OYSTER STEW CHRISTMAS EVE RECIPE
Oyster Stew has always traditionally been served by my mother and her Hollingsworth family roots from Georgia every Christmas Eve. The colors of red and green are very Christmas-like. I hope you enjoy it as much as we do.
Provided by Elaine Ann Foglio
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan over medium heat until it begins to foam.
- Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
- Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
- Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
- Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 11.8 g, Cholesterol 114.2 mg, Fat 30.3 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 18.5 g, Sodium 209.2 mg, Sugar 1.3 g
MOM'S OYSTER STEW
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
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
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
Rich, creamy, and full of wonderful seafood flavor, Oyster Stew is easy to make and comes together quickly. It's perfect for a special holiday dinner (it's our Christmas Eve tradition!) but simple enough to whip up anytime.
Provided by Brenda | A Farmgirl's Dabbles
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
- In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
- Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
- Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.
Nutrition Facts : Calories 324 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 478 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHRISTMAS EVE OYSTER STEW
This recipe has been passed down the generations in our family. We usually have it every year on Christmas Eve. Since it's so rich we only serve it with ice water to drink and a simple salad. Delicious and very satisfying.
Provided by Woowoose
Categories Christmas
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add milk, butter and oysters with their juice to a double boiler or a large pot that fits inside of another pot. Fill the bottom pot as full of water as you can without it running over.
- Add a little celery salt, salt and pepper and then heat on low. Cook very slowy so the milk won't boil (I start at 1 pm. for dinner at 6 pm). Every now and then stir. After a few hours, do a taste test to adjust seasonings.
- Serve with oyster crackers.
Nutrition Facts : Calories 1236.8, Fat 65.6, SaturatedFat 35.9, Cholesterol 221.6, Sodium 1665.5, Carbohydrate 110.7, Fiber 2.6, Sugar 49, Protein 50
CHRISTMAS OYSTER STEW
For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.
Provided by Cremon
Categories Christmas
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
- Pour half-and-half into a large pot over medium-high heat. Mix in 2 sticks of 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 Tabasco sauce. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
- Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.
Nutrition Facts : Calories 981.9, Fat 85.6, SaturatedFat 52, Cholesterol 331.5, Sodium 626.4, Carbohydrate 27, Fiber 0.3, Sugar 0.9, Protein 29.2
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