Southern Oyster Stew

 

After years of making this oyster stew for New Year's celebrations, it's become one of those decade recipes that defines our holiday traditions. The smoked paprika and fresh lemon give it this wonderful depth and brightness, while the oysters stay tender and briny. Combined with black-eyed pea fritters, it's the kind of meal that makes New Year's Day feel special. 

 

Ingredients 24 oz fresh oysters and juices ½ stick salted butter 1 stalk celery, minced or grated 2 whole shallots (not green onions) minced or finely grated 1 t pepper 1 t smoked paprika 3 T flour 2 cups whole milk ½ cup heavy cream 1 whole lemon, zest and juiced 1 heaping T fresh parsley, finely chopped S&P to taste Slap Ya Mama to taste  Oyster crackers or saltines to serve   Directions In a strainer over a bowl, drain oysters and reserve juices. Remove the muscle and cut in half. In a large saucepan with a lid, melt butter and add minced shallots and celery. Sauté over medium heat until tender. Add pepper, smoked paprika and flour and cook briefly. Add reserved oyster juices using a whisk to incorporate ingredients well. Add milk and cream and stir to combine.  Increase temperature to high and bring to a almost boil, stirring frequently. Add oysters. Cook and reduce heat to medium. Add lemon zest, juice and chopped parsley. Dust Slap Ya Mama over the top of the soup and stir.   Cover and cook 10 minutes on medium heat.  S&P to taste.