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Seafood Pan Roast
Tuesday, 10 November 2015 - 11:04 | Views - 1,133
INGREDIENTS
SERVINGS 2-3 UNITS
• 8ounces butter, divided
• 6ounces white wine
• 1⁄2teaspoon paprika
• 1⁄2teaspoon celery seed
• 4ounces clam juice
• 4teaspoons lemon juice
• 1⁄2teaspoon Worcestershire sauce
• 1⁄2teaspoon Tabasco sauce
• 6ounces seafood cocktail sauce
• 1lb fresh seafood
• salt and pepper
• 6ounces heavy whipping cream
• chives
DIRECTIONS
`
1. In a sauté pan melt 4 oz. of the butter over medium heat.
2. Add white wine, paprika, celery seed, clam juice, lemon juice, Worcestershire, Tabasco, cocktail sauce and salt & pepper.
3. If using clams or mussels add them now and cook until they open.
4. Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
5. Add heavy whipping cream and boil for 1 minute.
6. Add last 4 oz. of butter.
7. Garnish with chives.
SERVINGS 2-3 UNITS
• 8ounces butter, divided
• 6ounces white wine
• 1⁄2teaspoon paprika
• 1⁄2teaspoon celery seed
• 4ounces clam juice
• 4teaspoons lemon juice
• 1⁄2teaspoon Worcestershire sauce
• 1⁄2teaspoon Tabasco sauce
• 6ounces seafood cocktail sauce
• 1lb fresh seafood
• salt and pepper
• 6ounces heavy whipping cream
• chives
DIRECTIONS
`
1. In a sauté pan melt 4 oz. of the butter over medium heat.
2. Add white wine, paprika, celery seed, clam juice, lemon juice, Worcestershire, Tabasco, cocktail sauce and salt & pepper.
3. If using clams or mussels add them now and cook until they open.
4. Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
5. Add heavy whipping cream and boil for 1 minute.
6. Add last 4 oz. of butter.
7. Garnish with chives.
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