Oyster Stew
Ingredients
- ½ cup butter
- 1 cup minced celery
- 3 tablespoons minced shallots
- 1 quart half-and-half cream
- 2 (12 ounce) containers fresh shucked oysters, undrained
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
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Instructions
- Gather all ingredients.
- Melt butter in a large skillet over medium heat. Add celery and shallots; cook and stir until shallots are tender, 3 to 5 minutes.
- Heat half-and-half in a large pot over medium-high heat. Add celery and shallot mixture, and stir continuously until just about to boil. Add oysters and their liquid, and season with cayenne pepper, salt, and pepper.
- Cook, stirring continuously, until oysters curl at the ends. Turn off the heat and serve immediately.
Source
Original recipe: View Original