Oyster Stew In Three Minutes Recipes

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OYSTER STEW



Oyster Stew image

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

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

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



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

OYSTER STEW



Oyster Stew image

Make and share this Oyster Stew recipe from Food.com.

Provided by riffraff

Categories     Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 pint oyster, Shucked, with liquor
1 quart milk or 1 quart fat-free half-and-half
1/4 cup butter
salt and black pepper
seafood seasoning (optional)

Steps:

  • Cook oysters in their liquor until edges just begin to curl.
  • Add milk, butter, salt and pepper.
  • Heat slowly, being careful to NOT boil.
  • Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).

Nutrition Facts : Calories 233.1, Fat 15.4, SaturatedFat 8.9, Cholesterol 80.9, Sodium 227.3, Carbohydrate 11.3, Protein 12.6

GOLDEN OYSTER STEW



Golden Oyster Stew image

This recipe comes from the February 2007 edition of Southern Living Magazine who suggests using only fresh oysters found in the fresh seafood department of your grocery store. Using canned oysters for this recipe is not recommended. Standard sized oysters are best for this stew. See *Note below for make ahead instructions & selecting oysters.

Provided by Bev I Am

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, sliced
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 cups milk
1 cup cheddar cheese, shredded (sharp)
1 (10 3/4 ounce) can cream of potato soup, undiluted
1 (2 ounce) jar pimiento, undrained, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 (12 ounce) container oysters, standard-size, undrained (save oyster "liquor")
saltines (optional) or oyster crackers (optional)

Steps:

  • Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
  • Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
  • Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
  • Reduce heat to low, and stir in cheese and next 5 ingredients.
  • Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
  • Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
  • Serve with crackers, if desired.
  • *Note:
  • To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
  • **Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.

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