MOM'S OYSTER STEW
Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
Provided by Kathi Harrison Smith
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
- When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g
OYSTER FOCH
Steps:
- Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F.
- Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess.
- Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels.
- Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately.
- In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters.
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.
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
More about "antoines oyster stew recipes"
ANTOINE'S OYSTER STEW - SIPPITYSUP
From sippitysup.com
Servings 6Estimated Reading Time 1 min
ANTOINE'S OYSTER STEW IS AN UNAPOLOGETIC CLASSIC
From sippitysup.com
Reviews 19Estimated Reading Time 3 minsServings 6
OYSTER STEW | SAVEUR
From saveur.com
10 OYSTER RECIPES YOU CAN MAKE AT HOME - SOUTHERN LIVING
From southernliving.com
CLASSIC CREAMY FRESH OYSTER STEW RECIPE - PAULA DEEN
From pauladeen.com
OYSTER STEW RECIPE • THE WICKED NOODLE
From thewickednoodle.com
VIRGINIA OYSTER STEW - THE SEASONED MOM
From theseasonedmom.com
EASY OYSTER STEW RECIPE | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
HOW TO MAKE OYSTER STEW | STEW RECIPE | ALLRECIPES.COM
From youtube.com
CLASSIC OYSTER STEW WITH FENNEL RECIPE - SERIOUS EATS
From seriouseats.com
OYSTER STEW RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
BEST OYSTER STEW RECIPE ~ SWEET & SAVORY
From sweetandsavorybyshinee.com
ANTOINE'S OYSTER STEW - OYSTER OBSESSION
From oyster-obsession.com
ANTOINE'S FAMOUS OYSTERS ROCKEFELLER - DOWNTON ABBEY COOKS
From downtonabbeycooks.com
CLASSIC OYSTER STEW RECIPE - SOUTHERN LIVING
From southernliving.com
ANTOINE’S OYSTER STEW - LUNCHLEE
From lunchlee.com
You'll also love