Oyster Bar Pan Roast
Indulge in the comforting warmth of an Oyster Bar Pan Roast, a classic seafood dish brimming with rich and savory flavors. This one-pan wonder features plump, briny oysters nestled in a velvety cream sauce infused with the bold kick of smoked paprika, hot sauce, and Worcestershire. Finely minced shallots, celery, and garlic lend layers of aromatic depth, while a splash of white wine adds a refined balance. Quick to prepare in just 25 minutes, this creamy pan roast is perfect for weeknights or special occasions. Serve it piping hot with toasted French bread for dipping, making every bite a luxurious experience. This oyster recipe is a must-try for seafood lovers craving a taste of sophistication and comfort!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 12 whole oysters, shucked, with liquid reserved
- 0.5 teaspoons smoked paprika
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon Worcestershire sauce
- 0.25 cups white wine
- 0.75 cups heavy cream
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper, freshly ground
- 4 slices French bread, sliced and toasted
Instructions
Melt the butter in a large skillet or heavy saucepan over medium heat.
Add the minced shallot and diced celery. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Add the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Stir in the smoked paprika, hot sauce, and Worcestershire sauce, ensuring the aromatics are well-coated.
Pour in the white wine, stirring to deglaze the pan, and cook for 1-2 minutes to reduce slightly.
Add the oysters and their reserved liquid to the pan. Cook for 2-3 minutes, or until the oysters begin to firm up slightly.
Reduce heat to low and stir in the heavy cream. Let the mixture simmer gently for 3-5 minutes, allowing the flavors to meld.
Season with kosher salt and freshly ground black pepper to taste.
Serve the pan roast hot in bowls, accompanied by toasted French bread for dipping.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 19.6 mcg | 98% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
