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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 teaspoon olive oil |
1/4 cup finely chopped carrot |
1/4 cup finely chopped celery |
1/4 cup finely chopped red bell pepper |
1 tablespoon all-purpose flour |
3/4 cup evaporated skim milk |
1 (12-ounce) container select oysters, drained |
2 teaspoons chili sauce |
1 teaspoon worcestershire sauce |
dash of ground red pepper |
1/4 teaspoon paprika |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add carrot, celery, and bell pepper; sauté 5 minutes or until tender. Combine flour and milk in a small bowl; stir with a whisk. Add to vegetable mixture in saucepan; cook over medium heat 3 minutes or until thick and bubbly, stirring constantly. Add oysters; cook 2 minutes or until edges of oysters curl. Stir in chili sauce, Worcestershire sauce, and pepper. Sprinkle with paprika.
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