How To make Pasta with Oysters and Shrimp
2 T Peanut oil
2 T Flour
1 Medium yellow onion, chopped
1 t Anchovy paste (optional)
3 c Half-and-half
2 dr Tabasco
1 t Worchestershire sauce
1/2 t Whole thyme
1 pt Small oysters
1 lb Shrimp,*
1/2 lb Cooked pasta
4 Green onions,**
* raw and peeled (about 32 to 40 per lb) ** chopped, for garnish Heat a large frying pan and add the oil. Stir in the flour and cook this mixture until it is the color of light peanut butter, being careful not to burn it. Add the onions and suate until limp. Stir in the anchovy paste and the half-and-half, stirring carefully to avoid lumps. Turn to a light simmer and add the Tabasco, Worchestershire sauce and thyme, and simmer for 10 minutes. Add the oysters and shrimp and heat for a few minutes. Do not overcook the seafood. Add salt and pepper to taste and serve over the hot pasta. Garnish with chopped green onions.
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Oysters Rockefeller Recipe | Amazing Easy to Make Appetizer!
Oysters Rockefeller Recipe: fresh oysters on the half shell coated in cream, spinach and cheese for an unbelievable flavor that is sure to wow your guests.
I remember the first time I saw an oysters Rockefeller. I thought it was beautiful the way the oyster shells were still being used on the bright white plate. The extra parmesan cheese everywhere. It just, caught my eye. I never in a million years wanted to eat an oysters Rockefeller because it was an oyster so no way.
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Oysters Rockefeller Recipe
Ingredients
• 2 tablespoons of olive oil divided use
• 1/2 whole small diced yellow onion
• 2 cloves finely minced garlic
• 2 cups heavy cream
• 4 cups packed baby spinach
• 24 whole shucked oysters on the half shell oysters and shells divided
• 1/4 cup chardonnay wine
• ½ ounce julienne prosciutto ham
• 2 ounces shredded asiago cheese
• ½ cup breadcrumbs
• shredded Parmesan cheese
• sea salt and fresh cracked pepper to taste
Serves 24
Prep Time: 20 minutes
Cook Time: 10 minutes
Instructions:
1. Preheat the broiler to high heat. In a large sauté pan on medium-high heat with 1 tablespoon of olive oil, caramelize the onions and garlic. Once brown add in the cream, turn the heat down to medium and reduce until the cream is the consistency of Alfredo sauce.
2. Once the heavy cream is to the desired consistency add in the baby spinach and cook until mixed in and slightly wilted. Season the mixture with salt and cracked black pepper. Set pan aside.
3. In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for a further 2 minutes.
4. Place the oyster shells on a sheet pan that you’ve lined with parchment paper and divide the cooked oysters amongst the shells. There should be 1 oyster for 1 shell.
5. Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded Parmesan cheese. Note: Simply divide all the ingredients between the oysters.
6. Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
7. To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.
Pasta & Smoked Oysters | Quick & Easy Pasta Recipes + BLOOPERS | Ken Panagopoulos
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Hope you all love it!!!!!
Cheers,
Ken
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