Oysters Lafitte
Image courtesy of Kath Haboc on Flickr.com.
I have not yet made this dish, but I am dying to! This sounds so good!
I came across this recipe last week as I was researching content for episode 121. I discovered an article written by Marcelle Bienvenu about a determined cook who rescued her recipes in the aftermath of Hurricane Katrina. This is one of the recipes Michele Montalbano, the determined cook, rescued from her demolished home.
We are in the September, a month that ends with “R.” That means it’s a good oyster month. I will be sure to try this recipe out soon. If you get to it before I do, let me know how it turns out.
Bon appetit!
INGREDIENTS
- 4 tablespoons butter
- 2 cups chopped mushrooms
- 1 cup chopped, cooked shrimp
- 1/4 chopped green onions
- 1/4 cup snipped parsley
- 1 clove garlic, minced
- 2 dozen fresh oysters on the half-shell
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- Dash cayenne
- 1 cup cream
- 1/4 cup all-purpose flour
- Rock salt
- 1/3 cup fine dried bread crumbs
- 2 tablespoons melted butter
- 1/8 teaspoon paprika
DIRECTIONS
- In a skillet, melt the butter. Add the mushrooms, shrimp, onions, parsley and garlic. Cook for 1 minute. Drain the oysters, reserving the liquid (add enough water if needed to make 3/4 cup). Add the oyster liquid, wine, salt and cayenne to the skillet. Bring to a boil and simmer for 1 minute.
- Combine the cream and flour. Stir into the mixture in the skillet, stirring constantly until thickened and bubbly.
- Arrange the oyster shells on a bed of rock salt in a shallow baking pan. Place one or two oysters in each shell. Spoon about 2 tablespoons of the sauce over each oyster. Combine the bread crumbs with the melted butter. Sprinkle over the oysters and bake at 450 degrees for 10 minutes.
