PrairieHarpy's Eastern Light Oyster Stew
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz oysters shucked with liquor retained4 cup fat free half & half4 tablespoons margarinesalt, to tastefresh ground pepper, to tasteold bay, moroccan rub, or whatever spice you like to kick it up a notch!
In a medium to large pot, cook oysters in their liquor until they look plump and firm and the edges start to curl a bit.
Turn heat to low. Add half & half, margarine, salt and pepper.
Turn heat back up just a little, bring to just shy of a simmer, and heat the stew through. Do not boil. Stir occasionally.
Best served immediately but will keep for a day or two in the fridge in a sealed container.
Number of Servings: 10
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Turn heat to low. Add half & half, margarine, salt and pepper.
Turn heat back up just a little, bring to just shy of a simmer, and heat the stew through. Do not boil. Stir occasionally.
Best served immediately but will keep for a day or two in the fridge in a sealed container.
Number of Servings: 10
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 5.5 g
- Cholesterol: 22.1 mg
- Sodium: 249.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.0 g
- Protein: 5.7 g
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