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Grandpa's Oyster Stew
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy oyster bisque with shallots, sherry, and a hint of paprika, ideal for cozy winter nights.
Ingredients:
  • 2 tablespoons butter
  • 1 clove garlic, crushed
  • 2 shallots, minced
  • 0.5 cup dry sherry or dry white wine
  • 24 freshly shucked oysters, oyster liquor reserved
  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • sea salt to taste
  • 1 pinch sweet paprika
  • 1 cup oyster crackers
Instructions:
  • Sauté butter and garlic in a stockpot over medium heat until butter turns golden brown; discard garlic.
  • Sauté shallots in browned butter until translucent, for 5 to 7 minutes.
  • Drizzle sherry over shallots in the stockpot and bring to a boil, scraping off any flavorful browned bits. Simmer until liquid reduces by half, about 3 to 5 minutes.
  • Add the reserved oyster liquor, milk, and cream to the stockpot and bring to a gentle simmer. Lower the heat to medium-low, then gently stir in the oysters and cook until the edges begin to ruffle, approximately 3 minutes. Once done, take the pot off the heat.
  • Fold in freshly chopped parsley and season generously with sea salt to enhance flavors. Serve in bowls, topping each with a sprinkle of sweet paprika and oyster crackers for added crunch.

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