Daddys Oyster Stew Recipes

GRANDPA'S OYSTER STEW

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.

OYSTER STEW

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.

DADDY'S OYSTER STEW

Steps:

• 1. Place half and half in a large saucepan. Heat to scalding (until little bubbles appear around edge of pan). DO NOT BRING TO BOIL!!!
• 2. Meanwhile, place the butter in a 2-quart saucepan and melt over medium high heat. Add the oysters with their broth (check oysters for pieces of shell before adding to butter). Cook gently until edges of oysters start to curl.
• 3. Add oysters and broth to scalded milk. Season with salt, pepper and cayenne pepper.
• 4. Cook over medium heat for 1-2 minutes or until heated through.