for a special occasion or when you're craving something indulgent and luxurious.

Seafood used in pan roasts

Seafood pan roasts are incredibly versatile, with a range of seafood options to choose from. The most popular choices include shrimp, crab, and crawfish. However, you can also use scallops, lobster, clams, mussels, langostinos, squid, and even fish like tilapia. The variety of seafood you can use is endless, and you can mix and match to create your perfect combination.

For example, one recipe calls for a seafood blend, which can include crab, shrimp, calamari, mussels, and clams. Another recipe recommends using a combination of shrimp, crab, and crawfish for a creamy tomato-based stew.

If you're looking for a more indulgent option, you can use lobster tails or even add andouille sausage to your pan roast. The choice of seafood truly depends on your preference and what is available to you.

Some recipes also suggest cooking the seafood separately to avoid overcooking, especially if you are using a variety of seafood with different cooking times.

Ideal sides to serve with pan roasts

Seafood pan roasts are typically rich and creamy, so it's a good idea to serve them with sides that will balance out the meal. Here are some ideal sides to serve with a seafood pan roast:

• Steamed rice: This is a common side for seafood pan roasts and helps to soak up the creamy sauce.
• Green vegetables: Light and healthy options like asparagus, green beans, or a mixed garden salad can cut through the richness of the pan roast.
• Bread: Warm rolls, cornbread, or garlic bread are perfect for mopping up any extra sauce.
• Salads: A crisp and tangy salad, such as an apple cranberry walnut salad or a roasted squash salad, can provide a refreshing contrast to the hearty pan roast.
• Potatoes: Mashed potatoes are a classic comfort food and can be made with garlic and herbs to complement the seafood. For a lighter option, try air fryer potato wedges or potato cakes.
• Other vegetables: Roasted or air-fried vegetables like cauliflower, okra, butternut squash, beets, or carrots can add a sweet or savory note to the meal.

The best alcohol to use

Seafood pan roasts are creamy tomato-based stews with shrimp, crawfish, and crab, served over steamed rice. The best alcohol to use in a seafood pan roast is a good-quality brandy. Hennessy's Privilege VSOP is a popular choice, but any brandy you'd happily drink will work. If you can't get your hands on a good brandy, a cheap sweet Riesling is a good alternative.

Some recipes call for a small amount of white wine, such as a Riesling, or sherry. You could also use a cheap brandy here. A small amount of cognac is also sometimes added, along with the brandy.

If you want to add a more herbal note to your pan roast, you could try using Pernod, an anise liqueur, in place of the brandy.

Spices and seasonings

Seafood pan roasts are typically seasoned with a variety of spices and herbs to enhance the flavour of the dish. The type and amount of spices used can vary depending on personal preference and the specific recipe being followed. Here is a list of commonly used spices and seasonings in seafood pan roasts:

• Salt and pepper
• Cayenne pepper
• Paprika
• Red pepper flakes
• Old Bay seasoning
• Creole or Cajun seasoning
• Curry powder
• Garlic
• Onion
• Basil
• Parsley
• Sugar
• Worcestershire sauce
• Hot sauce
• White wine
• Brandy

These spices and seasonings add depth of flavour to the dish, enhancing the taste of the seafood and other ingredients. The specific measurements and combinations of spices can be adjusted to suit individual tastes and preferences. Some recipes may also include additional ingredients, such as tomatoes, cream, or rice, which can further enhance the flavour and texture of the dish.

How to cook the seafood

Seafood pan roasts are a creamy, tomato-based stew, cooked with a variety of seafood and finished with a hint of brandy. The recipe can be adapted to personal preference, but generally includes a combination of shrimp, crab, crawfish, scallops, lobster, clams and mussels.

First, prepare your chosen seafood. If using clams or mussels, add them to the pan first and cook until they open. If using delicate seafood, such as crab, it is recommended to set it aside before adding the other components of the stew, to avoid overcooking.

Next, melt butter in a Dutch oven or large saucepan over medium heat. Add your spices, including garlic, onion, Old Bay seasoning, Cajun/Creole seasoning, paprika, cayenne pepper, and black pepper. You can also add diced chicken and pre-cooked andouille sausage at this stage, stirring until the chicken is no longer pink.

Now, add your liquids. This can include clam juice, vermouth, cognac, brandy, and/or white wine. Stir until evenly distributed and simmer until the alcohol smell is no longer potent.

For a thicker consistency, make a roux by mixing flour with some of the liquid and adding it to the pan. Then, blend or whisk together tomatoes, heavy cream or half-and-half, Worcestershire sauce, hot sauce, and honey. Stir this mixture into the pan until evenly distributed.

Finally, add your seafood. Stir in canned crab and gently distribute. For other seafood, cook until opaque. Serve with rice, salad, and/or garlic bread.

For an extra kick of spice, add ghost pepper chilli flakes or habanero peppers to taste.

Frequently asked questions