Oyster Stew With Chimichurri
From efitobx 15 years ago
- 30 minutes to make
- Serves 8
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 shopping list
- 3 tablespoons butter shopping list
- oyster STEW shopping list
- 2 quart heavy cream shopping list
- ½ quart whole milk shopping list
- 8 ounces clam juice shopping list
- 1 tablespoons kosher salt shopping list
- ½ tablespoon white pepper shopping list
- 1 teaspoon cayenne pepper shopping list
- CHIMICHURRI SAUCE shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 1/4 cup fresh lemon juice shopping list
- 1 tablespoon water shopping list
- 1 tablespoon minced garlic shopping list
- 1 tablespoon minced shallot shopping list
- 1/2 cup chopped flat-leaf parsley shopping list
- 1/4 cup chopped cilantro shopping list
- 1 jalapeno, seeded shopping list
How to make it
- OYSTER STEW
- Place all ingredients in a stockpot and bring to a boil. Store in a container, refrigerated for up to 5 days.
- CHIMICHURRI
- Place the above ingredients in the blender and blend on low until will pureed. Store in a container, refrigerated for up to 3 weeks.
- PREPARE THE OYSTER STEW WITH OYSTERS AND CHIMICHURRI
- Melt in a hot pan butter
- Add 12 Shucked Oysters per serving to pan. Bring to a slow simmer over medium heat while stirring.
- Serve in individual serving bowls and top each with 2 tablespoons of the Chimichurri Sauce
People Who Like This Dish 5
- tinadc Cape Town, ZA
- woodstock HAWI, HI
- toml Woodridge, IL
- waterlily Joplin, MO
- imhungry Northern, OH
- chefelaine Muskoka, CANA
- efitobx Norfolk, VA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
This sounds delish!! A MUST-KEEP!! HIGH FIVE :+D
chefelaine
in Muskoka loved it
-
Great idea cook the oysters just before serving that way they'll stay tender
woodstock
in HAWI loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "