Oysterstew Recipes

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OYSTER STEW



Oyster Stew image

Provided by Food Network

Categories     main-dish

Yield 4 main-course servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) plus 2 tablespoons butter
2 tablespoons flour
1 cup chopped onions
1/2 cup chopped celery
2 cups milk
2 dozen oysters, shucked, drained and reserve liquid
Salt and cayenne
Fresh black pepper
1 tablespoon chopped garlic
1/4 cup chopped finely chopped parsley

Steps:

  • In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

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

CASAMENTO'S - OYSTER STEW



Casamento's - Oyster Stew image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 medium onion, finely chopped
1/2 cup freshly chopped parsley leaves, if desired
1/3 pound butter
4 to 6 dozen raw oysters
1 tablespoon salt
1/3 gallon milk

Steps:

  • Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.

OYSTER STEW



Oyster Stew image

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

4 tablespoons unsalted butter
1 medium white onion, cut into 1/2-inch dice
2 celery stalks, sliced into 1/4-inch pieces
4 cups milk
2 cups heavy cream
2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 pint shucked oysters with liquor (juice)
Paprika, for garnish
Hot sauce, for garnish (optional)
Oyster crackers, for garnish

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.

OYSTER STEW



Oyster Stew image

Provided by Craig Claiborne

Categories     appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 12

6 tablespoons butter
1/2 cup finely chopped heart of celery
1/2 cup finely chopped onion
4 cups milk
4 cups heavy cream
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
2 quarts shucked oysters with their natural liquor
1/4 cup finely chopped parsley

Steps:

  • Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
  • Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
  • Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams

OYSTER STEW



Oyster Stew image

Stress free oyster stew ready in 20 minutes - perfect for Christmas celebration.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1/4 cup butter or margarine
1 pint shucked oysters, undrained
2 cups milk
1/2 cup half-and-half
1/2 teaspoon salt
Dash of pepper
Italian parsley sprigs, if desired
Red bell pepper strips, if desired

Steps:

  • Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
  • Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.

Nutrition Facts : Calories 285, Carbohydrate 12 g, Cholesterol 115 mg, Fat 3, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 700 mg

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