Christmas Oyster Stew
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 2 cups butter, separated
- 1 1⁄2 cups finely minced celery
- 5 tablespoons finely minced shallots
- 1 gallon half-and-half
- 2 (32 ounce) containers fresh shucked oysters, undrained
- salt & fresh ground pepper (at least 2 round tablespoons)
- 6 dashes Tabasco sauce
- celery salt
- 10 -12 pinches paprika, 1 pinch per bowl
directions
- Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
- Pour half-and-half into a large pot over medium-high heat. Mix in 2 sticks of 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 Tabasco sauce. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
- Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.
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RECIPE SUBMITTED BY
I am a gourmet hobbyist chef that especially loves Asian cuisine and enjoy Kung Fu and Tai Chi. I am an accomplished Thai and Chinese cook and I own a Zojirushi NH-VBC18 rice cooker (The best home rice cooker in the world) for serious Asian cooking. I make sushi as well.
I am a Christian who married a Jewish wife and am raising my children Jewish which means I learned a lot about kosher cooking over the past few years. (Though not all my recipes are kosher ;-))
Professionally, I am an Oracle Database Administrator and I own my own company - www.polysolutions.net