Shrimp Bienville Recipes

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OYSTERS BIENVILLE



Oysters Bienville image

This dish is named in honor Jean Baptiste Le Moyne, Sieur de Bienville, the french colonial governor of Louisiana, who founded New Orleans in 1718. Here in the south oyster season usually opens sometime in November and closes sometime in April. We were raised being told to only eat oysters with months that have a "r" in them,...

Provided by donna morales

Categories     Seafood Appetizers

Number Of Ingredients 14

1 stick butter
1/4 lb mushroom, chopped
2 dozen freshly shucked oysters with their liquor
rock salt
1/4 c chopped green onions (white and green part)
1/4 tsp minced garlic
6 Tbsp all-purpose flour
2 large egg yolks
1/2 c chopped fresh parsley
1 c heavy cream
1/2 lb grated parmesan cheese
1 tsp salt
6 Tbsp seasoned bread crumbs
lemon wedges for serving

Steps:

  • 1. Preheat oven to 450 degrees. In a small skillet, melt 2 tablespoons of the butter over medium heat and saute' the mushroom until tender. Drain and set aside. Drain the oysters, reserving 1 cup of the liquor (or substitute milk or chicken broth). Cover a large baking dish (or as many baking dishes as you need) with rock salt. Fit as many oyster shells as you can in each dish. Place an oyster in each shell. (You may also use ramekins, placing 4 oysters in each one) Melt the remaining 6 tablespoons of butter in a 9 inch skillet over medium heat. Saute' the green onions and garlic for 5 minutes. SLowly add the flour and stir to make a smooth mixture. Remove from heat. In a small bowl, beat the egg yolks, and stir in the parsley and cream. Stir the yolk mixture into the green onion and flour mixture, blending them well. Add the 1 cup of oyster liquor and cook over low heat, stirring, until it becomes a thick, creamy sauce. To the sauce, add the drained chopped mushroom, cheese, and salt. Stir until the cheese is melted and well blended. Spoon this sauce over the oysters and sprinkle with bread crumbs. Bake for 15 minutes, or until browned. Serve immediately with lemon wedges.

OYSTERS BIENVILLE



Oysters Bienville image

Yield 12

Number Of Ingredients 17

Rock salt
12 fresh oysters on the half shell
⅓ cup panko (Japanese bread crumbs)
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
¼ cup minced white onion
1 clove garlic, minced
¼ cup finely chopped white mushrooms
¼ cup finely chopped fresh shrimp
2 tablespoons white wine
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
3 tablespoons chicken broth
3 tablespoons 2% reduced-fat milk
1 large egg yolk, lightly beaten
Garnish: sliced green onion, lemon wedges

Steps:

  • Preheat oven to 400°. In an 13x9-inch baking dish, spread a ¾-inch layer of rock salt. Arrange oysters on top of rock salt. In a medium bowl, combine bread crumbs and Parmesan. Set aside. In a large saucepan, heat oil over medium-high heat. Add onion; cook until tender, about 2 minutes. Add garlic, mushrooms, shrimp, wine, salt, and pepper. Cook until mushrooms are tender and shrimp are pink and firm, 2 to 3 minutes. Sprinkle with flour; cook for 1 minute, stirring constantly. Add broth, and stir to combine. Add milk; cook until creamy and slightly thickened. Remove from heat, and slowly add egg yolk, stirring constantly. Spoon about 1 tablespoon shrimp mixture onto each oyster, and top with bread crumb mixture. Bake until tops are lightly browned, 16 to 18 minutes. Garnish with green onion and lemon, if desired. Serve immediately.

OYSTERS BIENVILLE



Oysters Bienville image

Provided by Emeril Lagasse

Categories     appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 18

Rock salt, for baking
2 strips bacon, finely chopped
1/2 cup chopped yellow onions
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon minced garlic
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1/2 cup whole milk
1/4 cup dry white wine
1/4 cup finely chopped white button mushrooms
1/4 pound medium-size shrimp, peeled, deveined and chopped
2 tablespoons finely grated Parmesan
2 teaspoons fresh lemon juice
2 tablespoons chopped green onions (green parts only)
2 teaspoons finely chopped parsley leaves
1 large egg yolk, lightly beaten
1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
  • Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
  • Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
  • Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
  • Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
  • Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

SHRIMP BIENVILLE



Shrimp Bienville image

I use to own my own restaurant for 15 years and we would name our dishes after our good patrons so on the menu this was Gene's Shrimp Bienville great seller!

Provided by Alfred Holt

Categories     Seafood

Time 20m

Number Of Ingredients 8

6 oz peeled shrimp medium size
1/2 stick margerine
5 medium mushrooms sliced
2 medium green onions sliced
2 slice american sliced cheese kraft
2 Tbsp all purpose flour
3/4 c milk
splash hot sauce i use crystal hot sauce

Steps:

  • 1. In a 10 inch skillet add margerine shrimp,green onions,and mushrooms. Saute till shrimp start turning pink add flour stir in flour and saute for about a minute. Add milk,cheese,and hot sauce stir till bubbly and thickened you may have to add a little more milk to make it creamy serve over angel hair pasta. You can also make this sauce and put it on oysters on the half shell cover with seasoned bread crumbs and bake in 400 degree oven till browned.

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2011-06-14 Arrange on a bed of coarse rock salt in shallow pans. (Or, steady shells on pan lined with crumpled foil.) Step 3. In a saucepan cook green onions and garlic in …
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