Shrimp Pan Roast Recipe

Prepare seafood and vegetables

Rinse mussels under cold water and remove beards; discard any open mussels that do not close when tapped. Rinse prawns and pat dry; leave tails on. Clean and halve Dungeness crab if not already prepared. Halve the potatoes; cut corn into thirds. Dice the onion, mince garlic, slice peppers into 1/2" strips, chop tomatoes, and slice green onions. Juice the lemon and set aside.

In a large heavy skillet or Dutch oven over medium heat, add 2 tbs olive oil and 1 tbs butter. Once butter melts, add halved potatoes, season with 1/2 tsp kosher salt and 1/2 tsp black pepper, and cook, tossing occasionally, until potatoes begin to brown, about 8–10 minutes.

Push the potatoes to one side of the pan. Add remaining 1 tbs olive oil and the diced onion and cook for 4 minutes until translucent. Add sliced red and green bell peppers and cook 3–4 minutes until slightly softened. Stir in minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add chopped tomatoes, Cajun seasoning, smoked paprika, dried oregano, red pepper flakes (if using), and the remaining 1/2 tsp kosher salt. Cook 2–3 minutes, breaking down the tomatoes with a spoon.

Pour in the white wine and bring to a simmer, scraping browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Add the seafood stock and lemon juice, stir to combine, and bring the mixture to a gentle simmer. Taste and adjust seasoning if needed.

Nestle the Dungeness crab pieces into the simmering broth first (as they take longest). Cover the pan and steam for 6 minutes.

After 6 minutes, add the corn pieces and potatoes (if not already fully tender) and the mussels, tucking them into the broth. Cover and steam for 4–5 minutes until mussels open.

Add the prawns on top, cover, and steam another 3–4 minutes until prawns turn opaque and curl and mussels are all open. Discard any mussels that remain closed.

If using the optional finishing butter, stir in 1 tbs butter now to enrich the broth. Taste and adjust salt, pepper, or Cajun seasoning.

Sprinkle chopped fresh parsley and sliced green onions over the pan roast. Serve family-style directly from the pan or transfer to a large shallow bowl. Provide crusty bread or steamed rice alongside to soak up the broth.