Print Recipe

Acme’s Sherried Oysters

Acme's Sherried Oysterss

 

Recipe Ingredients:

Directions:

  1. 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.
  2. Heat 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.
  3. 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.
  4. In a second skillet, sauté the fresh-shucked oysters with 2 tablespoons of butter for approximately 3 to 5 minutes. Drain off excess liquid.
  5. 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.

Cajun Recipes

Recipe courtesy of louisianaseafood.com, and Acme Oyster House, New Orleans, LA Name of chef: Michelle Matlock.

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com