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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: |
2025-02-16: For Lyd’s 76th birthday lunch, with Bloody Caesar’s.
2024-12-26: With fried oysters for dinner.
2024-10-17: A part of Bill’s visit, three pints, from Chrisfield, MD, we divided into Oyster Stew and Fried Oysters.
2024-02-17: A part of Lydia’s birthday weekend, from the 2 pints, the smaller went into the oyster stew and the larger were save for frying later in the day.
2009-02-11: Added to our cookbook.
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04/06/2025
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