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
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 SOUP
Steps:
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
- Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
- Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CASAMENTO'S - OYSTER STEW
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
OYSTERS
Steps:
- Place oysters on grill and grill until the shell opens. Remove top shell and place a piece of shiitake mushroom and green onion on oysters. Heat the peanut oil, and add the soy sauce. Pour over oysters for a sizzling effect.
OYSTER STEW
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
Make and share this Oyster Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, heat butter.
- Add onions and saute 1 minute.
- Add oysters.
- Cook just until oysters start to curl (3 min).
- Add half and half, salt and paprika.
- Heat just to boiling.
- Serve right away, with a little parsley on top.
Nutrition Facts : Calories 881.4, Fat 66.7, SaturatedFat 39.4, Cholesterol 307.4, Sodium 2805.9, Carbohydrate 36.4, Fiber 0.8, Sugar 2.5, Protein 36.2
OYSTER STEW SUPREME
Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.
Provided by Sherri Dodsworth
Categories Stew
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Sauté diced bacon in a non-stick soup pot over low heat until rendered.
- Add butter and heat until melted.
- Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
- Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
- Cook, whisking steadily, for several minutes.
- Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
- Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
- Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
- Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
- Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.
Nutrition Facts : Calories 438.8, Fat 35.2, SaturatedFat 20.7, Cholesterol 136.2, Sodium 367.2, Carbohydrate 14.6, Fiber 0.7, Sugar 2.1, Protein 10.5
NEW ENGLAND OYSTER STEW
My friend Elaine, a New Englander, swore this is the only way to make oyster stew which is traditionally served on Christmas Eve. She flatly said, "Do not use west coast oysters. East coast oysters are preferred; gulf coast oysters may also be used."
Provided by Lorraine of AZ
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a large pot. Add the oysters with their liquor. Heat until the oysters curl.
- Meanwhile heat the whole milk and half-and-half . Add to the pot when the oysters have curled.
- Salt and pepper to taste. The stew will take a lot of seasoning.
- Heat to serving temperature and serve.
OYSTER STEW
Make and share this Oyster Stew recipe from Food.com.
Provided by riffraff
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook oysters in their liquor until edges just begin to curl.
- Add milk, butter, salt and pepper.
- Heat slowly, being careful to NOT boil.
- Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).
Nutrition Facts : Calories 233.1, Fat 15.4, SaturatedFat 8.9, Cholesterol 80.9, Sodium 227.3, Carbohydrate 11.3, Protein 12.6
OYSTER STEW
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 12
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
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.
CREAMY OYSTER STEW
My dad and my husband, both love oysters. I can eat them if I don't think about how they look. Anyeay, this is my dads recipe.
Provided by KittyKitty
Categories Stew
Time 30m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers.
Nutrition Facts : Calories 291.6, Fat 23.7, SaturatedFat 14.3, Cholesterol 98.2, Sodium 251.2, Carbohydrate 10.2, Fiber 0.2, Sugar 0.4, Protein 10.3
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