Born and raised on the water oystering is in chef Madden Surbaughs blood Every year at Christmas his grandfather made his famous oyster stew a creamy bisque perfect for any occasion
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
Stir shallots into browned butter. Cook and stir until translucent
5 to 7 minutes.
Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half
3 to 5 minutes.
Pour reserved oyster liquor
milk
and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle
about 3 minutes. Remove from heat.
Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
Recipe Tip
If using canned oysters
drain the oysters over a bowl to collect the liquid. Then use this liquid in place of oyster liquor.