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While oysters cook, they can release a good deal of water -- and that can rip the sauce apart. The solution: Use more bread crumbs than look or feel right. This can be either an appetizer or a side dish.

Adapted from Tom Fitzmorris, a restaurant critic and radio talk-show host and the author of "New Orleans Food," which was published by Stewart, Tabori & Chang after this article appeared.

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Ingredients

measuring cup

Servings: 8-12 

  • 1 stick (4 ounces) unsalted butter
  • 1 pound small shrimp (50 count), shelled and coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 large red bell pepper, seeded, cored and coarsely chopped
  • 8 ounces small, white mushrooms, coarsely chopped
  • 1/4 cup dry sherry
  • 4 strips lean bacon, fried crisp then crumbled
  • 2 scallions, white and light-green parts, finely sliced
  • 4 dozen large Eastern Oysters (Crassostrea virginica), well drained, 1 cup water reserved (or as much as you can get, plus enough water to make a cup)
  • 1/2 cup flour
  • 2/3 cup 2-percent or whole milk, warmed
  • 2 large egg yolks, lightly beaten
  • 2/3 cup (3 ounces) finely shredded mozzarella cheese
  • 1 teaspoon Creole seasoning
  • 1 cup fresh breadcrumbs
  • 1/4 cup grated parmesan cheese

Directions

  • Step 1

    Preheat the oven to 450 degrees.

  • Step 2

    In a medium skillet over medium heat, add 1 tablespoon of the butter and heat until it bubbles. Add the chopped shrimp and cook just until it turns pink. Remove and set aside.

  • Step 3

    Using the same pan on medium heat, add 2 tablespoons of the butter and heat until it bubbles. Add the celery, bell pepper and mushrooms, cooking until they are tender, 6 to 8 minutes. Add the sherry and bring to a boil for about 1 minute. Add the cooked shrimp, bacon and scallions. Cook for another minute, then add the oyster water. Bring to a boil and cook for about 2 minutes. The sauce should be wet but not sloshy. Remove from the heat.

  • Step 4

    In a medium saucepan over medium-low heat, melt the remaining butter. Add the flour and stir to make a roux. At the first hints of browning, remove the pan from the heat and whisk in the warm milk to form a bechamel sauce (it will have the texture of thick mashed potatoes). Add about one-third of the bechamel sauce to the egg yolks, stirring quickly to combine it before the eggs have a chance to set, then add the rest of the sauce and stir. Add the mozzarella cheese to the sauce and stir. Add the bechamel to the pan with the shrimp mixture and stir to combine.

  • Step 5

    In a small bowl, add the Creole seasoning, the bread crumbs and the Parmesan cheese. Blend two-thirds of this mixture into the sauce.

  • Step 6

    Place the oysters in a large, shallow baking dish or individual ramekins, leaving just a little space between them. Top with the Bienville sauce, then the remaining bread crumb mixture. Bake until bubbly and the top is browned, 15 to 20 minutes. Serve immediately.

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    Nutritional Facts

    Per serving (based on 12)

    • Calories

      282

    • Fat

      15 g

    • Saturated Fat

      7 g

    • Carbohydrates

      13 g

    • Sodium

      278 mg

    • Cholesterol

      170 mg

    • Protein

      22 g

    • Fiber

      1 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Tom Fitzmorris, a restaurant critic and radio talk-show host and the author of "New Orleans Food," which was published by Stewart, Tabori & Chang after this article appeared.

    Tested by Stephanie Witt Sedgwick.

    Published November 19, 2005

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