| | Oyster Caribbean 4 shallots
4 tablespoons of butter
1 quart of oysters, drained
1 tablespoon of finely cut parsley
2 teaspoons of Worcestershire sauce
2 cups of medium cream sauce
6 cups of hot steamed rice |
|
Sauté washed, drained and sliced shallots in butter for 8 minutes. Brown the oysters in a lightly greased, very heavy skillet. Heat only until the edges begin to curl. Add to shallots. Sauté over low heat for 2 minutes. Add the parsley, Worcestershire, and sauce. Let it simmer for 5 minutes or until steaming hot. Serve at once on hot rice. Makes 6 servings
|
-