Oyster Stew
Author: My Dragonfly Cafe
Recipe type: Soup
Serves: 6 servings
- 1 pint oysters - My oysters were from Chincoteague.
- 1 large yellow onion, about 1 cup finely diced
- 2 t. fresh garlic, finely minced or pressed
- ½ c. butter
- ¼ c. flour
- 2 t. Old Bay Seasoning
- 1 t. Kosher salt
- 1 t. black pepper
- ¼ t. smoked paprika
- ½ c. flat-leaf parsley-Italian parsley
- 1 quart half and half- I used fat-free.
- Saute the finely chopped onion, along with the garlic, in the melted butter over low heat until translucent.
- Add the flour and continue to whisk until well blended.
- Whisk in all of the spices.
- Sprinkle in the parsley and blend into the thickened mixture.
- Slowly add the half and half, whisking constantly.
- Drain the liquor from the pint of oysters over the pot if possible.
- Add the oysters one by one into the pot, checking carefully for any bits of shell that weren't trapped in the strainer.
- Continue to cook on low heat until the edges of the oysters "curl".
- Serve immediately; refrigerate any leftovers promptly.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/oyster-stew/
3.5.3218