Shrimp Pan Roast: Crab Station's Signature Dish

The shrimp pan roast at the Crab Station is a delicious and decadent dish that has gained a lot of popularity. It is a type of seafood pan roast, often made with a combination of shrimp, crab, lobster, and other seafood, cooked in a creamy tomato-based stew with spices and served over steamed rice. The dish is said to be rich and flavourful, with a hint of brandy, and is considered a locals' favourite in Las Vegas. The long lines at the Crab Station are a testament to the dish's popularity, with people waiting hours to get a taste of this mouth-watering delicacy.

What is a shrimp pan roast?

A shrimp pan roast is a rich and creamy dish, often served with rice, that combines shrimp with other types of seafood such as crab, crawfish, lobster, oysters, clams, or mussels. It is cooked in a pan or a steam-powered, steel-jacketed kettle, and typically includes roasted tomatoes, bell peppers, and a variety of spices and sauces. The dish is especially popular in Las Vegas, where it can be found at oyster bars and seafood restaurants.

The specific ingredients and cooking methods for a shrimp pan roast can vary, but some common elements include butter, garlic, onions, white wine, brandy, seafood stock (such as clam juice or lobster juice), heavy cream or half-and-half, hot sauce, and various spices such as Old Bay, Creole or Cajun seasoning, paprika, and parsley. The seafood is typically cooked separately from the sauce and then combined at the end. The dish is often served with rice or bread on the side.

The shrimp pan roast is known for its complex and flavorful taste, and its popularity has led to long lines at restaurants in Las Vegas. It is considered a comforting and indulgent dish, perfect for impressing guests or treating oneself.

Preparing a shrimp pan roast at home allows for customization of the recipe to suit individual tastes and preferences. Some recipes suggest adding andouille sausage, chicken, or vegetables such as celery, green bell peppers, or okra. The level of spiciness can also be adjusted to suit one's taste, with some recipes calling for cayenne pepper, red pepper flakes, or ghost pepper chili flakes for an extra kick.

The shrimp pan roast is a hearty and indulgent dish that combines a variety of seafood, spices, and creamy sauces to create a unique and flavorful experience. It is a popular choice for those seeking a satisfying and memorable meal.

What ingredients are needed for a shrimp pan roast?

A shrimp pan roast is a rich and decadent dish, often served with rice. It is a type of stew or soup, with a creamy tomato base, and a variety of seafood. The specific ingredients can vary but generally include:

Seafood:

Shrimp is the key ingredient, but crab, crawfish, lobster, mussels, clams and oysters are also used.

Vegetables:

Onions, shallots, celery, bell peppers, garlic, okra and parsley are all commonly added.

Seasoning and spices:

Creole or Cajun seasoning, paprika, cayenne pepper, black pepper, saffron, curry powder, dried red pepper flakes, bay leaves, and Old Bay seasoning are all used to add flavour and heat.

Alcohol:

Brandy is a key ingredient, but white wine, sherry and Pernod are also used.

Dairy:

Butter and cream or half-and-half are used to add richness to the dish.

Other ingredients:

Chicken stock, clam juice, seafood cocktail sauce, Worcestershire sauce, hot sauce, and tomato paste or pureed tomatoes are all used to add flavour and moisture to the dish.

How do you make a shrimp pan roast?

To make a shrimp pan roast, you'll need a variety of fresh seafood, spices, vegetables, and alcohol. The following recipe is inspired by the Oyster Bar's Pan Roast recipe located in Palace Station, Las Vegas. Their Pan Roast is so good that there's constantly a line no matter the time of day.

Ingredients:

• 28 oz can of San Marzano tomatoes
• 1 Tbsp Worcestershire sauce
• 2 tsp Louisiana-style hot sauce (Frank's Red Hot, Louisiana, etc.)
• 1 tsp madras curry powder (optional)
• 1/2 cup half & half or heavy cream
• 1 Tbsp-2 Tbsp whole wheat flour or corn starch
• 1 tsp saffron (optional)
• 1 Tbsp canola or vegetable oil
• 2 cups shallots, chopped or 1 sweet yellow onion, diced
• 1½ cups celery, chopped
• 1 green bell pepper, diced
• 1 Tbsp garlic, minced
• 1 package of seafood blend or any seafood of your choice (crab, shrimp, calamari, mussels, clams, etc)
• 1 Tbsp Old Bay seasoning
• 2 tsp cajun/creole seasoning (Tony’s or Slap Ya Mama; my original spicy recipe called for 1 Tbsp)
• ¾ cup white wine (Riesling) or sherry
• 1 cup fish or vegetable broth (use clam juice or fish sauce & some MSG for extra umami)
• 2 cups okra, sliced into 1/2 inch chunks (optional)
• 1/2 cup parsley, chopped
• Kosher or sea salt to taste
• Pepper, freshly ground to taste
• Crushed red pepper, cayenne pepper, paprika, or dried ghost chili flakes for extra heat if desired
• Rice, for serving

Instructions:

• Rinse rice with water about 3-4 times, prepare in a rice cooker with a 1:1 ratio of rice to water. Add saffron if desired.
• In a blender or food processor, combine the San Marzano tomatoes, Worcestershire sauce, hot sauce, half & half, honey, curry powder, & starch. Blend until smooth. The color should look like a light pink sauce; set aside.
• In a large saucepan over medium-low heat, add oil. Flick a drop of water into the pot to see if it'll sizzle. Sweat shallots for about 2-3 minutes until translucent. Add celery & bell pepper, occasionally stirring until softened. Stir in garlic & cook for about 8-10 minutes.
• Turn the heat up to medium-high, melt the butter & cook seafood blend along with all the spices. Stir together to evenly coat the spices all over the seafood. Cook for about 2 minutes. Depending on how delicate your seafood is, you may want to set the seafood aside (leaving behind only the juices) before adding in the components of the stew so that you don’t overcook your seafood.
• Add the brandy, white wine, fish broth, & bay leaves to the seafood. Bring to a boil & stir in the tomato paste.
• Finish up the Pan Roast by slowly stirring in the tomato cream mixture. Bring the stew to a boil & reduce to a simmer for about 20-25 minutes until the broth is properly thickened to your desired consistency. Stir occasionally & cover with a lid slightly askew to recreate a “steam kettle” environment. When thickened, add okra. The longer you allow the stew to reduce, the more flavorful it’ll become. Umami really comes through the next day after it’s rested. If it’s still not thickening up, mix 1 Tbsp flour/starch with 1/2 cup fish broth in a separate bowl until homogenous. Add this bowl into the pot & it should do the trick.
• Garnish the Pan Roast with a nice heap of rice & fresh parsley flakes.

Notes:

True San Marzano tomatoes are from San Marzano, Italy (DOP certified). Don't get the “San Marzano style” tomatoes; those aren’t TRUE San Marzano tomatoes.

Ingredients:

• 1⁄4 teaspoon butter
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon lemon juice
• 1⁄4 teaspoon Worcestershire sauce
• 1 dash Tabasco sauce
• 2 tablespoons white wine
• 1 tablespoon seafood cocktail sauce
• 1⁄4 cup clam juice
• 6 ounces shrimp, peeled and deveined
• 3⁄4 cup half-and-half

Instructions:

• In a large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in the bottom of a deep bowl, pour in pan roast, sprinkle with paprika and serve.

Where can you get a shrimp pan roast?

If you're looking to get your hands on a shrimp pan roast, there are a few places you can try.

Oyster Bar at the Palace Station in Las Vegas

This is arguably the most famous place to get a shrimp pan roast, with people queuing for hours to get a taste. The Oyster Bar's pan roast is so good that there's constantly a line no matter the time of day. People have described it as "the most delicious, decadent and wonderful stew/soup on the planet".

Oyster Bar at Harrah's Las Vegas

Another great place to try a shrimp pan roast is the Oyster Bar at Harrah's Las Vegas. While this spot is also known for its oysters, the pan roast is the real star. For $18, you can get a delicious combination of shrimp, clams, mussels, crab claws, sweet bay oysters, and half a Maine lobster, all cooked to perfection.

Oyster Bar at the Hard Rock Hotel, Las Vegas

The Oyster Bar at the Hard Rock Hotel in Las Vegas is another excellent option for a shrimp pan roast. Here, you'll find an "all-in" pan roast that includes shrimp, crab, and lobster in a creamy brandy and Creole spice sauce. While this spot doesn't usually have a line, the food is definitely worth the wait.

Ritter's in California

If you're in California, you're in luck! The head chef of the Oyster Bar at the Palace Station in Las Vegas opened several pan roast restaurants called Ritter's, so you can get your fix without having to travel to Vegas.

Make it at Home

If you're feeling adventurous, you can also try making a shrimp pan roast at home. There are several recipes available online that will walk you through the process step-by-step. It's a great option if you can't make it to one of the restaurants or want to add your own twist to this delicious dish.

What is the history of the shrimp pan roast?

The shrimp pan roast is a dish that has become synonymous with oyster bars in Las Vegas. The Oyster Bar at Palace Station Resort and Casino, for instance, is famed for its pan roasts, which outsell everything else on the menu by three to one. The dish is cooked in a steam-powered, steel-jacketed kettle and contains shrimp, clams, mussels, blue crab, lobster, and even oysters. It is served with a scoop of rice on the side.

The origins of the shrimp pan roast can be traced back to the seafood shacks that emerged a century ago along the East Coast. These shacks used steam for both living quarters and cooking equipment, and the steam kettle remains the gold standard for preparing this dish.

Over time, the shrimp pan roast has evolved and spread beyond Las Vegas. For example, the Oyster Bar at Hard Rock Las Vegas serves an excellent combo pan roast with shrimp, crab, and lobster. The Oyster Bar at Harrah's Las Vegas also offers a superb pan roast at a bargain price of $18.

Today, the shrimp pan roast is widely regarded as a rich and delicious dish, with some considering it their most favourite meal. The dish has a strong following, with people willing to wait in line for hours just to get a taste. The long queues at oyster bars in Las Vegas are a testament to the popularity of this dish.

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