Ingredients: |
Ingredients: 3 cups water 3/4 pound unpeeled, medium size shrimp
3 pounds rock salt
1/3 cup butter
2/3 cup chopped green onions
3 tablespoons finely chopped parsley
2 clove minced garlic
1/3 cup plain flour
1 1/4 cups milk
1/3 cup half-and-half
2 egg yolks, lightly beaten
3 tablespoons sherry
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 to 1/2 teaspoon ground red pepper
2/3 cups chopped fresh mushrooms
3 dozen oysters in the shells
1/4 cup grated Parmesan cheese
1/4 cup soft breadcrumbs
1/4 teaspoon paprika
for garnish: lemon wedges, fresh parsley sprigs
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Directions: |
Directions:Bring the water to a boil and cook the shrimp 3-5 minutes, until shrimp turn pink. Drain well, and rinse with cold water. Chill. Peel. Devein. Chop. Set aside
Sprinkle the rock salt in two jellyroll pans and set them aside.
Melt the butter in a large skillet; add scallions, parsley, and garlic. Cook on medium-high heat, stirring constantly, until tender Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until thickened. Gradually stir about one-fourth of the hot mixture onto the yolks; add the remaining hot miture. Stir in sherry and the next 4 ingredients; cook 2 minutes, stirring constantly. Stir in the shrimp.
Scrub and open the oyster shells. Discard the tops, and arrange the bottoms (with the oysters) over the rock salt. spoon the shrimp mixture evenly over the oysters. Combine Parmesan cheese, breadcrumbs, and paprika; sprinkle over the oysters.
Bake at 350º for 15-20 minutes or until lightly browned. Garnish. |
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