Pan Roast

Print PrintShare with Friends

Servs: 2

The name comes from the East Coast, where "Pan Roast" sometimes refers to a fish or seafood soup or chowder.

2
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   3/4 lb. fresh seafood (shrimp, crabmeat, clams, etc.)
  • add   Note: if fresh is not available you can used canned.
  • add   2 Tbs. butter
  • add   1/3 Cup chile sauce
  • add   2 Tbs. Worchestershire
  • add   1/8 tsp. celery salt
  • add   1/8 tsp. white pepper
  • add   1/2 tsp. lemon juice
  • add   2 Tbs. catsup
  • add   1/8 tsp. paprika
  • add   1 pint Cream or Half & Half

Instructions

  1. In the top of a double-boiler, melt the better and add seafood, chile sauce, worchestershire, celery salt, white pepper, lemon juice and catsup. Heat until butter has melted, then add the cream and heat until hot.
  2. Serve in bowls and top with dash paprika.
  3. Also serve lots of chewy bread for dipping.
AuntLinda

SuggestCan I Suggest...

AuntLinda 19:03, 14 Apr 2008

This can easily be doubled
AuntLinda

ChefsugNote From The Chef

AuntLinda 19:00, 14 Apr 2008

This is a very hearty and delicious one-dish meal.

Tell your friends about AuntLinda »

Chefsug
105
Suggest
10
Tasteify
4
Nice
2

Recipe Reviews 2 reviews

Suggest
1
Chefsug
1

Dishes to enjoy recipe with...

Other Recipes You Might Like!