Host Michael Symon making Oyster and shrimp pan roast at Butts and Clucks Cook Off, Apalachicola, FL, as seen on BBQ USA, Season 2.
Recipe courtesy of Michael Symon

Oyster and Shrimp Pan Roast

Getting reviews...
I love a pan roast. It’s both rich and delicate, and soaking up all the creamy goodness with bread makes the meal extra special.
  • Level: Easy
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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Special equipment:
butcher’s twine
  1. Place a enameled cast-iron pan over medium heat and let get hot. Add a drizzle of olive oil, followed by the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Add the celery and onion and season with salt and pepper. Cook until the vegetables soften, 2 to 3 more minutes. Stir in the paprika and seafood seasoning and briefly toast before adding the thyme bundle, oyster liquor, clam juice, heavy cream and Worcestershire. Bring to a simmer, then allow to reduce until thickened, 2 to 3 minutes. Add the shrimp to the pan and allow to cook until just cooked through and pink, 2 to 3 minutes. Just before serving, stir in the oysters and allow to cook for 30 seconds. Remove from the heat and stir in the parsley and chives. Spread each cut side of the baguette with the softened butter. Grill until nicely charred and softened, 1 minute per side.
  2. Ladle the pan roast into bowls and serve with the warm grilled baguette.

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