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Ingredientes
- 24 lrg Shucked oysters liquid reserved
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/4 c. Minced yellow onions
- 3 x Bay leaves
- 3 x Lemons peeled and sectioned
- 2 c. Shrimp stock
- 1/2 c. Worcestershire sauce
- 1/4 c. Dry white wine
- 2 c. Heavy cream
- 2 Tbsp. Butter Salt to taste Freshly-grnd black pepper to taste
- 4 x Biscuits
- 1 x Long chives Emeril"s Essence see * Note
Direcciones
- In a sauce pot, heat the extra virgin olive oil. When the oil is smoking warm, saute/fry the shallots, garlic, and onions. Saute/fry for 1 minute. Add in the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid. Season with salt and fresh black pepper. Bring up to a boil and reduce to a simmer. Simmer for 30 min. Allow the liquid to cold for 15 min before straining. Strain the liquid into a sauce pot, about 1 1/2 c.. Bring the sauce up to a boil and reduce to a simmer. Simmer for 15 min, 4 to 5 Tbsp. of the liquid should be left.
- In a saute/fry pan, bring the cream up to a boil and reduce to a simmer. Stir in the barbecue base. Add in the oysters and simmer for 2 to 3 min. Stir in the butter. Reseason if needed. Remove from the heat. Pile the oysters in the center of the plate. Spoon the sauce over the oysters and dirty the rim. Place three biscuits on the plate, close to the oysters, forming a triangle. Garnish with long chives and Emeril"s Essence.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 305 | 72% |
| Total Fat 34.57g | 43% |
| Saturated Fat 17.61g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 580mg | 24% |
| Potassium 512mg | 15% |
| Total Carbs 20.62g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.62g | 3% |
| Protein 6.65g | 11% |
