OYSTER STEW
Rich, creamy, and full of wonderful seafood flavor, Oyster Stew is easy to make and comes together quickly. It's perfect for a special holiday dinner (it's our Christmas Eve tradition!) but simple enough to whip up anytime.
Provided by Brenda | A Farmgirl's Dabbles
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
- In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
- Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
- Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.
Nutrition Facts : Calories 324 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 478 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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
GRANDMA'S OYSTER SOUP
Grandma's Oyster Soup is a traditional Christmas menu item. Grab a sleeve of crackers and dig into this soup featuring oysters in a buttery-milk broth.
Provided by Barbara
Categories Entree Main Course Side Dish Soup
Time 35m
Number Of Ingredients 5
Steps:
- Pour oyster juice through a sieve to remove grit; reserve juice for soup .
- Rinse oysters in cold water in colander to remove any broken shells.
- Melt butter in a large sauce pan or soup pot over low heat. Add oysters and gently warm for a few minutes.
- Add milk and oyster juice. Continue to heat slowly over low heat, stirring occasionally.
- When the broth is warm (not scalded), season slowly with salt and pepper. Taste and continue to season until the milk broth is flavorful.
- Serve with crackers or oyster crackers.
Nutrition Facts : Calories 253 kcal, Carbohydrate 12 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 794 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love