NOVEMBER 2004
Add Comment (0)Oyster Stew Shooters
4 tablespoons butter
1 teaspoon paprika
1/2 teaspoon celery salt
1 pint oysters, shucked
1 cup milk
1 cup half-and-half
1 tablespoon chopped chives
Salt and pepper to taste
Melt butter in a medium saucepan over medium high heat. Stir in paprika, celery salt and add shucked oysters. Cook oysters until the edges curl. Add milk, cream and oyster liquid from the oysters’ container and season to taste with salt and pepper. Place 1 oyster in each shot glass. Divide the remaining liquid amongst the shot glasses. Garnish with chopped chives. Serves 12.
