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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1/2 cup butter
- salt and ground black pepper to taste
- 1 quart half-and-half cream
- 1 pinch cayenne pepper or to taste
- 1 cup minced celery
- 3 tablespoons minced shallots
- 2 (12 ounce) containers fresh shucked oysters undrained
- Carbohydrate 11.6351793645048 g
- Cholesterol 149.806249965133 mg
- Fat 50.6322143693433 g
- Fiber 0.0153000004291534 g
- Protein 7.54038061668157 g
- Saturated Fat 31.7579851217911 g
- Serving Size 1 1 serving (276g)
- Sodium 301.519375085315 mg
- Sugar 11.6198793640756 g
- Trans Fat 3.04061937524978 g
- Calories 521 calories
Directions 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.
