Simply Elegant Oyster Stew 5fix Recipes

Steps:

• In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
• In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
• Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
• Whisk in cream and add oysters; bring to a simmer, but do not boil.

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.

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.

Steps:

• Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
• Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
• Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

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.

Steps:

• Melt butter in 2-quart saucepan. Add Simply Potatoes and sauté over medium heat for 5 minutes. Add chicken broth and bring mixture to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer 15-20 minutes or until potatoes are tender. Cool.
• Transfer cooled potato mixture to blender. Process until mixture is smooth. Return to saucepan. Add oyster liquor and half-and-half, stirring gently over medium-low heat until mixture is heated through; 2-3 minutes. Do not let mixture boil. Add oysters and cook for an additional 3-4 minutes, stirring gently, until edges of the oysters begin to curl. Serve with oyster crackers.