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OYSTER
IN OREGANO - TASSO CREAM SAUCE
OVER LINGUINE
Ingredients:
Oyster
In Oregano
4 ounces heavy cream
1 tablespoon minced tasso
1/2 teaspoon oregano
12 fresh Louisiana oysters
Salt and freshly ground white pepper
-1/2 cups fresh linguine
Chef: Westin Hotel - Canal Place
Serves: 1
1. In a medium skillet over high heat, place heavy cream, tasso and
oregano. Bring to a boil. Reduce heat and simmer until half the amount
of liquid remains. 2. Add oysters and simmer about 1 minute or until
edges of oysters just start to curl up. 3. Season with salt and freshly
ground white pepper. Pour over linguine and toss together well.
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