Florida’S Creamy Oyster Stew

• 12 ounces, fluid Fresh Oysters And Juices
• 1/2 sticks Lightly Salted Butter, Melted
• 1 stalk Celery, Minced Finely Or Grated
• 2 whole Shallots, Minced Finely Or Grated
• 1 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1-1/2 Tablespoon All-purpose Flour
• 2 cups Whole Milk
• 1/2 cups Heavy Cream
• 1 whole Lemon, Zest And Juice
• 1 teaspoon Fresh Parsley, Finely Chopped
• Salt And Pepper, to taste
• Oyster Crackers, Saltines, Or Croutons, To Serve

1. In a strainer over a bowl, drain fresh oysters and reserve juices. In a large saucepan with a lid, add melted butter, minced shallots, and celery. Saute over medium heat until tender. Add black pepper, smoked paprika, flour, and reserved oyster juices, using a whisk incorporate ingredients well. Add milk and cream and stir to combine.
2. Increase heat to high and bring temperature up to almost a boil, stirring frequently. Add fresh oysters (you may elect to halve them or leave them whole). Stir and reduce heat to medium. Add lemon zest and juice and fresh chopped parsley. Cover and cook 10 minutes on medium heat.
3. Salt and pepper to taste. Serve in a bowl, add oyster crackers, saltines or croutons. Enjoy!

oysters, butter, celery, shallots, black pepper, paprika, allpurpose, milk, heavy cream, lemon, fresh parsley, salt, oyster

Taken from tastykitchen.com/recipes/soups/floridae28099s-creamy-oyster-stew/ (may not work)