The Oyster Bars Oyster Stew Recipes

OYSTER BAR PAN ROAST

Oyster Bar Pan Roast image

This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe.

Provided by Autuamnsprite

Categories Chowders

Time 30m

Yield 1 serving(s)

Number Of Ingredients 14

Ingredients

1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined
3/4 cup half-and-half
1 tablespoon butter

Steps:

In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

THE OYSTER BAR'S OYSTER STEW

THE OYSTER BAR'S OYSTER STEW image

Categories Soup/Stew Shellfish Lunch

Yield 1 Bowl

Number Of Ingredients 5

Ingredients

1 tbsp. butter
Dash of paprika, celery salt & Worcestershire sauce
7 fresh oysters
1/2 c. oyster liquid
1 cup milk or 1/2 cup each of milk and cream

Steps:

In a deep saucepan heat the butter, paprika, celery salt & Worcestershire sauce. When the butter is bubbling, add the Oysters & liquid and simmer until the edges curl, add milk and bring the liquid to the boiling point. Pour the stew into a soup bowl and top with a little paprika and 1 teaspoon butter.

OYSTER STEW

Oyster Stew image

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

Ingredients

½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste

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

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Grand Central Oyster Bar Oyster Panroast image

Provided by Food Network

Time 17m

Yield 1 portion

Number Of Ingredients 10

Ingredients

2 cups clam broth or juice
1 tablespoon sweet butter
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
6 extra select shucked oysters with juice
2 tablespoons sweet chili sauce
2 cups half-and-half
1 slice white toast
Pinch sweet Hungarian paprika
1 package oyster crackers

Steps:

In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

OYSTER STEW

Oyster Stew image

This is a variation of the popular oyster stew served at the "Oyster Bar" at New York's Grand Central Station. Simple and delicious!

Provided by Alan in SW Florida

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces shucked oysters, with their juices
2 slices bacon, minced
1 onion, minced
2 tablespoons all-purpose flour
3 cups milk
1 bay leaf
1/2 cup heavy cream, warmed
1/2 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
oyster crackers

Steps:

Drain the oysters in a colander set over a bowl. Reserve the juices.
Saute the bacon in a large pot over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve.
Saute the onions in the bacon fat until tender and translucent, but not brown, about 5 minutes.
Add flour, and cook over low heat for 2 to 4 minutes, stirring constantly with a wooden spoon.
Add the milk and the reserved oyster juice gradually, whisking constantly to prevent any lumps from forming.
Add the bay leaf, and simmer for 20 minutes, skimming as necessary.
Add the oysters and simmer about 5 minutes, or until oysters are barely cooked. Take care not to overcook the oysters.
Add the warm cream and adjust the seasoning with salt and pepper.
Ladle the soup into heated bowls and garnish with the reserved bacon and oyster crackers.

Nutrition Facts : Calories 228.8, Fat 16.1, SaturatedFat 8.7, Cholesterol 68.3, Sodium 364.7, Carbohydrate 12, Fiber 0.3, Sugar 0.8, Protein 9.3

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