Grandpas Oyster Stew Food

GRANDPA'S OYSTER STEW

Steps:

• Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
• Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
• Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
• Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
• Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

GRANNY'S OYSTER STEW... RECIPE - (4.6/5)

Steps:

• Heat oysters in their own liquor about 5 minutes or until edges begin to curl. Heat milk, do not boil. Add butter, seasonings and hot milk to Oysters. Serve immediately with or without garnish. Serves 2 Variations: Use onion salt in place of celery salt Add 1 pinch cayenne pepper Add 1 pinch paprika Add green onions, diced as garnish or fry a couple in butter and add to stew Add dash or two of Tabasco

GOLDEN OYSTER STEW

Steps:

• Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
• Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
• Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
• Reduce heat to low, and stir in cheese and next 5 ingredients.
• Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
• Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
• Serve with crackers, if desired.
• *Note:
• To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
• **Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest) to counts (the largest). Standards and selects are the most economical and are the best choices for oyster stew.

OYSTER STEW

Steps:

• Cook oysters in their liquor until edges just begin to curl.
• Add milk, butter, salt and pepper.
• Heat slowly, being careful to NOT boil.
• Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving).