Ingredients

• 1/4 cup butter or margarine
• 3 tablespoon flour
• 1 clove garlic
• 1 tablespoon onion juice
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon celery seed
• 1 2-ounce can mushrooms
• 3/4 cup liquid
• 18 medium boiled shrimp
• 1½ pints medium oysters
• Parmesan cheese

Directions

To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.

Ingredients

• 1/2 pkg Frozen Chopped Spinach
• 6 Green Onions
• 2 Sticks Green Celery
• 1/3 Bunch Parsley
• 1/3 Head Lettuce
• 1/4 lb Softened Butter
• 3/4 cup Bread Crumbs
• 1 tbs Lea & Perrins Worcestershire Sauce
• 1 tsp Anchovy Paste
• 1 Dash Hot Sauce
• 1-1/2 tbs Absinthe Flavor Ed Liqueur
• 1/4 tsp Salt
• 3 Dozen Oysters
• 1/4 cup Grated Parmesan Cheese

Directions

Blend until smooth, spinach, onions, celery, parsley and lettuce in electric blender, or mince finely. Mix together softened butter and 1/4 cup of bread crumbs in a large mixing bowl. Add blended greens and stir to mix. Add remaining ingredients with the exception of oysters, cheese and remaining bread crumbs. Mix thoroughly. Drain oysters from shell. Place oysters back on half shells, set on pan of ice cream salt which has been heated for 20 minutes in 450F oven. Spread 2 tbs sauce over each oyster. Combine parmesan cheese and remaining bread crumbs and top each oyster with 1 tsp of the mixture. Bake in 450F oven for about 25 minutes or until lightly browned.

Yield: 6 Servings

Ingredients

• 24 In-The- Shell Oysters
• 4 tbs Chopped Scallions
• 4 tbs Chopped Parsley
• 4 tbs Chopped Celery
• 1/2 cup Butter
• 1/2 cup Parmesan Cheese
• 1/2 cup Bread Crumbs
• 2 tsp Sour Cream
• Dash Anise
• Rock Salt

Directions

Line two pie pans with one half inch of rock salt; sprinkle with water. Shuck oysters and arrange shells on the rock salt. Saute scallions, parsley and celery in 1/4 cup of butter until scallions are tender. Mix together sour cream, cheese remaining melted butter, bread crumbs and anise. Add to onion mixture. Spoon one tbs of mixture over each oyster. Bake 10 minutes in a 350F oven.

Ingredients

• 1/3 cups
• 1/2 cup butter
• 1/4 cup flour
• 1 cup oyster water — add more water to complete volume
• dash of cayenne
• 1 doz oysters
• 1 tablespoon parmesean cheese

Directions

In a 9 – inch skillet over medium heat, saute shallots in butter. Blend in flour and cook slowly 3 – 5 minutes more. Blend in oyster water and cayenne, continue cooking until sauce begins to thicken. Add oysters and heat through. remove from heat, put mixture into 8 ounce casseroles and sprinkle with Parmesean cheese. Pass under broiler about 2 minutes or until brown on top.
Serves 2

Ingredients

• 2 tablespoons vinegar
• 1 tablespoon Calumet baking powder
• 2 eggs
• 1 small can Carnation milk
• 1 pound fresh shrimp (26 to 30 to a pound)
• 1 cup flour
• Tony’s Creole Seasoning to taste **no substitute
• Lou Ana vegetable oil ( I use Crisco)

Directions

Remove head and shell from shrimp but leave fantail. Split shrimp down back
and remove vein.

Make a mixture of eggs, Carnation milk, baking powder and vinegar. Marinate
shrimp for at least 1 hour in this mixture. Remove, season lightly with Tony’s
Creole Seasoning. Dip in flour and fry in 380 degree oil, not over 10 minutes.
Makes 3 – 4 servings.

My momma has used this recipe for YEARS! It comes from one of the Tony Cacherie cookbooks. You can not find better fried shrimp anywhere! Oh this is sooooooo good!!
Also, they even taste great warmed up the next day. You can eat these one by one or you can make yourself a nice poboy. Take nice soft french bread put a little mayonaise, lettuce and ripe tomato on it along with the shrimp. Nothing better:)