Recipe

Oysters Bienville Recipe


Oysters Bienville Recipe
Another dish that I learned from my old friend Sherry in New Orleans.

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Ingredients
  • 1/4 c unsalted sweet cream butter
  • 4 green onions, chopped
  • 2 T chopped fresh parsley
  • 2-4 garlic cloves, crushed
  • 1/2 c thinly sliced mushrooms
  • 1/2 pound shrimp, peeled, deveined, and boiled; chopped fine
  • 1/4 c unbleached or all-purpose flour
  • 1 cup heavy cream
  • 2 egg yolks, beaten until light & frothy
  • 1/4 cup sherry
  • freshly ground black pepper to taste
  • 1/2 - 1 t cayenne, ground or crushed
  • salt to taste
  • 1/2 c parmesan cheese, grated
  • 1/4-1/3 dry bread crumbs
  • 1/2 t salt
  • 24 oysters, shucked
  • 24 well-scrubbed oyster shells
  • rock salt

Directions
  1. In a large heavy skillet, melt butter over medium heat.
  2. Add green onions, parsley, garlic, mushrooms and shrimp.
  3. Cook until vegetables are translucent and liquid has cooked off, about 10 minutes.
  4. Stir in flour and blend, cook about 4 minutes, stirring almost constantly.
  5. Slowly stir in cream, continue stirring until combined.
  6. Cook until thickened, about 5 minutes.
  7. Set aside.
  8. Combine cheese, bread crumbs, and 1/2 t salt, set aside.
  9. Preheat oven to 400F.
  10. Line a large baking pan with rock salt.
  11. Pat oysters dry, place one oyster in each oyster shell, and nest shells down into the rock salt.
  12. Spoon a portion of shrimp mixture over each oyster and sprinkle with the cheese mixture.
  13. Bake in preheated oven until bubbly and brown on top, about 10-15 minutes.
  14. Serve hot.

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Comments


Oh, I could see myself easily slurping my way through a dozen of these with tummy room to spare. Can I have your friend sherry's number lol


These look great. This is very similiar to my recipe so it's getting a 5!


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