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
OYSTER STEW
Stress free oyster stew ready in 20 minutes - perfect for Christmas celebration.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook, stirring occasionally, just until edges curl.
- Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Garnish with parsley and bell pepper.
Nutrition Facts : Calories 285, Carbohydrate 12 g, Cholesterol 115 mg, Fat 3, Fiber 0 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 700 mg
30-MINUTE OYSTER STEW RECIPE
This super easy oyster stew recipe makes thick, creamy and rich soup! While most recipes don't call for potatoes, we find ours even better with it.
Provided by Shinee D.
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Drain the oysters over a bowl with a sieve and rinse under cold water to remove any sand or shell bits. Reserve the oyster juice. Roughly chop the oysters.
- Place a paper towel over a mesh sieve to catch any sand and impurities and run the reserved oyster juice through the sieve into a clean bowl.
- Heat a large pot over medium high heat.
- Add bacon fat or butter.
- Once the fat is melted and hot, add potatoes, celery and shallot. Cook for 2-3 minutes, stirring frequently.
- Reduce heat to medium and add flour, old bay seasoning and salt. Cook, stirring constantly, until flour is nicely toasted, about 1 minute.
- Slowly add reserved oyster juice, continuously stirring everything and scraping the fond (brown bits), built on the bottom of the pan. The mixture will get super thick, which is normal. If needed, add a little bit (1-2 tablespoons) of water to get all the brown bits scrapped off.
- Then slowly pour in milk, while stirring everything constantly, to gradually incorporate everything.
- Reduce heat to low/simmer, and slowly heat the soup up, about 10 minutes. (TIP:Don't rush this step, because if you bring the soup to a boil, it'll curdle, which won't affect the flavor, but it'll look unappetizing.)
- Add oysters and cook for another 2-3 minutes.
- Serve immediately with fresh parsley, hot sauce and soda crackers.
- Store leftover oyster stew in an airtight container in the fridge for up 3 days, or freeze for up to 1 month. Thaw frozen oyster stew in the fridge overnight, and then reheat it slowly over low heat.
Nutrition Facts : ServingSize 1 serving, Calories 225 kcal, Sugar 7.3 g, Sodium 476 mg, Fat 6.3 g, Carbohydrate 23.8 g, Protein 14.9 g, Cholesterol 59.2 mg
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
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.
QUICK & LIGHT OYSTER STEW
Make and share this Quick & Light Oyster Stew recipe from Food.com.
Provided by Pinay0618
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
- Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
- If oysters are large, cut into halves or thirds.
- When potatoes are tender, reduce heat to medium and add oysters.
- Cook until edges curl, about 4 minute.
- Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
- Be careful it does not scorch.
- Add to stockpot with pepper and heat through.
- Serve with a sprinkle of nutmeg on each serving.
Nutrition Facts : Calories 297.4, Fat 8.2, SaturatedFat 4.2, Cholesterol 82.2, Sodium 582.5, Carbohydrate 37.2, Fiber 2.6, Sugar 13.9, Protein 18.6
EASY OYSTER STEW RECIPE
A delicious and easy soup recipe.
Provided by BlessedBeyondCrazy.com
Categories Main dishes
Time 50m
Number Of Ingredients 6
Steps:
- Place milk, oysters (and the juice surrounding the oysters) salt, pepper, and butter into a stockpot.
- Simmer on low heat for 45 minutes to 1 hour; stir occasionally.
- Garnish with parsley.
- Serve hot, along with oyster crackers (GF Option - use gluten-free crackers).
- Refrigerate leftovers.
OYSTER STEW
Rich, creamy, and full of wonderful seafood flavor, Oyster Stew is easy to make and comes together quickly. It's perfect for a special holiday dinner (it's our Christmas Eve tradition!) but simple enough to whip up anytime.
Provided by Brenda | A Farmgirl's Dabbles
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Drain oysters and reserve their liquid. If the reserved liquid is particularly gritty, strain it through a double layer of cheese cloth.
- In a large saucepan over medium to medium-low heat, melt the butter. Stir in garlic and cook for 1 minute. Sprinkle flour over the top and whisk to incorporate. (I like to use this flat whisk.) Then whisk in salt, Worcestershire sauce, and hot pepper sauce. Cook for 1 minute, whisking gently all the while.
- Whisk in reserved oyster juice. And then slowly add milk, whisking constantly to incorporate. Cook over low to medium-low heat, stirring regularly, until mixture is steaming and bubbles just start to appear around the edge of the saucepan. Do not let mixture come to a boil. Turn heat down just a bit to low, and let cook for 10 minutes.
- Add oysters and cook for 2 more minutes, or until oysters start to curl. Taste test and add a bit more salt if you like. Black pepper and fresh chopped parsley are optional.
Nutrition Facts : Calories 324 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 478 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
25 BEST OYSTER RECIPE COLLECTION
Bring a little gourmet goodness home with these quick and delicious oyster recipes. They may be a luxury, but they're also surprisingly easy to prepare.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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.
CLASSIC OYSTER STEW RECIPE
There are countless versions of this simple, elegant stew. To achieve the perfect texture of just-cooked oysters, poach them in the milk until their edges begin to curl, set aside, and return them to the stew just before serving.
Provided by Southern Living Editors
Categories Oysters
Time 35m
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
- Melt butter in a large saucepan over medium heat. Add shallot and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.
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.
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QUICK & EASY OYSTER STEW RECIPE - CAMERON'S SEAFOOD
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Estimated Reading Time 2 minsTotal Time 35 mins
- Start this easy oyster recipe by putting the oil and butter into a medium sized pot on medium heat.
- When the butter is melted, add the shallots and celery and cook until they are soft, about 5 minutes. Add in the garlic, cayenne, thyme, salt, and pepper, and cook just until you can smell the garlic.
- Now add the heavy cream and milk and cook until your stew just starts to simmer, but is not boiling. Turn down the heat and add your oysters along with the brine they came in. Cook until the oysters just start to turn up around the edges - any longer and your oysters are going to get rubbery.
- Portion your stew into three bowls and divide the chives, fresh parsley, and lime juice into each bowl.
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- Melt 1/4 cup butter in a large pan or pot over medium high heat. Stir in the flour to make the roux. Stir constantly to cook the roux for 5 minutes to make a blonde roux, which is light brown in color.
- Stir in the milk, oyster liquor, Cajun seasonings and salt and pepper to taste. Cook, stirring constantly, for 3-4 minutes, or until the mixture thickens slightly.
- Stir in the parsley, green onions, garlic, hot sauce and oysters. Bring to a boil and cook for 3-4 minutes, or until the oysters cook through and their edges curl.
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