Dec. 9, 2019

Oyster Stew

1 pint small oysters

3 Tbsp butter

2 cup half-and-half scalded

1/2 small onion juliana

Salt and pepper at taste

Dash off paprika

Parsley finely chopped

 

In a large saucepan sauté the oysters in the butter over low heat, when the edges curl add onion and cook for about 8 mimutes.

Add the hot half-and-half and seasonings.

Let the stew stand a few minutes over hot water before serving.

When you plate sprinkle pinch of parsley.

 

NOTE. Small raw shrimp may be substituted for the oysters. Sauté the shrimp until they turn pink, the add them to the liquid.