Oyster Stew With Vegetables Recipes
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
OYSTER STEW WITH VEGETABLES
Make and share this Oyster Stew with Vegetables recipe from Food.com.
Provided by Tonkcats
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up any large vegetables.
- In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
- Bring to boiling.
- Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
- Do not drain.
- Stir in evaporated milk.
- Heat through.
- Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
- If using canned oysters, just heat through.
- Remove bay leaf.
Nutrition Facts : Calories 245.9, Fat 10.6, SaturatedFat 5.6, Cholesterol 70.7, Sodium 316.3, Carbohydrate 22.1, Fiber 1.9, Sugar 0.5, Protein 16.4
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
OYSTER STEW
This rich, creamy stew is best made with freshly shucked oysters.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.
More about "oyster stew with vegetables recipes"
OYSTER STEW - SIMPLE SEASONAL
From simpleseasonal.com
Cuisine AmericanCategory SoupsServings 2Total Time 50 mins
- Prepare the oysters by straining through a fine wire mesh strainer to separate any grit from the juices. Reserve the strained juices and set aside. Rinse the oysters under cool water, taking care to remove all the grit. Coarsely chop one third of the oysters.
- In a medium pot melt 5 Tbsp of butter over medium heat. Before the melted butter begins to brown, add the celery and shallots to the pot and sauté for 3 minutes. Add the minced garlic, dried thyme, salt, and pepper to the pot and cook for 1 more minute.
- Create a roux which will become the thickening base of you soup. Do this by adding the flour to the pot and mixing to combine it with the butter, vegetables, and spice. Cook for three minutes while frequently stirring. Next, slowly pour the strained oyster juice into the pot while continuously stirring. The mixture will become thick and bubbly.
- Once your roux is made, slowly add the milk and half-and-half to the pot while continuously stirring so that clumps don’t form.
OYSTER STEW WITH VEGETABLES RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (1)
OYSTER STEW RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Oyster RecipesCalories 222 per servingTotal Time 45 mins
- Cook bacon in a large soup pot over medium heat, turning often, until crispy, 5 to 7 minutes. Drain on a plate lined with a paper towel. When cool, chop the bacon and set aside.
- Wipe out the pot; add oil and heat over medium heat. Add onion, celery, salt and pepper and cook, stirring often, until the vegetables start to soften and brown slightly, about 2 minutes. Pour in wine, increase heat to medium-high and cook, scraping up any browned bits, until the wine is evaporated, 1 to 3 minutes. Add clam juice, 1 cup water and potatoes; cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
- Whisk the remaining 1/2 cup water with flour until smooth and stir into the stew. Return to a simmer over medium-high heat, stirring constantly. Cook, stirring, until thickened, about 1 minute.
- Stir in oysters, cream and herbs; return to a simmer and immediately remove from the heat. Let stand for 5 minutes to finish cooking the oysters. Serve sprinkled with the reserved bacon.
OYSTER STEW | SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 40 minsCategory Oysters
- Place a fine mesh strainer over a medium bowl, and drain oysters, reserving 1/3 cup oyster liquor.
- Place potatoes and 1 teaspoon of the salt in a pot of water over high, and bring to a boil. Add collard stems. Boil 1 minute. Drain in a colander, and rinse under cold water.
- Warm milk and cream in a medium saucepan over medium; cook until just beginning to boil. Remove from heat, and cover with a lid to keep warm.
- Melt butter in a large Dutch oven over medium until foamy. Add onion, celery, potatoes, collard stems, and 1 teaspoon of the salt. Cook, stirring often, until onion is tender and translucent, 6 to 8 minutes. Sprinkle flour over vegetable mixture, and cook, stirring often, until thickened, about 2 minutes.
CLASSIC OYSTER STEW RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine CanadianCategory DinnerServings 8Total Time 35 mins
- In a large saucepan, heat 1/2 cup of the butter; stir in celery, broccoli florets, leeks, carrots, and onion. Cover tightly and cook over low heat for 30 minutes, stirring occasionally.
- Meanwhile, in a separate saucepan, heat remaining butter over medium heat; whisk in flour and cook for 2-3 minutes. Do not brown. Remove from the heat and gradually whisk in cream and milk. Return to heat and cook until smooth and thickened whisking constantly. Stir sauce into vegetables.
- In another saucepan, combine clams and oysters; cook, uncovered, over low heat for 10 minutes or until oysters start to curl. Add to vegetables mixture and heat through. Season with pepper to taste; garnish each serving with coriander or parsley. Serve oyster stew recipe with whole wheat rolls and sweet butter.
CLASSIC OYSTER STEW RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Total Time 35 mins
- Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
- Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.
FAMILY FAVORITE OYSTER STEW - SWEET & SAVORY
From sweetandsavorybyshinee.com
4.9/5 (11)Total Time 30 minsCategory Main CourseCalories 225 per serving
- Drain the oysters over a bowl with a sieve and rinse under cold water to remove any sand or shell bits. Reserve the oyster juice. Roughly chop the oysters.
- Place a paper towel over a mesh sieve to catch any sand and impurities and run the reserved oyster juice through the sieve into a clean bowl.
GRAM IRENE'S OYSTER STEW - GREAT FOR YOUR IMMUNE SYSTEM
From commonsensehome.com
Reviews 6Estimated Reading Time 2 mins
- Melt butter in a soup pot, add in the garlic, onions, celery, and carrots and sauté until crisp tender. Add flour. Mix well until the flour is cooked into the vegetables.
- Add oysters. If canned, heat through, if raw, simmer gently until edges start to curl, about 3-5 minutes. Don’t overcook or they will get rubbery.
- Reduce heat and add cream, curry, pepper and turmeric. Stir until blended. Cover and simmer gently for 5-10 minutes, stirring occasionally. Do not boil, or the cream will curdle. This soup reheats well and is even more flavorful the second day. Promptly refrigerate leftovers. Serves 8-10 people.
MARYLAND OYSTER STEW RECIPE | EATINGWELL
From eatingwell.com
3/5 (2)Total Time 45 minsCategory Healthy Oyster RecipesCalories 147 per serving
- Heat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.
- Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.
- Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.
- Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.
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