Creamy Oyster Stew Recipes
CREAMY OYSTER STEW
My dad and my husband, both love oysters. I can eat them if I don't think about how they look. Anyeay, this is my dads recipe.
Provided by KittyKitty
Categories Stew
Time 30m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers.
Nutrition Facts : Calories 291.6, Fat 23.7, SaturatedFat 14.3, Cholesterol 98.2, Sodium 251.2, Carbohydrate 10.2, Fiber 0.2, Sugar 0.4, Protein 10.3
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
DAD'S OYSTER STEW
Quick, easy, and delicious oyster stew recipe.
Provided by Stephen Hart
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Stir cream of mushroom soup, oysters, milk, mushrooms, butter, salt, black pepper, and cayenne pepper together in a saucepan over medium heat; bring to a simmer and cook until hot, about 10 minutes.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 26.2 g, Cholesterol 117.2 mg, Fat 31.8 g, Fiber 2.8 g, Protein 16.6 g, SaturatedFat 15.3 g, Sodium 2315 mg, Sugar 10 g
OYSTER STEW
This rich, creamy stew is best made with freshly shucked oysters.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.
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OYSTER STEW RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
4.4/5 Category Main DishesServings 4Total Time 30 mins
- Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
- Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste.
CREAMY OYSTER AND WATERCRESS STEW RECIPE | BON APPéTIT
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4.5/5 (10)Estimated Reading Time 1 minServings 6
- Heat oil in a large heavy pot over medium-high heat. Cook leeks, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute; season with salt and pepper.
- Add wine and reserved oyster liquor to pot and cook until slightly reduced, about 4 minutes. Add broth and saffron; bring to a boil, reduce heat, and simmer 5 minutes. Add watercress and cook until just wilted, about 2 minutes. Let cool slightly, then, working in batches, purée in a blender until smooth. Pour soup into a large saucepan and bring to simmer over medium heat. Add oysters and red pepper flakes and cook until oysters are just cooked through, about 2 minutes; stir in 1/2 cup cream.
OYSTER STEW - SIMPLE SEASONAL
From simpleseasonal.com
Cuisine AmericanCategory SoupsServings 2Total Time 50 mins
- Prepare the oysters by straining through a fine wire mesh strainer to separate any grit from the juices. Reserve the strained juices and set aside. Rinse the oysters under cool water, taking care to remove all the grit. Coarsely chop one third of the oysters.
- In a medium pot melt 5 Tbsp of butter over medium heat. Before the melted butter begins to brown, add the celery and shallots to the pot and sauté for 3 minutes. Add the minced garlic, dried thyme, salt, and pepper to the pot and cook for 1 more minute.
- Create a roux which will become the thickening base of you soup. Do this by adding the flour to the pot and mixing to combine it with the butter, vegetables, and spice. Cook for three minutes while frequently stirring. Next, slowly pour the strained oyster juice into the pot while continuously stirring. The mixture will become thick and bubbly.
- Once your roux is made, slowly add the milk and half-and-half to the pot while continuously stirring so that clumps don’t form.
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- In a saucepan, combine all ingredients except milk. Heat over medium-low heat just until edges of oysters curl (about 10 minutes).
CREAMY OYSTER STEW WITH FENNEL AND BROWN BREAD TOASTS ...
From foodandwine.com
4/5 (1)Total Time 1 hrServings 8
- In a small saucepan, melt the butter with the rosemary over low heat. Remove from the heat and let the rosemary butter cool to room temperature; discard the rosemary.
- In a large saucepan, combine the chopped fennel stems with the cream and bring to a boil. Simmer over low heat for 20 minutes. Strain the cream and discard the chopped fennel stems. Return the cream to the saucepan. Add the diced fennel and simmer over moderate heat until tender, about 8 minutes. Add the leeks and simmer for 2 minutes. Remove the pan from the heat and let stand for 10 minutes.
- Preheat the oven to 350°. Brush the bread with the rosemary butter and arrange on a baking sheet. Bake the bread for about 8 minutes, until lightly toasted.
- Bring the cream back to a boil. Stir in the peas, lemon zest and lemon juice. Remove from the heat and stir in the oysters and their liquor. Let the stew stand for 1 minute. Season with salt and pepper.
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