Oyster Stew With Chimichurri |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rich and creamy oyster stew with a South Amercian twist. Oyster stew can be made ahead and refrigerate up to 5 days to save time. Ingredients:
8 dozen shucked oysters |
3 tablespoons butter |
oyster stew |
2 quart heavy cream |
1/2 quart whole milk |
8 ounces clam juice |
1 tablespoons kosher salt |
1/2 tablespoon white pepper |
1 teaspoon cayenne pepper |
chimichurri sauce |
1/3 cup extra-virgin olive oil |
1/4 cup fresh lemon juice |
1 tablespoon water |
1 tablespoon minced garlic |
1 tablespoon minced shallot |
1/2 cup chopped flat-leaf parsley |
1/4 cup chopped cilantro |
1 jalapeno, seeded |
Directions:
1. OYSTER STEW
2. Place all ingredients in a stockpot and bring to a boil. Store in a container, refrigerated for up to 5 days.
3. CHIMICHURRI
4. Place the above ingredients in the blender and blend on low until will pureed. Store in a container, refrigerated for up to 3 weeks.
5. PREPARE THE OYSTER STEW WITH OYSTERS AND CHIMICHURRI
6. Melt in a hot pan butter
7. Add 12 Shucked Oysters per serving to pan. Bring to a slow simmer over medium heat while stirring.
8. Serve in individual serving bowls and top each with 2 tablespoons of the Chimichurri Sauce
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