SPINACH, OYSTER AND CHORIZO STEW

Spinach, Oyster And Chorizo Stew image

Provided by Regina Schrambling

Time 30m

Yield 4 servings

Number Of Ingredients 9

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1 tablespoon peanut oil
1/2 cup finely chopped onion
1/2 pound Mexican chorizo, casing removed
2 cups whole milk
1 1/2 cups half-and-half
1 pound fresh spinach, stemmed, washed and chopped (or 1 10-ounce box frozen chopped spinach, cooked)
1 pint shucked bluepoint or other oysters with their liquor
Worcestershire sauce to taste
Salt and freshly ground white pepper to taste

Steps:

Heat oil in a heavy soup pot over medium-low heat. Add onion, then crumble chorizo into the pot. Cook, stirring often, until sausage is browned, about 10 minutes. Remove sausage and onion, drain well to remove fat, wipe out pot and return sausage and onion.
Add milk and half-and-half to the pot over medium heat, and heat just until steaming. Add spinach, and simmer a minute or two.
In a skillet, heat oysters and their liquor just until edges curl up. Pour into pot, and heat until very hot but not boiling. Season to taste with Worcestershire sauce, salt and pepper.