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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew. Ingredients:
2 tablespoons butter |
1 clove garlic, crushed |
2 shallots, minced |
1/2 cup dry sherry or dry white wine |
24 freshly shucked oysters, oyster liquor reserved |
1 1/2 cups whole milk |
1 1/2 cups heavy cream |
2 tablespoons chopped fresh flat-leaf parsley |
sea salt to taste |
1 pinch sweet paprika |
1 cup oyster crackers |
Directions:
1. Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2. Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3. Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4. Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5. Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
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