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Recipe Categories: cowens26's HOME PAGEAPPETIZERS BEEF BEVERAGES BREAD Cajuin CASSEROLES CHINESE DESSERTS EGGS PASTA POLENTA POULTRY SAUCES SEAFOOD SOUPSandSTEWS VEGETABLES

OYSTER STEW OVER POTATO

Recipe Link: http://foodtv.com

List of Ingredients




1 tablespoon olive oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 cups fresh spinach (packed) cleaned, stemmed, and
chopped
Salt
Freshly ground black pepper
1 cup mashed potatoes
2 eggs
1 1/2 cups fine dry bread crumbs
1 cup flour
Essence (recipe follows)
2 tablespoons milk
1 cup vegetable oil
2 dozen large shucked oysters, with their liquor
2 tablespoons butter
1/2 cup chopped onions
3/4 cup heavy cream
2 tablespoons fresh lemon juice
2 tablespoons of Worcestershire
Dash of Crystal Hot Sauce
2 tablespoons chopped parsley
4 teaspoons grated Parmigiano-Reggiano cheese
1 cup fresh spinach leaves, cleaned and fried

Recipe



In a saute pan, over medium heat, add the oil. When
the oil is hot, add the shallots and garlic. Saute for 1
minute. Add the spinach. Season with salt and
pepper. Saute until wilted about 2 minutes. Remove
from the heat and cool completely. In a mixing bowl,
combine the potatoes, 1 egg and the spinach mixture.
Season with salt and pepper. Mix well. Stir in 1/2 cup
of the bread crumbs. Divide the mixture in fourths
and form into round cakes, about 1-inch thick. Season
the flour with Essence. Whisk the remaining egg and
milk, together. Season the remaining 1 cup bread
crumbs with Essence.

Dredge the cakes in the flour. Dip each cake in the
egg wash, letting the excess drip off. Dredge the
cakes in the bread crumbs, coating completely. In
another saute pan, heat the oil. When the oil is hot,
add the cakes and pan-fry until golden brown, about 2
to 3 minutes on each side. Remove from the oil and
drain on paper towels. Season with Essence. Set aside
and keep warm. Drain the oysters, reserving the
liquor. Set aside. In another saute pan, melt the
butter. Add the onions. Season with salt and pepper.
Saute for 2 minutes. Add the garlic and continue to
saute for 1 minute. Add the reserved oyster liquor,
cream, lemon juice, and Worcestershire sauce.
Season with the hot sauce, salt and pepper. Bring the
mixture to boil and then reduce the heat to medium
and simmer until the cream thickens, about 4
minutes. Season the oysters with salt and pepper. Stir
in the oysters and cook for about 2 minutes or until
the edges curl. Add the parsley and remove from the
heat. To serve, place a cake in the center of each
shallow bowl. Spoon the oysters and sauce around
each cake. Garnish with the cheese and fried spinach.

Emeril's ESSENCE Creole Seasoning (also referred to
as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup

Yield: 4 appetizer servings
Prep Time: 20 minutes
Cooking Time: 20 minutes