OYSTER STEW IN A CAN RECIPES

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INSTANT POT OYSTER STEW (IN 15 MINUTES!) - HEALING GOURMET



Instant Pot Oyster Stew (in 15 Minutes!) - Healing Gourmet image

Recipe for Instant Pot Oyster Stew (in 15 Minutes!) Original

Provided by Healing Gourmet

Categories     Instant Pot Recipes    Pressure Cooker Recipes

Total Time 11 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 4

Number Of Ingredients 10

1 pint organic heavy cream (or full fat coconut milk for dairy free)
1 cup bone broth
1 cup minced celery
2 10 oz. jars shucked oysters with liqueur
2 Tbsp. grass-fed butter (or coconut oil for dairy free)
2 Tbsp. minced shallot
2 cloves garlic minced
½ tsp. sea salt
¼ tsp. white pepper
2 Tbsp. fresh parsley, chopped

Steps:

  • Add butter, saute shallot, garlic and celery until soft (about 4 minutes) Add the oysters, cream and broth
  • Close and lock lid, set to LOW pressure and 6 minutes.
  • Do a quick release. Stir in the sea salt and white pepper (to taste).
  • Snip the oysters using kitchen shears, if desired. Ladle into bowls, garnish with parsley and serve.

OYSTER STEW SUPREME RECIPE - FOOD.COM - RECIPES, FOOD ...



Oyster Stew Supreme Recipe - Food.com - Recipes, Food ... image

Don't let the list of ingredients intimidate you - this actually goes together very quickly and makes a perfect last minute hearty and satisfying dinner.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 17

2 slices bacon, diced
1/2 cup butter
1 medium onion, diced
2 stalks celery, diced
1 garlic clove, crushed
3 tablespoons Wondra Flour
salt
fresh ground black pepper
1 pinch cayenne
1/2 teaspoon dried thyme
1 (8 ounce) bottle clam juice
1/4 cup dry sherry
1 1/2 cups heavy cream
1 (12 ounce) can evaporated milk
16 ounces shucked oysters, with their liquor
3 dashes Worcestershire sauce
1/2 cup parsley, finely chopped

Steps:

  • Sauté diced bacon in a non-stick soup pot over low heat until rendered.
  • Add butter and heat until melted.
  • Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown.
  • Add salt and pepper to taste, pinch of cayenne, thyme and Wondra or other fine white flour, whisking steadily to make a roux.
  • Cook, whisking steadily, for several minutes.
  • Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth.
  • Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth.
  • Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes.
  • Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley.
  • Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.

Nutrition Facts : Calories 438.8, FatContent 35.2, SaturatedFatContent 20.7, CholesterolContent 136.2, SodiumContent 367.2, CarbohydrateContent 14.6, FiberContent 0.7, SugarContent 2.1, ProteinContent 10.5

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