Jeffs Recipe For Oysters In A Pan

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OYSTER PAN ROAST



Oyster Pan Roast image

Categories     Shellfish     Appetizer     Quick & Easy     Winter     Gourmet     New York     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

16 freshly shucked oysters with 1/2 cup of their liquor
2 tablespoons bottled ketchup-style chili sauce such as Heinz
2 tablespoons dry white wine
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
2 slices crusty bread, toasted
paprika to taste

Steps:

  • In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring barely to a simmer (do not let boil).
  • Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.

PAN FRIED OYSTERS



Pan Fried Oysters image

I love oysters, raw, cooked, smoked or any way I can get them. Pan fried is easy, fast and really good. I can eat this by myself easily. Maybe I should double or triple this??

Provided by Tebo3759

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 pint medium oyster, defrosted and drained
1/2 cup flour
1/2 cup cornmeal
3 tablespoons dried, chopped parsley
3 cloves garlic, minced
2 tablespoons oil
2 tablespoons margarine or 2 tablespoons butter
lemon juice

Steps:

  • Mix dry ingredients.
  • Dredge oysters in this and let sit on paper 5 minutes.
  • Heat oil and butter until sizzling hot.
  • Add oysters.
  • Brown lightly 30-40 seconds on each side.
  • Serve immediately with lemon juice or tartar sauce.

Nutrition Facts : Calories 638, Fat 31.6, SaturatedFat 5.1, Cholesterol 113.3, Sodium 388.3, Carbohydrate 60.5, Fiber 3.4, Sugar 0.4, Protein 27.7

OYSTER PAN ROAST WITH PEPPER CROUTONS



Oyster Pan Roast with Pepper Croutons image

Can be prepared in 45 minutes or less.

Yield Makes about 7 cups, serving 6

Number Of Ingredients 15

4 cups 1-inch cubes of Italian or French bread
2 tablespoons olive oil
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/3 cup chopped shallot
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
a 14- to 16-ounce can tomatoes, crushed and drained in a sieve
1/4 teaspoon dried basil
1/4 teaspoon Tabasco
1/4 teaspoon paprika
30 oysters, shucked, reserving the liquor
2 cups half-and-half
1 cup milk
finely chopped fresh parsley leaves for garnish

Steps:

  • In a baking pan toss the bread cubes with the oil, the pepper, and the salt and toast them in the middle of a preheated 350°F. oven, tossing them occasionally, for 15 minutes, or until they are golden. The croutons may be made 2 days in advance, cooled, and kept in an airtight container.
  • In a saucepan cook the shallot in the butter over moderately low heat, stirring occasionally, until it is softened, stir in the flour, the tomatoes, the basil, the Tabasco, and the paprika, and cook the mixture, stirring, for 8 minutes. Add the reserved oyster liquor, strained through a fine sieve to remove any grit, stir in the half-and-half and the milk, and heat the mixture over moderately low heat, stirring and being careful not to let it boil, until it is hot. Add the oysters and salt to taste and heat the pan roast until it is hot, being careful not to let it boil.
  • Divide the pan roast among 6 shallow bowls and garnish it with the croutons and the parsley.

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