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
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
30-MINUTE OYSTER STEW RECIPE
This super easy oyster stew recipe makes thick, creamy and rich soup! While most recipes don't call for potatoes, we find ours even better with it.
Provided by Shinee D.
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Drain the oysters over a bowl with a sieve and rinse under cold water to remove any sand or shell bits. Reserve the oyster juice. Roughly chop the oysters.
- Place a paper towel over a mesh sieve to catch any sand and impurities and run the reserved oyster juice through the sieve into a clean bowl.
- Heat a large pot over medium high heat.
- Add bacon fat or butter.
- Once the fat is melted and hot, add potatoes, celery and shallot. Cook for 2-3 minutes, stirring frequently.
- Reduce heat to medium and add flour, old bay seasoning and salt. Cook, stirring constantly, until flour is nicely toasted, about 1 minute.
- Slowly add reserved oyster juice, continuously stirring everything and scraping the fond (brown bits), built on the bottom of the pan. The mixture will get super thick, which is normal. If needed, add a little bit (1-2 tablespoons) of water to get all the brown bits scrapped off.
- Then slowly pour in milk, while stirring everything constantly, to gradually incorporate everything.
- Reduce heat to low/simmer, and slowly heat the soup up, about 10 minutes. (TIP:Don't rush this step, because if you bring the soup to a boil, it'll curdle, which won't affect the flavor, but it'll look unappetizing.)
- Add oysters and cook for another 2-3 minutes.
- Serve immediately with fresh parsley, hot sauce and soda crackers.
- Store leftover oyster stew in an airtight container in the fridge for up 3 days, or freeze for up to 1 month. Thaw frozen oyster stew in the fridge overnight, and then reheat it slowly over low heat.
Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Sugar 7.3 g, Sodium 476 mg, Fat 6.3 g, Carbohydrate 23.8 g, Protein 14.9 g, Cholesterol 59.2 mg
THICKER OYSTER STEW
This is my all-time favorite oyster stew. It's a little thick although I offered water later. The texture is great and.versatile. I sometimes use potato also. Thank you.
Provided by Parsley
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a soup pot, melt butter. Add the finely chopped onions and celery and minced garlic. Cook for about five minutes until veggies are tender.
- Add the oysters and their liquid to the pot. Bring to a boil and boil for 4-5 minutes, until oysters curl; reduce heat to a simmer.
- In a small cup whisk together 1/4 flour in 1/4 water until very smooth; add this to soup pot, stirring constantly.
- Add all remaining ingredients to the soup pot. Cook over med heat, stirring frequently, for about 10-12 more minutes or until heated through and thickened.
- Serve.
Nutrition Facts : Calories 323.1, Fat 13.6, SaturatedFat 7, Cholesterol 104.1, Sodium 861.8, Carbohydrate 30.2, Fiber 0.9, Sugar 10.2, Protein 19.6
OYSTER STEW
Steps:
- In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
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