Seafood Pan Roast

Yield: 4 Servings

Time: 30 minutes

1 T  Butter
2    Celery Stalks, sliced thin
2 lb    Mixed seafood- such as shrimp, clams, mussels, oysters, crab, scallops, halibut, cod, etc.; It is easier to eat if you remove all of the shells before cooking
1 C    Dry white wine such as chardonnay
1 C    Clam Juice
1 t    Worcestershire Sauce
2 T    Mr. Meat’s Herb Rub
1 t    Tabasco
2 qt    Half and Half
½ C    Cocktail Sauce
½ t    Horseradish- if you want a little more kick
Salt and White Pepper

To make the pan roast:
Melt the butter in a large soup pot.  Sauté celery until soft and add raw seafood.  Continue to cook for about 4 minutes, stirring frequently, and add cooked seafood if any.  Add the rest of the ingredients to the pot and reduce heat to medium.  Bring the mix to boil and simmer for about 10 minutes.  Season to taste with salt and white pepper.  A nice big chunk of warm sourdough bread is a must.

This recipe was shared with me by a good friend that was the chef at John Ascuaga’s Nugget way back when they opened the Oyster Bar. As far as I know, it’s still the same today.

Here is a card sized printable version