Chesapeake Oysters Bienville with Shrimp & Mushrooms
Rated 5.0 stars by 1 users
Cuisine
Creole / American
Author:
3 Hands Oysters
Servings
6
Prep Time
35 minutes
Cook Time
15 minutes
Calories
340
Ingredients
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24 fresh Haven Gold oysters in the shell, scrubbed
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4 slices bacon, finely chopped
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2 tablespoons unsalted butter
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4 ounces cremini mushrooms, finely chopped
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1 small shallot, finely chopped
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2 cloves garlic, minced
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8 ounces peeled and deveined shrimp, finely chopped
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2 tablespoons all-purpose flour
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⅓ cup dry white wine
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½ cup heavy cream
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¼ cup reserved oyster liquor
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1 teaspoon Creole seasoning
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¼ teaspoon cayenne pepper, optional
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1 tablespoon fresh lemon juice
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2 tablespoons chopped fresh parsley
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2 tablespoons thinly sliced green onions
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½ cup panko breadcrumbs
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⅓ cup finely grated Parmesan cheese
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2 tablespoons unsalted butter, melted
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3 to 4 cups coarse rock salt
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Lemon wedges
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Hot sauce, optional
Directions
Preheat the oven to 425°F. Spread the rock salt in an even layer over a large rimmed baking sheet. The salt will keep the oyster shells steady during baking.
Carefully shuck the oysters, keeping each oyster in its deeply cupped bottom shell. Reserve approximately ¼ cup of the oyster liquor. Nestle the prepared oysters into the rock salt and refrigerate while making the topping.
Place the chopped bacon in a large skillet over medium heat. Cook until crisp, about 5 to 6 minutes. Transfer the bacon to a paper towel-lined plate, leaving approximately 1 tablespoon of bacon drippings in the skillet.
Add 2 tablespoons of butter to the skillet. Add the mushrooms and shallot and cook for 4 to 5 minutes, stirring occasionally, until softened and most of the mushroom moisture has evaporated. Add the garlic and cook for 30 seconds.
Stir in the chopped shrimp and cook for 1 to 2 minutes, just until the shrimp begin turning pink. They will finish cooking in the oven.
Sprinkle the flour over the shrimp mixture and stir continuously for 1 minute. Slowly pour in the white wine while stirring, followed by the heavy cream and reserved oyster liquor. Simmer for 2 to 3 minutes, stirring frequently, until the sauce becomes thick enough to coat the back of a spoon.
Remove the skillet from the heat. Stir in the cooked bacon, Creole seasoning, cayenne pepper, lemon juice, parsley, and green onions. Taste before adding any additional salt because the oysters, bacon, Parmesan, and Creole seasoning already contain salt.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and melted butter. Stir until the breadcrumbs are evenly moistened.
Spoon approximately 1 heaping tablespoon of the Bienville filling over each oyster. Sprinkle each one with the Parmesan breadcrumb mixture.
Bake for 8 to 10 minutes, until the filling is bubbling and the oysters are opaque and firm.
Turn the oven to broil and broil for 1 to 2 minutes, watching carefully, until the breadcrumb topping is golden brown.
Allow the oysters to rest for 2 minutes. Serve them warm with lemon wedges and hot sauce.
Recipe Note
Recipe Notes
Make-ahead option: The Bienville filling can be prepared up to one day ahead and refrigerated in a covered container. Reheat it gently before topping the oysters.
Using Island Seaductions: Island Seaduction Oysters will also work, but use slightly less filling on each oyster because they are generally smaller than Haven Golds.
Using shucked oysters: Divide 24 drained shucked oysters among six lightly buttered ramekins. Spoon the filling and breadcrumb mixture over them and bake for approximately 10 to 12 minutes.
Wine substitution: Replace the white wine with seafood stock or chicken stock and add an additional teaspoon of lemon juice.
Seasoning: Use a reduced-sodium Creole seasoning when possible. Taste the finished sauce before adding salt.
Serving suggestion: Four oysters per guest makes a generous appetizer. Serve with warm French bread to capture the creamy sauce.