Mamas Oyster Stew Recipes

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MOM'S OYSTER STEW



Mom's Oyster Stew image

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

3 tablespoons butter
1 clove garlic, sliced
½ teaspoon salt
⅛ teaspoon ground white pepper
1 cup milk
½ cup half-and-half cream
1 pint fresh shucked oysters
2 tablespoons chopped fresh parsley
1 pinch cayenne pepper
¼ cup sherry wine, or to taste

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

CASAMENTO'S - OYSTER STEW



Casamento's - Oyster Stew image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

1 medium onion, finely chopped
1/2 cup freshly chopped parsley leaves, if desired
1/3 pound butter
4 to 6 dozen raw oysters
1 tablespoon salt
1/3 gallon milk

Steps:

  • Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.

OYSTER STEW



Oyster Stew image

Make and share this Oyster Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

3 teaspoons butter
1/2 cup onion, finely minced
1 pint oyster (cut up if desired)
1 quart half-and-half
2 teaspoons salt
1/2 teaspoon paprika

Steps:

  • In saucepan, heat butter.
  • Add onions and saute 1 minute.
  • Add oysters.
  • Cook just until oysters start to curl (3 min).
  • Add half and half, salt and paprika.
  • Heat just to boiling.
  • Serve right away, with a little parsley on top.

Nutrition Facts : Calories 881.4, Fat 66.7, SaturatedFat 39.4, Cholesterol 307.4, Sodium 2805.9, Carbohydrate 36.4, Fiber 0.8, Sugar 2.5, Protein 36.2

OYSTER STEW IN THREE MINUTES



Oyster Stew in Three Minutes image

Make and share this Oyster Stew in Three Minutes recipe from Food.com.

Provided by Aroostook

Categories     Stew

Time 3m

Yield 2 serving(s)

Number Of Ingredients 5

1 (8 ounce) can oysters (I like Daufuski's brand)
1 (12 ounce) can evaporated milk
1 cup chicken broth (canned, fat-free or homemade)
1 teaspoon butter
salt and pepper

Steps:

  • Warm oysters and broth in pan over medium heat.
  • Add butter and heat until melted.
  • Add milk and warm through (Do NOT boil).
  • Serve with oyster or common crackers.

Nutrition Facts : Calories 355.8, Fat 18.1, SaturatedFat 9.8, Cholesterol 111, Sodium 695.5, Carbohydrate 23.1, Sugar 0.3, Protein 24.7

CAPT. PHIL'S OYSTER STEW



Capt. Phil's Oyster Stew image

We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated.

Provided by CindiJ

Categories     Stew

Time 25m

Yield 6 Cups, 4 serving(s)

Number Of Ingredients 13

1/2 cup diced peeled boiling potato
1 tablespoon olive oil
1/4 cup chopped onion
2 pints freshly shucked oysters (drain their liquor and reserve)
2 tablespoons minced fresh parsley
2 tablespoons minced garlic
1 1/2 teaspoons salt
1/4 teaspoon white pepper
fresh ground black pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup heavy cream
2 green onions or 2 scallions, finely minced

Steps:

  • In 3 cups of boiling water, cook the potatoes until firm-tender (al dente).
  • Heat the oil in a large skillet over high heat. Add the onions and sauté for 30 seconds. Add the reserved oyster liquor and cook 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper, and 20 turns of the black-pepper mill, and bring to a simmer. Stir in the hot sauce and Worcestershire and simmer for 1 minute. Add the cream and cook for 3 minutes.
  • Fold in the green onions and the oysters and cook just until the edges of the oysters start to curl, about 2 minutes. Stay with it to be sure the oysters don't overcook.
  • To serve, ladle 1-1/2 cups of the stew into each of 4 shallow soup bowls and top each with 2 turns black pepper.
  • Makes 6 cups, or 4 first-course servings.

Nutrition Facts : Calories 449.9, Fat 30.7, SaturatedFat 15.3, Cholesterol 194.8, Sodium 1161.5, Carbohydrate 20, Fiber 0.9, Sugar 1, Protein 23.6

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