You are here

Oyster Stew With Vegetables

Mexican.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Seafood

Rate It

Your rating: None
4.15588
Average: 4.2 (17 votes)