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
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
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
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
CHESAPEAKE OYSTER STEW FOR TWO
Make and share this Chesapeake Oyster Stew for Two recipe from Food.com.
Provided by Chef Kate
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Bring water to boil in the bottom half of a double boiler.
- Lightly toast the two slices of bread.
- Remove the bread slices from the oven and spread with the butter/anchovy mixture.
- While the bread is toasting, bring water to a boil in the bottom of a double boiler.
- When the water is boiling, place the top of the double boiler on the bottom, making sure the water doesn't touch the bottom of the top (begins to sound like gibberish).
- Add one tablespoon of butter, the oysters, the oyster liquor, the celery, Worcestershire sauce and sherry. Stir constantly and do not allow the stew to boil.
- As soon as the edges of the oysters start to curl, add the cream and stir.
- Place the buttered bread in the oven and toast till anchovy butter is melted and 'crostinis' start to brown.
- When stew is close to, but NOT boiling, remove from heat, remove and discard celery and season to taste with sea salt and freshly ground pepper.
- Pour into two bowls.
- Divide the remaining tablespoon of butter between the two bowls and garnish with paprika.
- Serve with anchovy toasts.
- While you are dishing out the stew, have your guest open the champagne.
Nutrition Facts : Calories 615.3, Fat 37.1, SaturatedFat 20.9, Cholesterol 194, Sodium 628.6, Carbohydrate 31.2, Fiber 1.1, Sugar 2.6, Protein 26
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