Subscribe for 99¢

"Pearl's Oyster Bar at the Ameristar has a dish called a 'pan roast.' I had a similar dish when I was visiting Reno years ago and wondered how they make it here. It's very rich and good."

Liz Barton, St. Louis

Don't let the name fool you. This "pan roast" is a soup, albeit one with a distinguished heritage. "The dish is a spin-off of a French bouillabaisse or an Italian cioppino," said executive chef Chris Ipanis.

All three dishes are based on a richly flavored shellfish broth. "Being a New Orleans version, our pan roast has a bit of a kick to it," he said.

Although the broth is quite thin when it is served, "The longer the dish sits at the table, the more the rice absorbs the liquid and starts to turn into a stew," Ipanis said.

In addition to or instead of shrimp, this dish can be made with any combination of andouille sausage, crab claw meat, cooked chicken or oysters.

Pearl's Oyster Bar

Ameristar casino, resort and spa

St. Charles

636-940-4964

Shrimp Pan Roast >

Pearl's Oyster Bar, Ameristar St. Charles

Yield: 6 servings

1 cup diced tomatoes

2 cups tomato purée

3 (8-ounce) bottles clam juice

1 teaspoon minced garlic

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon Tabasco sauce

1 1/4 teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon paprika

2 1/4 pounds medium shrimp, peeled and deveined (see note)

2 1/4 cups 40-percent ("gourmet") whipping cream

3 cups hot white rice mixed with diced bell peppers and onions

1. In a large pot or Dutch oven, combine tomatoes, tomato purée, clam juice, garlic, oregano, thyme, basil, Tabasco, salt, black pepper and paprika. Bring to a simmer, then cook, uncovered, 20 minutes or until reduced slightly.

2. In a large nonstick skillet, cook shrimp over medium heat just until it begins to turn pink.

3. Add shrimp to pot of sauce; return sauce to a simmer. Stir in cream, then cook about 2 minutes more. Ladle over rice and serve immediately.

Note: You may substitute cooked and drained chunks of andouille sausage, crab claw meat, oysters, cooked chicken or any combination for the shrimp.

Per serving: 575 calories; 35g fat (55 percent calories from fat); 21g saturated fat; 379mg cholesterol; 33g protein; 32g carbohydrate; 5g sugar; 3g fiber; 1310mg sodium; 162mg calcium; 980mg potassium.

To request a restaurant recipe

Send the name and location of the restaurant and a description of the dish. Include your name, address (or e-mail address) and daytime phone number. E-mail requests to cookbook12@gmail.com or write to Special Request, 900 North Tucker Boulevard, St. Louis, Mo. 63101. We cannot guarantee a response.