Oyster Pan Roast
|Finely chopped shallots/Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Celery salt||1⁄4 Teaspoon|
|Dry white wine/Dry vermouth||1⁄4 Cup (4 tbs)|
|Half and half/Light cream||2 Cup (32 tbs)|
|Tomato paste||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Shucked oysters with liquid||1 Pint|
|Chopped fresh parsley||2 Tablespoon|
|Hot pepper sauce||6 Dash (Or To Taste)|
|Firm white bread slice||6 , toasted and each cut on diagonal in half|
1. In 3-quart saucepan, melt butter over medium heat. Add shallots, paprika, salt, and celery salt, if using. Cook, stirring, 3 minutes. Increase heat to high; add wine; boil until liquid has evaporated, about 3 minutes.
2. Reduce heat to medium; stir in half-and-half, tomato paste, and Worcestershire. Heat to boiling; add oysters with their liquid, 1 tablespoon parsley, and hot pepper sauce. Cook just until edges of oysters begin to curl, 3 to 4 minutes.
3. To serve, place the toast slices in 6 shallow soup bowls, top with oyster mixture and sprinkle with remaining 1 tablespoon parsley.