Ingredients

• 1 pound shrimp, peeled and deveined
• 1/2 pound scallops, side muscle removed
• 1/2 pound crab meat, jumbo lump or flaked
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound clams, scrubbed
• 1/2 pound oysters, shucked
• 4 tablespoons 1/2 stick unsalted butter
• 1/4 cup white wine dry
• 1/4 cup clam juice
• 2 tablespoons cocktail sauce
• 1 teaspoon celery seed
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon Tabasco sauce
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper, to taste
• 1 cup heavy whipping cream
• Fresh chives, chopped (for garnish)
• Crusty bread or rice, for serving

Directions

• Rinse the mussels and clams under cold water, scrubbing them clean. Remove any broken or open shells. Devein the shrimp and remove the side muscle from the scallops.
• In a large, heavy-bottomed pan or skillet, melt 2 tablespoons of butter over medium-high heat.
• If desired, sear the shrimp, scallops, and crab meat in the hot pan for 1-2 minutes on each side, until lightly browned. Remove the seafood from the pan and set aside.
• Reduce the heat to medium and add the remaining 2 tablespoons of butter to the pan. Once melted, add any aromatics you're using (such as garlic, shallots, or onions) and cook until softened.
• Add the white wine, clam juice, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco sauce, and lemon juice to the pan. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly reduced.
• Add the mussels and clams to the pan, covering it with a lid. Cook for 3-5 minutes, until the shells start to open.
• Add the shrimp, scallops, and crab meat to the pan. Cook for an additional 2-3 minutes, until the seafood is cooked through.
• Pour in the heavy whipping cream and bring the mixture to a simmer. Cook for 1-2 minutes, until the sauce has thickened slightly.
• Season the pan roast with salt and pepper to taste. Serve hot, garnished with chopped fresh chives and crusty bread or over rice.

Notes

• 8-10-25
• I Used/Added
• Yellow Onion, Diced
• Garlic, Minced
• Only Shrimp
• Tips and Variations
• Use a variety of seafood to suit your taste and preferences.
• Add some diced potatoes or other starchy vegetables to the pan for added texture.
• Serve the pan roast in individual bowls or ramekins for a more elegant presentation.
• Experiment with different seasonings and spices to give the dish your own unique flavor.
• Seafood Pan Roast: A Lowcountry Classic
• Seafood Pan Roast is a beloved dish from the Lowcountry region of the United States, particularly in Charleston, South Carolina. This hearty, flavorful stew-like dish features a medley of seafood, such as shrimp, crab, and sometimes fish or mussels, cooked in a rich and spicy broth.
• History
• The origins of Seafood Pan Roast are rooted in the Lowcountry's rich maritime history and cultural heritage. The dish is believed to have evolved from traditional seafood boils, which were popular among fishermen and coastal communities. Over time, the recipe was refined and adapted to incorporate various seafood ingredients and spices, resulting in the distinctive flavor profile of Seafood Pan Roast.
• Description
• Seafood Pan Roast is a vibrant and aromatic dish that showcases the freshness and variety of seafood in the Lowcountry. The seafood is typically cooked in a flavorful broth made with ingredients like tomatoes, onions, garlic, and spices, often served over rice. The dish is often associated with the warm, spicy flavors of the region, and its preparation and consumption are steeped in local tradition.
• Key Ingredients
• - Seafood: Shrimp, crab, fish, mussels, or other local seafood
• - Aromatics: Onions, garlic, and sometimes celery
• - Tomatoes: Fresh or canned, adding acidity and sweetness
• - Spices: Paprika, cayenne pepper, and other regional spices
• - Broth: A flavorful liquid base, often made with seafood stock, tomatoes, and spices
• Cultural Significance
• Seafood Pan Roast is a beloved dish in the Lowcountry, often served at social gatherings, festivals, and family events. Its preparation and consumption are deeply rooted in the region's cultural heritage, reflecting the community's connection to the sea and its bounty.
• Variations
• Seafood Pan Roast recipes can vary depending on the region, personal preferences, and the availability of seafood ingredients. Some common variations include:
• Using different types of seafood or combinations of seafood
• Adjusting the level of spiciness or acidity in the broth
• Adding other ingredients, such as sausage or bacon, for added flavor
• Overall, Seafood Pan Roast is a delicious and iconic dish that celebrates the rich flavors and traditions of the Lowcountry.

Photos