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!

Step: 1

Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.

Step: 2

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.

Per Serving: 555 calories; protein 12.7g; carbohydrates 13.5g; fat 51.1g; cholesterol 163mg; sodium 308.8mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.