| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
pt |
Fresh oysters; drained |
| 1/2 |
|
Stick butter |
| 1/3 |
c |
Onions; chopped |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Shallots; chopped |
| 2 |
|
Cloves garlic; chopped fine |
|
|
Parmesan cheese |
| 1 |
tb |
Green onion tops; chopped |
| 1 |
tb |
Parsley; chopped |
| 1/3 |
c |
Bread crumbs |
| 3 |
tb |
Breakfast cream |
|
|
Salt & cayenne pepper to taste |
| 6 |
|
Clean oyster shells |
INSTRUCTIONS
Grind oysters using large blade. drain and set aside. Saut. onions,
celery, shallots and garlic in butter. Add green onion tops, parsley and
oysters; place on medium heat. Cook 3 minutes, stirring constantly; add
bread crumbs. When all oyster juices are absorbed, remove from heat: add
cream. salt and pepper to taste Place in shells, top with bread crumbs and
sprinkle a generous amount of grated cheese. Bake in a 325 degree oven
until brown. Garnish with lemon slices.
This may be used in patty shells, also as a hot oyster dip. Place in
chafing dish, add more cheese if needed.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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