|Oysters in shells||24|
|Rock salt||To Taste|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Egg yolks||3 , beaten|
|Cooked shelled shrimp||1⁄2 Pound, chopped|
|Chopped fresh mushrooms||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||2 Tablespoon|
Open oysters in shells (see photo, right).
With a knife, remove oysters from shells and drain well.
Place each oyster in the deep half of each shell.
Arrange on a bed of coarse rock salt in shallow pans. (Or, steady shells on pan lined with crumpled foil.)
In a saucepan cook green onions and garlic in butter or margarine about 5 minutes or till tender.
Stir in flour, salt, white pepper, and red pepper.
Add chicken broth and cream, stirring till well blended.
Cook and stir over medium heat till the mixture is thickened and bubbly.
Gradually stir about half of mixture into beaten yolks.
Return egg mixture to saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Stir in shrimp, mushrooms, and wine.
Remove from heat.
Spoon 2 tablespoons of the shrimp mixture over each oyster.
Combine Parmesan cheese, bread crumbs, and paprika.
Sprinkle over oysters.
Bake in a 400Â° oven for 15 to 20 minutes or till golden on top and oysters curl.