OYSTER STEW
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
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
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
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
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
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
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
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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