VIRGINIA OYSTER STEW
Fresh oysters are a big deal on the Eastern Shore of Virginia, so a classic Oyster Stew has become a Christmas Eve tradition in this part of the country!
Provided by Blair Lonergan
Categories Appetizer Lunch or Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Place milk, cream, salt, pepper and nutmeg in a medium saucepan or soup pot. Warm over medium-low heat, stirring regularly, just until hot (about 10 minutes). Do not boil.
- In a separate skillet, melt butter over low heat. Add the oysters, liquor and Worcestershire sauce. Sauté until the edge of the oysters just begin to curl (2-3 minutes). Transfer the oyster mixture to the pot of milk, and cook over medium-low heat for about 2 more minutes. Do not boil.
- Ladle soup into bowls and garnish with chives or paprika, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 288 kcal, Carbohydrate 14.2 g, Protein 11.9 g, Fat 20.3 g, SaturatedFat 12.1 g, Cholesterol 99.2 mg, Sodium 629.7 mg, Sugar 5.6 g, UnsaturatedFat 5.7 g
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
CLASSIC OYSTER STEW RECIPE
There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
Provided by Southern Living Editors
Categories Oysters
Time 35m
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
- Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.
THE BEST OYSTER STEW YOU'LL EVER HAVE
I have went to many a restaraunt and tried oyster stew (I ive near the ocean) but none can compare to that of my Mom's recipe! It winns my vote Everytime!!! It tastes good the first day but refrigerate and reheat the next day and it is even better!!!
Provided by Rayna Green
Categories Other Soups
Time 2h50m
Number Of Ingredients 7
Steps:
- 1. Dice the Onion
- 2. Cut the Potatoes in small cubes
- 3. Put all ingredients in a large stock pot
- 4. Use cans from milk to add water.
- 5. Cook on med heat stirring occasiionally until onions and potatoes are tender.
- 6. Add Salt, Pepper, Onion Powder to taste. *For added tastiness serve with galic toast
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
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.
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