RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4554
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| Recipe Name: |
Oysters Bienville - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.73
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon worcestershire sauce
1.5 Pints oysters, farmed reserve liquid
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Directions:
Mix reserved liquids from oysters and mushrooms and measure 3/4 of a cup; set aside.
Make sauce with butter, flour, garlic, onion, Worcestershire, celery seed, and liquid. Add mushrooms, shrimp and sherry.
Pat oysters dry and place each in a cleaned half shell. Place shells on a cookie sheet or broiler pan. Sprinkle with Parmesan and cover with sauce. Sprinkle with paprika and broil 5 to 8 minutes until bubbly. |
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| Nutrition per Serving: |
| Calories: |
212 |
Total Carbs: |
6.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
70.5 |
Fat: |
14.3 |
Protein: |
11.97 |
| Fiber: |
0.92 |
Sodium: |
133.59 |
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