Grilled Oyster And Artichoke Stew Recipes

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OYSTER STEW WITH ARTICHOKES



Oyster Stew With Artichokes image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 30m

Yield 3 servings

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon finely chopped shallots
1 pint shucked oysters with their liquor
1 package frozen artichoke hearts, defrosted
1 cup milk
1 cup heavy cream
1 teaspoon salt (or to taste)
1 teaspoon Worcestershire sauce
1 tablespoon dry vermouth
White pepper to taste
1/2 teaspoon paprika

Steps:

  • Heat butter in a large, heavy saucepan. Add shallots and saute slowly until tender but not brown. Drain the oysters, reserving the liquor and add them to pan, tossing briefly in the butter. Add the artichokes and toss in the butter as well.
  • Add three-fourths cup of the oyster liquor, the milk, cream, salt, Worcestershire sauce, vermouth and pepper. Cook very gently, barely at a simmer, about 20 minutes, just until the oysters have curled around the edges and are beginning to float.
  • Check seasonings, ladle into warm bowls and dust each serving with paprika. Serve with oyster crackers or toast.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 44 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 26 grams, Sodium 994 milligrams, Sugar 8 grams, TransFat 0 grams

OYSTER-ARTICHOKE SOUP



Oyster-Artichoke Soup image

Make and share this Oyster-Artichoke Soup recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 55m

Yield 8 cups

Number Of Ingredients 11

2 (12 ounce) containers fresh standard oysters
1/2 cup butter
2 bunches green onions, chopped
6 bay leaves
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1/4 cup flour
2 (14 ounce) cans chicken broth
1 (14 ounce) can artichoke hearts, drained and cut into eighths
2 teaspoons chopped fresh parsley
1 cup whipping cream

Steps:

  • Drain oysters, reserving 1 cup liquid.
  • Cut each oyster into fourths.
  • Melt butter in a Dutch oven over medium heat.
  • Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
  • Add flour, stirring until blended.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in reserved 1 cup oyster liquid and chicken broth.
  • Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
  • Remove and discard bay leaves.
  • Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
  • Stir in cream and cook just until thoroughly heated.
  • Serve immediately.

Nutrition Facts : Calories 339, Fat 25.3, SaturatedFat 14.8, Cholesterol 113.8, Sodium 686.3, Carbohydrate 16.3, Fiber 3.6, Sugar 1.6, Protein 13.6

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