Carolina Oyster Stew

By jenlin

"Born and raised on the water, oystering is in chef Madden Surbaugh's blood. Every year at Christmas his grandfather made his famous oyster stew."

Ingredients

• 2 tablespoons butter
• 1 clove garlic, crushed
• 2 shallots, minced 1/3 cup
• 1/2 cup dry sherry
• 24 freshly shucked oysters - 1 to 2 pints
• 3/4 cup oyster liquor reserved
• 2 cups whole milk
• 2 cups heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley
• sea salt to taste
• 1 pinch sweet paprika
• 1 cup oyster crackers
• pinch sweet paprika

Preparation

Step 1

Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard.

Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.

Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.

Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.

Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.