Oyster Stew My Way Recipes
SO SIMPLE OYSTER STEW
Simple and yummy--what more could you want? This is a favorite recipe from the National Fisheries Institute.
Provided by southern chef in lo
Categories Stew
Time 12m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
- Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
- Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
- Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
OYSTER STEW MY WAY
I have always loved the flavor of the soup when the oyster flavor is the highlight of the taste. I don't want big pieces of the oyster in my mouth. I found a similar recipe at least 50 years ago which inspired this method. Some people might find it strange that I use fat free milk but add butter. I have found that combining the mild flavored oysters with the melted butter is a perfect compliment. I think the key to the best flavor is the cooking the small amount of flour with the oysters, juice, and seasonings also helps to make the smaller pieces of oysters. I'm adding the recipe here because as I get older it is harder and harder to remember some things.
Provided by CarrolJ
Categories < 60 Mins
Time 35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oysters and juice into a large pan. Add the butter, flour and seasonings. Cook over medium heat stirring continually until the mixture thickens.
- Add the milk and turn down the heat to medium low. Cook until the stew is well heated but not curdled. Add more seasonings or butter if needed according to your taste. Serve and enjoy with oyster crackers if desired.
Nutrition Facts : Calories 246.1, Fat 13.1, SaturatedFat 7.7, Cholesterol 63.8, Sodium 845.9, Carbohydrate 18.2, Fiber 0.2, Sugar 12.5, Protein 14.2
OYSTER STEW
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Provided by Buddy Sizemore
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the 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 cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g
OYSTER STEW
This rich, creamy stew is best made with freshly shucked oysters.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat butter in a saucepan over medium-low heat. Add onion and celery; cook until softened, about 8 minutes. Do not brown. Add milk, cream, salt, cayenne, white pepper, and liquor. Bring just to a boil; cook, barely simmering, 5 minutes. Add oysters; cook just until edges curl, 3 to 4 minutes. Garnish with paprika; hot sauce, if using; and crackers. Serve.
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