New Orleans Oysters Bienville (Without the Oysters)
Okay, I'll stand right up and admit I have a
problem eating foods that look like an
anatomical dissection chart should be
attached to them....
With that in mind, I simply serve this sauce
in puff pastry shells... eliminating the
oysters altogether. Call me a coward.
Try to make the sauce the day before you need
it...it just gets better....
In heavy saucepan, heat for 10 minutes
1 stick butter (1/2 C)
1 C finely diced sweet onion (or mixture of
shallots, scallions and onions)
1/4 finely minced fresh parsley
2 tsp minced garlic
Add 1/2 C flour and stir till smooth
Cook for 2 minutes
Add
1/2 C heavy cream
1 1/2 C milk and stir till quite smooth.
Slowly stir in:
4 egg yolks, well beaten
1/4 C dry sherry
1 tsp pepper
1/2 tsp cayenne pepper
Stir till it starts to thicken.
Add
3/4 C finely chopped mushrooms
1/2 C finely chopped virginia ham
1/2 pound seasoned, boiled shrimp, peeled and
diced fine (Use Shrimp Boil spices).
Cook for 3-4 minutes.
Taste for seasonings...thin with
cream if it's too thick ...restrain yourself
from huddling in the pantry and eating the
whole batch by yourself...
Let this sit at least 2 hours to mellow...
it's best to make the day before and gently
reheat it.....
Spoon into mini pastry shells,
or--if you're braver than me--spoon over
fresh oysters on the half shell (2 dozen on
the half shell, drained)
Topping
6 Tbl freshly grated Romano cheese
4 Tbl dried bread crumbs
1/2 tsp paprika
Sprinkle with a gentle heart over the sauce
and bake 15-18 minutes (for oysters) at 450
degrees...follow directions for pre-made
pastry shells, but watch carefully.
This dish is ridiculously rich and
opulent and will make quite a few
appetizers...people love it...It brings out
the lickyourfingersinpublic syndrome.
Okay, I'll stand right up and admit I have a
problem eating foods that look like an
anatomical dissection chart should be
attached to them....
With that in mind, I simply serve this sauce
in puff pastry shells... eliminating the
oysters altogether. Call me a coward.
Try to make the sauce the day before you need
it...it just gets better....
In heavy saucepan, heat for 10 minutes
1 stick butter (1/2 C)
1 C finely diced sweet onion (or mixture of
shallots, scallions and onions)
1/4 finely minced fresh parsley
2 tsp minced garlic
Add 1/2 C flour and stir till smooth
Cook for 2 minutes
Add
1/2 C heavy cream
1 1/2 C milk and stir till quite smooth.
Slowly stir in:
4 egg yolks, well beaten
1/4 C dry sherry
1 tsp pepper
1/2 tsp cayenne pepper
Stir till it starts to thicken.
Add
3/4 C finely chopped mushrooms
1/2 C finely chopped virginia ham
1/2 pound seasoned, boiled shrimp, peeled and
diced fine (Use Shrimp Boil spices).
Cook for 3-4 minutes.
Taste for seasonings...thin with
cream if it's too thick ...restrain yourself
from huddling in the pantry and eating the
whole batch by yourself...
Let this sit at least 2 hours to mellow...
it's best to make the day before and gently
reheat it.....
Spoon into mini pastry shells,
or--if you're braver than me--spoon over
fresh oysters on the half shell (2 dozen on
the half shell, drained)
Topping
6 Tbl freshly grated Romano cheese
4 Tbl dried bread crumbs
1/2 tsp paprika
Sprinkle with a gentle heart over the sauce
and bake 15-18 minutes (for oysters) at 450
degrees...follow directions for pre-made
pastry shells, but watch carefully.
This dish is ridiculously rich and
opulent and will make quite a few
appetizers...people love it...It brings out
the lickyourfingersinpublic syndrome.