OYSTER STEW
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Provided by Buddy Sizemore
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g
MOM'S OYSTER STEW
Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
Provided by Kathi Harrison Smith
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
- When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g
OYSTER STEW LYONESE
Provided by Pierre Franey
Categories soups and stews, appetizer, side dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim off the root ends and most of the green part of the leeks. Discard the green part or save for another use. Reserve 3/4 pound of the white part of the leeks plus a small part of the green. Split the white part of the leeks in half and rinse thoroughly between the leaves.
- Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups.
- Peel and cut each potato lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups.
- Heat 2 tablespoons of the butter in a large saucepan and add the chopped leeks. Cook, stirring often, about 5 minutes. Add the potato slices and the water and bring to the boil.
- Add salt and pepper. Let simmer 20 minutes. Drain in a colander. Reserve the liquid and the solids.
- Meanwhile, finely grate the cheese. There should be about 1 cup.
- Heat the oil and remaining tablespoon of butter in a heavy skillet and add the bread. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve.
- Put the leek and potato solids into the container of a food processor or electric blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree.
- Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream, salt and pepper to taste. Add the nutmeg and heat thoroughly.
- Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with chopped parsley. Serve with the croutons and cheese to be added as desired at the table.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 960 milligrams, Sugar 3 grams, TransFat 0 grams
GRANDPA'S OYSTER STEW
Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.
Provided by Madden Surbaugh
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
- Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
- Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
- Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
- Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g
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