Daddys Oyster Stew Recipes

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GRANDPA'S OYSTER STEW



Grandpa's Oyster Stew image

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

2 tablespoons butter
1 clove garlic, crushed
2 shallots, minced
½ cup dry sherry or dry white wine
24 freshly shucked oysters, oyster liquor reserved
1 ½ cups whole milk
1 ½ cups heavy cream
2 tablespoons chopped fresh flat-leaf parsley
sea salt to taste
1 pinch sweet paprika
1 cup oyster crackers

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

DADDY'S OYSTER STEW



Daddy's Oyster Stew image

My family enjoyed this tasty stew every Christmas Eve. It was our traditional meal before we had our family celebration. Now, when I have oyster stew, it always makes me think of those wonderful holidays spent with my family.

Provided by Susan Bickta

Categories     Fish Soups

Time 25m

Number Of Ingredients 5

2 1/2 qt half & half
1/2 c butter (1 stick - use real, salted butter)
2 dozen shucked oysters (with broth)
salt and pepper to taste
dash(es) cayenne pepper or hot sauce

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.

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