Quart of Oysters - what tto do with them?

Oyster stew Yo. Paul P's recipe out of Louisiana Kitchen. Lemme go see can I find it....

Ingredients:
•3 dozen small to medium oysters in their liquor, about 18 ounces
•1 1/4 cups cold water
•1/4 pound (1 stick) unsalted butter
•1 cup finely chopped celery
•1/2 teaspoon ground red pepper (preferably cayenne)
•1/4 teaspoon white pepper
•1/4 teaspoon salt
•1/2 cup finely chopped green onions
•2 cups heavy cream


How to cook Louisiana Oyster Stew: 1.Add the water to the oysters and refrigerate for at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.
2.In a large skillet combine the butter, celery, peppers, salt and 3/4 cup of the oyster water; cook over high heat 3 minutes, shaking pan (versus stirring) almost constantly. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan 1 minute. Stir in the green onions.
3.Gradually add the cream, whisking constantly. Bring the mixture to a boil, whisking almost constantly. Add the oysters and cook just until oysters curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions.
4.For a main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl; for an appetizer, serve half that amount.



*I like to eat it over rice. Louisiana hot sauce and some french bread. Good shite

1. pop the top off the container
2. get crackers and dipping sauce
3. enjoy

Put them in a Bacon Explosion.

quote:

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Ingredients:
•3 dozen small to medium oysters in their liquor, about 18 ounces
•1 1/4 cups cold water
•1/4 pound (1 stick) unsalted butter
•1 cup finely chopped celery
•1/2 teaspoon ground red pepper (preferably cayenne)
•1/4 teaspoon white pepper
•1/4 teaspoon salt
•1/2 cup finely chopped green onions
•2 cups heavy cream


How to cook Louisiana Oyster Stew: 1.Add the water to the oysters and refrigerate for at least 1 hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.
2.In a large skillet combine the butter, celery, peppers, salt and 3/4 cup of the oyster water; cook over high heat 3 minutes, shaking pan (versus stirring) almost constantly. Add the remaining 1/2 cup oyster water and continue cooking and shaking the pan 1 minute. Stir in the green onions.
3.Gradually add the cream, whisking constantly. Bring the mixture to a boil, whisking almost constantly. Add the oysters and cook just until oysters curl, about 2 to 4 minutes, whisking constantly. Remove from heat and serve immediately, stirring well as you ladle out the portions.
4.For a main course, ladle 9 oysters, a little of the vegetables and 1 cup of the liquid into each serving bowl; for an appetizer, serve half that amount.

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FTW!