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INGREDIENTS

1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers shucked oysters
salt ; to taste
ground black pepper ; to taste
1 pinch cayenne pepper ; or to taste

Servings

INSTRUCTIONS

1. In a large frying pan combine butter, celery and shallots over a medium heat. Cook until the shallots are translucent.

2. Pour half-and-half into a large pot over medium-high heat. Stir in the butter, celery and shallot mixture , stir continuously. When the mixture is almost boiling pour the oysters and their liquid into the pot. Season with salt, pepper and cayenne. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.

NOTES

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 4 Servings

Calories: 521
Calories from Fat: 456 (88%)

Amt Per Serving		% DV

	Total Fat 50.6g	67 %
	Saturated Fat 31.8g	159 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 1.9g
Cholesterol 149.8mg		46 %
Sodium 1134.8mg		39 %
Potassium 344.5mg		9 %
Total Carbohydrate 11.6g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 11.6g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 521

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