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Oyster Stew |
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As with other recipes from the Eastern Shore, each cook has his or her own favorite.
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| Ingredients: |
1/4 Lb. Butter
1 pint oysters, drained with liquor reserved.
1 pint of 1/2 & 1/2 and/or heavy cream.
1 Tablespoon dry sherry.
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1/2 teaspoon of Old Bay
1/4 teaspoon of Cayenne pepper
Dash of Paprika.
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| Procedures: |
Heat the butter in a sauce pan.
Add the drained oysters and heat until edges begin to curl.
Remove from heat.
Bring the oyster liquor to a boil and remove the foam.
Add the liquor to the oysters.
Scald the milk, but do not boil.
Pour slowly over the oyster mixture.
Reheat, but do not boil.
Add the paprika and sherry.
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| Notes: |
2023-02-16: With 2 pints from Crisfield, the larger ones were single fried, and the smaller ones were in the Oyster Stew.
2022-12-12: Made with 2 cans of Bumblebee oysters, I liked it, but Lyd didn’t.
2021-09-25: Another pint from the Crab Place in Chrisfield, adding the liqueur from the pint that was fried.
2021-02-18: One pint from Crisfield for lunch.
2020-11-18: Using a pint from the Crab Place in Chrisfield, this made a wonderful lunch served alone.
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06/21/2023
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