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Oyster Stew With Vegetables

Mexican.Chef's picture
  Shucked oysters 1 Pint
  Onion 1 Large, chopped
  Green bell pepper 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 8 Ounce, cut up (1 Can)
  Potatoes 2 , peeled and chopped
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Capers 2 Tablespoon
  Salt 1 Teaspoon
  Dried marjoram 1⁄4 Teaspoon, crushed
  Ground cinnamon 1⁄8 Teaspoon
  Cayenne 1 Dash
  Vinegar 2 Teaspoon

Drain oysters, reserving liquid.
Cut up any large oysters, if desired; set aside.
In saucepan cook chopped onion, green pepper, and garlic in butter or margarine till tender.
Stir in oyster liquid and undrained tomatoes; add potatoes, olives, capers, salt, marjoram, cinnamon, and cayenne.
Bring to boiling.
Reduce heat and simmer, covered, 10 to 15 minutes or till potatoes are nearly tender, stirring occasionally.
Stir in oysters and vinegar.
Simmer about 5 minutes longer or till oysters are done.
Season to taste with additional salt and cayenne.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1315 Calories from Fat 429

% Daily Value*

Total Fat 48 g74.4%

Saturated Fat 18.3 g91.5%

Trans Fat 0 g

Cholesterol 304.5 mg101.5%

Sodium 4910.9 mg204.6%

Total Carbohydrates 163 g54.3%

Dietary Fiber 22 g88%

Sugars 20.1 g

Protein 64 g127.5%

Vitamin A 88.7% Vitamin C 475.5%

Calcium 40.6% Iron 183.2%

*Based on a 2000 Calorie diet

Oyster Stew With Vegetables Recipe