Big Bills Oysters Virginia Beach Recipes

BIG BILL'S "OYSTERS VIRGINIA BEACH"

Steps:

• Preheat oven to 350* gather all ingredients and have them within EASY reach of your cooking station. In a medium skillet melt 2 tbs butter.
• Thin slice your mushrooms, green onion & chop your parsley, drain and pick shell particles from your oysters. Add mushrooms to your skillet and saute gently for 5-6 minutes transfer from pan. Add 3tbs butter to the pan and melt over medium heat, add your flour mixture and stir continuously until a roux is formed.
• At this time add your sherry, oysters and all other ingredients except bread crumbs, stir well and gently cook ove med-low heat for 3-4 minutes. Place in a buttered 2 qt casserole dish top with the bread crumbs and bake at 350* for 20 minutes
• Remove from oven let stand 5 minutes and stire well before serving over toasted french bread points...top with crumbled bacon and grated parmesan and the rest is HISTORY !!!!

BIG BILL'S "KING NEPTUNE'S DELIGHT" SEAFOOD POTPIE

Steps:

• 1. Preheat oven to 350* and lightly grease 4 (2 cup) oven safe bowls, and place on a pan. Chop all your veggies up and place in container, and prepare and place your seafood in separate bowls. For larger shrimp I cut them in half, and for the LARGE scallops I halve and quarter them.
• 2. In a large skillet melt butter over medium heat. Add onion, celery & mushrooms cook 6-8 minutes until veggies are tender stirring often. Stir in flour and cook 2 minutes stirring constantly. Stir in Cajun seasoning, sherry and Parmesan. Stir in half & half and cook for 5 minutes until sauce thickens. Remove from heat and add shrimp, crab and scallops, stirring well to incorporate. Spoon into your prepared dishes.
• 3. In a medium bowl combine baking mix, cornmeal, garlic powder and cheddar cheese; stir well to mix throughout. Slowly stir in your buttermilk until dry ingredients are moistened. Spoon mixture over your seafood and spread liberally. Into the oven for 25 minutes at 350*and.........POW!!!!!!
• 4. Served with a Fresh Strawberry Spinach Salad with Poppyseed Dressing, sprinkled with Onion Straws.... My guests would not stop eating long enough for me to get a picture of the "inside" of the Pot Pie....... Oh well!!