Grannys Oyster Stew Recipe 465 Food

OYSTER STEW

Steps:

• In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

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

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.

GRANDMA RUTH'S INSPIRED OYSTER STEW

Steps:

• 1. Wash and chop potatoes into desired bite size, cover with water in pot, boil on high until rolling boil then reduce heat. Cook 12-15 min or until tender.
• 2. Chop onion/celery and saute in a little butter until clear and tender.
• 3. After potatoes are done, drain and add sauteed onions/celery to pot and add rest of the butter
• 4. add milk (If you like lots of good tastiness add some cream too) and other seasonings to taste (the taste will be stronger the longer you wait before adding the oysters and serving).
• 5. Add oyster liqour, but NOT oysters.
• 6. Keep stirring, this is your stew and the longer it stews the better it tastes. If you are serving sooner, keep stirring so it will not settle. If you are serving later (up to 24 hrs.) put stew in fridge.
• 7. When ready to serve: heat up stew if it's cold, add oysters, and wait until oysters are soft and cooked to serve.
• 8. Optional toppings to add after stew is in individual bowls: grated cheddar, oyster crackers, crushed up potato chips, more seasoning, or whatever you think tastes good.

OYSTER STEW

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.

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).