Trey Bien

Here's another great recipe from Trey Corkern. These are considered an appetizer, but I think they could make a perfectly splendid meal. Start with a sazerac and go from there.

Oysters Bienville

Oysters Bienville

1. 1/2 cup butter
2. 4 TBS flour
3. 1 small yellow onion, diced
4. 1 red bell pepper,diced
5. 1 cup diced green onion
6. 2 TBS garlic, minced
7. 2 cups gulf shrimp, rough chopped
8. 2 cups shucked oysters, drained and rough chopped (Reserve the liquor)
9. 1 cup mushrooms rough chopped
10. 1/2 cup white wine
11. 1 TBS lemon juice
12. 1/4 cup cream
13. 1 cup Panko bread crumbs
14. 1/4 cup grated Parmigiano-Reggiano
15. 1 cup oyster liquor
16. 12 oyster shells
17. 1 tsp cayenne
18. 1 TBS Magic Dust*
19. 1 TBS Black pepper
20. 1 teaspoon Tony Chachere's Creole Seasoning
21. 1 tsp salt

 

Melt butter over high heat. Add flour and make a blonde roux.

Add onion bell pepper, mushrooms, garlic and half the shrimp.

Add the seasonings. Cook for 2 minutes. Deglaze the pan with wine and reduce.

Add the oyster liquor and reduce.

Add oysters and the rest of the shrimp. Add the cream

Add Panko to the desired thickness.

Remove from the heat and stir in Parmesan.

Stuff the oyster shells, adding little Panko and  Parmesan to the tops.

Bake for 10 minutes at 400 degrees F. Turn on the broiler to brown the tops a bit.

* Find the recipe for Magic Dust here.

 

Relatively speaking, these are so easy and sooo good.