Ingredients
10 Tbsp. Salted Sweet Cream Butter
1 Cup Finely Chopped Mushrooms
1/2 Lb. Chopped Shrimp
1 Bunch Chopped Green Onions
1 Tbsp. Minced Fresh Parsley
5 Cloves Minced Garlic
Salt To Taste
Cayenne Pepper (Optional) 1/2 Cup Flour
White Pepper To Taste
1/2 Cup Heavy Cream
Juice From Oyster And Mushroom Sauce
1/2 Cup Sherry
Dozen Medium/Large Pre-shucked Oysters
Plain Bread Crumbs
Directions
- Preheat oven to 350° degrees.
- Melt 1 Tbsp. butter in saucepan over medium high heat.
- Add chopped mushrooms and saute’ until wilted.
- Add shrimp and cook until pink.
- Drain and reserve juice from pan. Set aside.
- Melt 1 Tbsp. butter in skillet over medium high heat.
- Add green onions, parsley, garlic, salt and pepper and sauté until transparent. Add to shrimp mixture.
- Melt remaining butter over medium high heat.
- Add flour and pepper to make white roux. Do not overcook.
- Add the heavy cream, mushroom juice and sherry. Cook over low heat until thick, stirring often.
- Add mushrooms and shrimp. Stir well. Mixture should be similar in thickness to pancake batter. Remove from heat. Cool.
- Place oysters in The Oyster Bed.
- Top each with a generous portion of Bienville mixture.
- Sprinkle with plain bread crumbs. Dot with melted butter.
- Bake 20 minutes at 350° degrees.
40 min. prep-time
Serves 6
20 min. cook time
