OYSTER-OYSTER STEW
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Lightly brown bread cubes in toaster oven or dry skillet. Set aside.
- Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden. Add mushrooms and saute two to three minutes longer. Stir in the Pernod.
- Drain the oysters, reserving the liquor. Measure the liquor and add enough clam juice or water to make two cups of liquid. Add the liquid to the mixture in the saucepan.
- Add the cream to the saucepan and bring to a boil. Season to taste with salt and pepper.
- Add the oysters to the saucepan and simmer just until they begin to curl around the edges. Remove from the heat and divide among four shallow soup plates.
- Sprinkle with the croutons and fennel tops and serve at once.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 40 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 21 grams, Sodium 1482 milligrams, Sugar 4 grams, TransFat 0 grams
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
CASAMENTO'S - OYSTER STEW
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.
OYSTER SOUP
Steps:
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
- Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
- Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
OYSTER STEW
Make and share this Oyster Stew recipe from Food.com.
Provided by riffraff
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 233.1, Fat 15.4, SaturatedFat 8.9, Cholesterol 80.9, Sodium 227.3, Carbohydrate 11.3, Protein 12.6
CAPT. PHIL'S OYSTER STEW
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
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
QUICK-BUT-YUMMY OYSTER STEW
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
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
MOM'S OYSTER STEW
Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
Provided by Kathi Harrison Smith
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the garlic, salt and pepper; cook and stir until fragrant, about 5 minutes. Stir in the milk and half-and-half, and transfer to the top of a double boiler. If you do not have one, set the pan of soup over a pan of simmering water.
- When the milk is hot, add the oysters and heat just until the oysters are opaque. Do not allow to boil. Season with fresh parsley, cayenne pepper and sherry. Go easy on the sherry until you are sure you like it in the stew.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 15.7 g, Cholesterol 156.5 mg, Fat 18.8 g, Fiber 0.1 g, Protein 18.9 g, SaturatedFat 10.1 g, Sodium 952.6 mg, Sugar 3 g
OYSTER STEW
Make and share this Oyster Stew recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
- Drain then add the milk, butter, salt and crackers.
- Simmer five minutes.
- Serve hot.
- If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
- Note: Non Vegetarians can use regular worcestershire sauce.
Nutrition Facts : Calories 209.8, Fat 13.8, SaturatedFat 8, Cholesterol 33, Sodium 774.2, Carbohydrate 20.5, Fiber 8, Sugar 6.7, Protein 4
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
Provided by Craig Claiborne
Categories appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 12
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
CREAMY OYSTER STEW
My dad and my husband, both love oysters. I can eat them if I don't think about how they look. Anyeay, this is my dads recipe.
Provided by KittyKitty
Categories Stew
Time 30m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Saute green onions in butter in a Dutch oven until onions are tender. Add remaining ingredients to onion mixture. cook over low heat until edges of oysers begin to curl and mixture is hot, but not boiling. Serve with oyster crackers.
Nutrition Facts : Calories 291.6, Fat 23.7, SaturatedFat 14.3, Cholesterol 98.2, Sodium 251.2, Carbohydrate 10.2, Fiber 0.2, Sugar 0.4, Protein 10.3
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.
GRANDPA'S OYSTER STEW
Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew.
Provided by Madden Surbaugh
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 805.7 calories, Carbohydrate 46.4 g, Cholesterol 294.9 mg, Fat 51.8 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 28 g, Sodium 1148.3 mg, Sugar 6.3 g
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