 |
OYSTER
STEW
Ingredients:
1-1/4 cups water
3 dozen small to medium Louisiana oysters
1/4 poured (1 stick) unsalted butter
1 cup freshly chopped celery
3/4 teaspoon Chef Paul Prudhomme's Seafood Magic
1/2 cup freshly chopped green onions
2 cups heavy cream
Chef: K-Paul's Louisiana Kitchen
Serves: 4
1. Add the water to the oysters and refrigerate at least 1 hour. Strain
and reserve the oysters and oyster water, refrigerate until ready
to use. 2. In a large skillet combine the butter, celery, Seafood
Magic and 3/4 cup of the oyster water. Cook over high heat for 3 minutes,
shaking pan (versus stirring) almost constantly. 3. Add the remaining
1/2 cup oyster water and continue cooking and shaking the pan for
1 minute. Stir in the green onions. 4. Gradually add the cream, whisking
constantly. Add the oysters and cook just until the edges curl, about
2 to 4 minutes, whisking constantly. Remove from heat and serve immediately,
stirring well as you ladle out the portions. 5. For the main course,
ladle 9 oysters, a little of the vegetables and 1 cup of the liquid
into each serving bowl. For appetizer, serve 1/2 of that amount. Serves
4 as a main course or 5 as an appetizer. |
| Crab |
| Crawfish |
| Fish |
Oyster
|
| Shrimp |
| Other |
