| Level: | Advanced |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 2 servings |
| Level: | Advanced |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- Rock salt, for baking
- 2 strips bacon, finely chopped
- 1/2 cup chopped yellow onions
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 teaspoon minced garlic
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup whole milk
- 1/4 cup dry white wine
- 1/4 cup finely chopped white button mushrooms
- 1/4 pound medium-size shrimp, peeled, deveined and chopped
- 2 tablespoons finely grated Parmesan
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped green onions (green parts only)
- 2 teaspoons finely chopped parsley leaves
- 1 large egg yolk, lightly beaten
- 1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking
Instructions
- Preheat the oven to 400 degrees F.
- Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside.
- Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend.
- Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend.
- Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature.
- Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
- Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 632 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 380 mg |
| Sodium | 1323 mg |
| Serving Size | 1 of 2 servings |
| Calories | 632 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 380 mg |
| Sodium | 1323 mg |
Reviews
You can just use 100 oysters 2 # small chopped shrimp., evoo, 1 cup cream, pod garlic, bunch green onions, red pepper, parm cheese 1/2 #
I usially add oyster liquor to sauce and just cook till shromp almost done.
I curl the oyster under beliler in shells for 1 min. Then the bake time just till browned cause its already cooked
Serve with lemon on side. Omit the drug ie alcohol. This is a meal you want to say make 8 dozen and polish off over 24 hours. You want very large shells ie for large oysters and so they hold lots of shrimp topping
AMAZING
Made this recipe for the first time about 20 years ago, instantly became my hubby’s most-anticipated Valentine’s Day dish! When our daughter came along and was old enough to try them (about 2 years old), they quickly became her favorite Valentine’s meal too!