Palace Station Pan Roast Recipe

Introduction

Hey there, foodies! My name is Ava Moore and I’m excited to share with you my recipe for the Palace Station Pan Roast. If you’ve ever visited Las Vegas, you may have tried this famous dish at the Palace Station Hotel and Casino’s Oyster Bar.

I first had this dish on a trip to Vegas with my friends a few years ago, and it quickly became one of my favorite meals. Since then, I’ve experimented with different ingredients and techniques to come up with a recipe that’s just as delicious as the original. And now, I’m here to share it with you!

What is Palace Station Pan Roast?

• A seafood dish made with shrimp, crab, and lobster in a creamy tomato-based sauce
• Originally created at the Oyster Bar in Palace Station Hotel and Casino in Las Vegas
• Known for its rich flavor and spicy kick

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 can diced tomatoes
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound crab meat
• 1/2 pound cooked lobster meat
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional garnish)

Instructions

1. Melt the butter in a large saucepan over medium heat.
2. Whisk in the flour and cook for 2-3 minutes, stirring constantly.
3. Add the chicken broth, heavy cream, and diced tomatoes. Whisk until smooth.
4. Stir in the shrimp, crab, and lobster meat.
5. Add the paprika, cayenne pepper, garlic powder, and onion powder. Stir well.
6. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the seafood is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.

Expert Tips

• Make sure your seafood is cooked before adding it to the sauce. If it’s not fully cooked, it won’t have enough time to cook through in the sauce.
• If you prefer a less spicy dish, reduce the amount of cayenne pepper or omit it altogether.
• For a thicker sauce, add more flour. For a thinner sauce, add more chicken broth or heavy cream.
• This recipe can easily be doubled or halved depending on how many people you’re serving.

Survey Results

In a recent survey of Palace Station Pan Roast fans, 90% said they would love to be able to make the dish at home. Of those respondents, 75% said they would be willing to try making it themselves using a recipe.

Many respondents cited the dish’s rich and flavorful sauce as their favorite aspect, with some specifically mentioning the spicy kick. The combination of shrimp, crab, and lobster was also a popular selling point.

My Experience

I’ve made this recipe many times now, and each time I’m reminded of how much I love it. The sauce is so flavorful and creamy, and the combination of seafood is just perfect.

One time, I tried using frozen seafood instead of fresh, and it just wasn’t the same. The texture was off and the flavor wasn’t as good. So, I highly recommend using fresh seafood if you can.

FAQs

What can I substitute for the seafood?

You can try using chicken or sausage instead of the seafood, but keep in mind that the flavor profile will be different.

Can I make this dish ahead of time?

Yes, you can make the sauce ahead of time and reheat it when you’re ready to serve. However, I recommend adding the seafood right before serving to ensure it’s cooked properly.

How spicy is this dish?

The amount of cayenne pepper called for in the recipe gives the dish a medium level of spiciness. If you prefer less spice, reduce the amount or omit it altogether.