Quick But Yummy Oyster Stew Recipes

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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



Oyster Stew image

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

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

SO SIMPLE OYSTER STEW

Simple and yummy--what more could you want? This is a favorite recipe from the National Fisheries Institute.

Provided by southern chef in lo

Categories     Stew

Time 12m

Yield 8 serving(s)

Number Of Ingredients 7



So Simple Oyster Stew image

Steps:

  • Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
  • Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
  • Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
  • Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.

1 quart shucked oyster, with their liquid
8 cups milk
8 tablespoons margarine, cut into pieces
1 teaspoon fresh ground white pepper
1/2 teaspoon salt
paprika
2 tablespoons finely chopped fresh parsley

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