Scuba Steve Recipes

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|@skyblue:**Recipe Name** |Oyster Stew|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Cookbook|@skyblue:**Source Description** |Timmy's Shellfish Book|
|@skyblue:**Base** |Seafood|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |6|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 24 small oysters
  * 1/4 Cup(s) unsalted butter
  * 1 small, minced yellow onion
  * 1 stalk, chopped celery
  * 1 Pinch(s) ground in mortar/spice grind celery seed
  * 2 Cup(s) heavy cream
  * 2 Cup(s) milk
  * 1/4 Teaspoon(s) paprika
  * 1 to taste salt
  * 1 to taste black pepper

**Directions:** \\ Drain oysters, reserving liquor, and set aside.

In a soup pot over medium heat, melt the butter. Add the onion, celery, and celery seeds. Stir well, cover and cook, stirring occasionally, until the vegetables are soft, about 12 minutes.

Add the cream, milk, paprika, and salt and pepper to taste and heat just until bubbles form around the edge of the pot. Add the oysters and their liquor and simmer gently until the oysters are cooked, 1-2 minutes; they should be slightly firm to the touch. Do not allow to boil. Ladle into warmed bowls and serve immediately.

**Nutritional Info:** \\ Unknown.

Scuba Steve Recipes

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