Tuesday, September 27, 2016

Southern Oyster Stew

Southern Oyster Stew    

 2-3 dozen fresh shucked select oysters with liquor
 1/2 cup sweet, salted butter (1/2 stick)
 1/4 cup dry cooking sherry
 2 tbs Worchestershire sauce
 2 cups whole milk
 1/2 cup whipping cream or half and half
 Salt and Pepper to taste
 1 tsp cajun seasoning 
 Tabasco sauce to taste                  


 1. In a 4 quart sauce pan, combine oysters, oyster juice, 
2/3 butter stick, worchestershire sauce, sherry and milk. 

 2. Heat on low until the oysters start to curl up on their 
edges. When oysters are almost completely curled, add cream. 
Bring the temperature up to where it almost boils. Be 
careful not to boil rapidly. The heavy cream and milk will 
burn if not careful.

 3. Reduce heat and add other 1/3 stick of butter, salt 
and pepper with optional tabasco sauce. Serve hot. 

 4. Cooking time: 15 minutes to 20 minutes.

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