Oyster Stew In Three Minutes Recipes

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CLASSIC OYSTER STEW RECIPE



Classic Oyster Stew Recipe image

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

1 pt. shucked fresh oysters, undrained
2 cups milk
Kosher salt
Freshly ground black pepper
1/4 cup butter
1 shallot, minced
1 small garlic clove, minced
2 tablespoons all-purpose flour
1 cup half-and-half
2 tablespoons sherry
1/2 teaspoon Worcestershire sauce
1/8 teaspoon celery salt
Fresh lemon juice
Dash of hot sauce (such as Tabasco)
Oyster crackers, saltine crackers, or buttered toast

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.

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

QUICK-BUT-YUMMY OYSTER STEW



Quick-but-Yummy Oyster Stew image

A quick but yummy oyster stew! Serve with oyster or saltine crackers and hot sauce.

Provided by Chris Braddy

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 25m

Yield 6

Number Of Ingredients 5

2 (12 ounce) cans evaporated milk
4 cups water
1 cup butter
salt and ground black pepper to taste
2 (8 ounce) cans oysters, drained

Steps:

  • Stir the evaporated milk and water together in a large pot over medium-low heat; bring to a gentle boil.
  • Stir butter into the liquid. Season with salt and black pepper. Cook, stirring occasionally, until the butter melts completely, 5 to 7 minutes.
  • Stir the oysters into the liquid; continue cooking at a simmer until the edges of the oysters begin to curl, about 15 minutes.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 14.3 g, Cholesterol 155.3 mg, Fat 41.1 g, Protein 13.3 g, SaturatedFat 25.1 g, Sodium 426.5 mg, Sugar 11.4 g

OYSTER STEW



Oyster Stew image

Provided by Craig Claiborne

Categories     appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 12

6 tablespoons butter
1/2 cup finely chopped heart of celery
1/2 cup finely chopped onion
4 cups milk
4 cups heavy cream
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon paprika
Salt to taste if desired
Freshly ground pepper to taste
2 quarts shucked oysters with their natural liquor
1/4 cup finely chopped parsley

Steps:

  • Heat butter in saucepan and add celery and onion. Cook, stirring, without browning, about 5 minutes.
  • Add milk and cream and bring to the simmer. Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
  • Add oysters with their liquor and let simmer about three minutes or until oysters start to curl. Do not overcook or oysters will toughen. Serve in heated soup bowls with equal portions of parsley sprinkled on top.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 42 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 25 grams, Sodium 808 milligrams, Sugar 7 grams, TransFat 0 grams

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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