We love cooking at Kamp Karen, our family getaway. Oysters are and remain one of our favorite foods. We eat them grilled, steamed, fried, sautéed, stewed and yes, sometimes we eat them raw. We particularly like Rose Bay and Belhaven, NC or Chincoteague, VA oysters. For New Years Eve, my wife Karen and I shared kitchen duties. We feasted on Angus steak marinated in Maker’s Mark bourbon, along with oyster stew, roasted asparagus and Caesar salad. Several folks have asked for the oyster stew recipe, so here goes.
Ingredients:
1 Pint of freshly shucked oysters
1/4 pound of your favorite smoked bacon diced
1/2 small onion diced
1 Tablespoon diced garlic
1 Tablespoon of Old Bay seasoning (more if you like!)
4 Drops Tabasco sauce (more if you like!)
Directions:
Fry bacon in a large frying pan till crisp, then sauté onion and garlic until onions are clear. Add Old Bay and Tabasco stirring well to mix ingredients.
Add oysters and all the oyster liquor to the frying pan cooking over medium heat until the edges of the oysters curl. Serve immediately and enjoy! I like this easy recipe, which takes less than 15 minutes to prepare – assuming the oysters are already shucked.