Oysters Bienville on Half Shell
Oysters Bienville on Half Shell
Directions
- In a large saucepan over medium heat add olive oil and butter.
- Add shrimp, red onion, garlic, and mushrooms. Cook for 3-4 minutes until shrimp are fully cooked. Stir in flour and cook for 2-3 minutes to form roux and cook out flour taste.
- Add white wine and cook for 1-2 minutes. Add heavy cream, parsley, green onion, salt, and pepper. Simmer until it thickens then remove from heat and cool.
- Portion mixture on top of each oyster in shell. Sprinkle with breadcrumbs and parmesan cheese on top of each oyster.
- Place half of the rock salt on tray then top with oysters and bake in pre-heated 400-degree F oven for 10-12 minutes.
- Spread remaining rock salt on serving palter then place cooked oysters and serve.
Ingredients
- 1/4 cup Roma® Italian breadcrumbs
- 5 tbsp Nature's Best Dairy® Butter, Unsalted
- 2 cups Nature's Best Dairy® Cream, Heavy
- 1/4 cup flour, all-purpose
- 1 tsp Roma Garlic, chopped
- 1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/8 tsp Tabasco® Sauce
- 1 cup Peak Fresh Produce® Mushroom(s), white, chopped
- 1 tbsp Roma® Oil, Olive
- 2 dozen Empire’s Treasure® Oyster, (on half shell)
- 1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped
- 1/8 tsp Magellan® Black Pepper, ground
- 1/4 cup Roma® Cheese Grated, Parmesan
- 3 cups salt, rock, for garnish
- 1/8 tsp Magellan® sea salt, to taste
- 3 cups Empire's Treasure® 40/50 shrimp, peeled, deveined, and chopped
- 1/4 cup Piancone® white cooking wine
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
