Oyster Souffle Food

SCALLOPED OYSTERS RECIPE

Steps:

• Generously butter a 13- x 9-inch baking dish. Preheat oven to 350°F. Cut 6 tablespoons of the butter into ½-inch pieces, and set aside. Stir together salt and pepper in a small bowl, and set aside.
• Pour oysters in liquid over a fine mesh strainer into a medium bowl. Measure ⅓ cup strained oyster liquid into a small bowl. (Discard remaining oyster liquid, or reserve for another use.) Stir cream into oyster liquid. Cut any large oysters into 2 or 3 pieces. Microwave remaining 2 tablespoons butter in a medium-size microwavable glass bowl on HIGH until melted, about 30 seconds. Add 1 cup of the crushed crackers. Stir to coat, and set aside.
• Sprinkle bottom of prepared baking dish with 1 cup of the crushed crackers. Arrange one-fourth of the oysters, spaced a few inches apart, over crackers. Sprinkle with one-fourth of the salt-pepper mixture. Arrange one-fourth of the butter pieces around the oysters. Repeat layers 3 times using remaining crushed crackers, oysters, salt-pepper mixture, and butter pieces. Sprinkle evenly with reserved melted butter-cracker mixture.
• Pour oyster liquid-cream mixture over layered mixture in baking dish. Bake in preheated oven until puffed up, firm, and heated through, 30 to 35 minutes. Sprinkle with parsley. Serve hot or warm.

OYSTER SOUFFLé RECIPE RECIPE - (4/5)

Steps:

• Method of Production: Preheat oven to 400 degrees. Add vegetables, oil to medium sauté pan and place over medium heat. Once the oil is warm add peppers, onions, garlic, shallots and Andouille sausage and begin to sweat. Once the vegetables are soft, drain and cool. In a small sauce pot bring cream to a simmer. while cream is heating, add whole eggs to a mixing bowl. Once cream is simmering, slowly add the cream into the eggs, stirring constantly to temper the tow together. Add the diced bread, Worcestershire, hot sauce, shucked oysters, sausage, peppers and onions to the cram and egg mixture. Allow this to sit for 5 minutes and then mix until well incorporate. In a separate bow., whisk egg whites to stiff peaks. Gently fold eeg white into the bread mixture. Once incorporated spoon mixture into buttered ramekins or baking dish. bake at 400 degrees until soufflé has risen and is set. the top should be golden brown. Serve immediately.

SHRIMP SOUFFLé

Steps:

• In a saucepan melt the butter and then whisk in the flour and cook for 3 minutes over medium-low heat. Whisk in the milk and cook until the mixture has thickened. Beat the egg yolks together with the spices. Remove the milk mixture from the fire and carefully beat in the egg yolks. Add the shrimp. Beat the egg whites until thick and carefully fold them into the mixture. Preheat your oven to 325 F, Pour mixture into a soufflé dish and bake for 10 minutes, then turn up the heat to 350 F and bake for a further 20 minutes. Serve at once.