Acme’s Sherried Oysters
- 1 bunch leeks, sliced and rinsed thoroughly
- 12 ounces
freshly shucked oysters, with liquid
- 6 tablespoons unsalted butter
medium yellow onion, medium diced
- 2 teaspoons fresh garlic, minced
- 1 cup
- 3 tablespoons Tabasco sauce
- 1 cup heavy whipping cream
cup shredded Parmesan cheese
- salt and pepper to taste
- toasted French
bread, for serving
- Slice the leeks in half lengthwise,
using all the white part of the bunch, and some of the lighter green. Submerge
the cut leeks in a bowl of cold, salted water. Agitate and remove from the
water. Separate the freshly shucked oysters from their water and save both.
a large skillet on a medium heat. Add 4 tablespoons of butter, onions, leeks and
garlic. Sauté until transparent. Next, add the cream sherry and the liquid from
the freshly shucked oysters. Reduce until almost all of the liquid is gone.
- Next, add the heavy whipping cream and continue to cook. Stir constantly
with a whisk. Reduce until thickened to a porridge-like consistency (about 5
minutes). Then add the Tabasco sauce, salt, and pepper. Last, add the Parmesan
cheese and stir. Remove from the heat.
- In a second skillet, sauté the
fresh-shucked oysters with 2 tablespoons of butter for approximately 3 to 5
minutes. Drain off excess liquid.
- Add the sautéed oysters to the sauce and stir.
Serve the warm oysters and sauce over the bread.
This is an easy Jalapeno French Bread
recipe to serve with this dish.
Recipe courtesy of
louisianaseafood.com, and Acme Oyster House, New Orleans, LA Name of
chef: Michelle Matlock.