Oysters Bienville
This Oysters Bienville recipe is so decadent! In a gorgeous cream sauce with shrimp plus Creole seasoning, it’s absolutely amazing!
Ingredients
- 1 dozen oysters, shucked, drained and bottom shells reserved tips & tricks
- 1/4 cup oyster liquor Footnote
- coarse sea salt, as needed
- 1/4 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 2 strips bacon, finely chopped
- 1/2 cup shallots, finely chopped
- 2 tbsp. red peppers, finely chopped
- 2 tbsp. green peppers, finely chopped
- 1/3 cup button mushrooms, washed and finely chopped
- 2 large cloves garlic, pressed
- 1/8 tsp. Creole seasoning see Recipe
- 1 tbsp. butter tips & tricks
- 1 1/2 tbsp. unbleached all-purpose flour
- 1/2 cup half-and-half
- 1/4 cup dry white wine (substitute low-sodium chicken broth)
- 1/4 lb. shrimp or prawns, peeled, deveined and chopped into small pieces
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. green onions (green parts only), chopped
- 1 tbsp. parsley, chopped tips & tricks
- 1 large egg yolk, lightly beaten
- 1 tsp. mild paprika, or as needed
Directions
- After shucking the oysters, put them in a bowl and reserve its liquor in another bowl. Discard the flat top shells and keep the bottom shells as food vessels.
- Preheat oven to 425ºF and spread coarse sea salt on a large baking sheet; set aside.
- In a bowl, combine breadcrumbs and Parmesan cheese; stir and set aside.
- In a cold skillet, add bacon pieces and turn the heat to medium-high. Fry until almost done, about 4 minutes.
- Add shallots, peppers and mushrooms. Reduce heat to medium and sauté for 3 minutes.
- Add garlic and sauté for only 1 minute. Stir in Creole Seasoning.
- Add butter and when melted, add flour; cook for 2 minutes stirring constantly.
- Stir in half-and-half, wine and reserved oyster liquor. Cook until the mixture thickens or until the sauce coats the back of a spoon, about 4 minutes.
- Add shrimp, lemon juice, green onions and parsley. Stir well for 1 minute and remove from the heat.
- Add egg yolk to sauce and stir vigorously until nicely blended; set aside.
- To assemble, place an oyster in each reserved shell matching the size for each. Spoon the sauce equally among the 12 oysters.
- Place them onto prepared baking sheet and press the shells down in the salt to secure them.
- Generously sprinkle breadcrumb cheese mixture on top. Dust lightly with paprika.
- Transfer to the preheated oven and bake for 10 minutes rotating the pan halfway through.
- When the top is light brown and the oysters start curling around the edges, remove from the heat and serve immediately.
Notes
Footnote: If you don't have the exact amount and it's lesser, it's okay.