Scalloped Oysters - 2

Course : Seafoods
Serves: 6
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5 ounces unsalted butter
2 small shallots -- peeled and finely chopped
1 3/4 cups saltine cracker crumbs
2 cups shucked oysters -- in their liquid
7 tablespoons heavy cream -- or whipping cream
1/2 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
1/2 teaspoon dried thyme leaves -- crumbled
1/4 teaspoon fresh ground black pepper
1 teaspoon fresh Italian parsley -- chopped
1 teaspoon salt -- to taste

Preparation / Directions:

1. Preheat the oven to 350F 2. Melt the butter in a medium-size skillet. Add the shallots and wilt over medium heat for 5 minutes. Remove the skillet from the heat and using a fork, stir in the cracker crumbs. 3. Spread half the crumb mixture over the bottom of a 6 x 8-inch ovenproof baking dish. 4. Drain the oysters, reserving the liquor, and lay them evenly over the crumbs. Cover the oysters with the remaining crumb mixture. 5. In a small mixing bowl, combine the reserved oyster liquor, cream, Worcestershire, Tabasco, thyme, pepper, parsley and salt. Pour this over the oysters. 6. Bake on the center rack of the oven until brown and bubbly, 30 to 35 minutes. Serve accompanied by a bright green salad.) Yield: 6 portions (This can also be called a chowder.)

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