Oysters Bienville
Ingredients:
3 or 4 dozen Choptank Sweets
6 tbsp unsalted butter
1 cup finely chopped yellow onion (about a half of a large onion)
4 or more whole scallions, trimmed and finely sliced
4 garlic cloves, minced
6 tbsp all-purpose flour
2 cup (1 lb medium 41-60) raw shrimp, peeled and deveined, then chopped
1 cup finely chopped white mushrooms or Portobello mushrooms, stems removed (about 8oz)
1/ 2 cup dry white wine
1/4 cup heavy cream
2 tbsp minced flat-leafed parsley
2 tbsp fresh strained lemon juice
A few dashes of Tabasco
Kosher salt, black pepper, and cayenne pepper, to taste
4 egg yolks, beaten
Instructions:
Shuck the oysters.
Leave the oysters on the half shell on a bed of ice or in the refrigerator while you make the topping.
Preheat oven to 400 F.
For the Sauce:
Melt the butter in a large skillet over medium heat. Add the onions and garlic, sauté until the onions turn slightly golden.
Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a little color but is not browned.
Add the white wine then the cream and cook for 2 minutes more.
Now stir in the shrimp, mushrooms, and salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink. They will cook more when the oysters go in the oven.
Add the lemon juice, parsley, green onions, and hot sauce. Season to taste with more salt and pepper if necessary, and with the cayenne. Remove the skillet from the heat.
When the sauce is somewhat cooled, stir in the egg yolks vigorously and rapidly so they do not set.
For the Oysters:
Top each Choptank Sweet with about 2 Tbsp of the prepared sauce. You may choose to place them in a pan that has a thin layer of rock salt in the bottom to stabilize the oysters, but it’s not necessary.
Bake for 10-12 Minutes in the 400º F oven, then turn on the broiler to slightly brown the tops (about 1-2 minutes more). The oysters are finished when the sauce is heated through, tops are lightly browned and the edges of the oysters start to curl. It takes longer than you might expect to cook the filling through, but it is important not to overcook the oysters.
Serve hot.
