Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party or Brunch. Diabetic and

American

For the roux

1 cup Butter

1 1/2 cups Flour

For the Sauce

1/4 cup Butter (no substitutions)

1/2 cup Onions, minced

1 cup Green Onions, minced

1 cup Celery, minced

2 cups fresh Mushrooms, chopped

2 Garlic Cloves, peeled and minced

1 cup small Shrimp, cleaned and peeled

1 teaspoon Thyme, minced

1 Bay Leaf

1 teaspoon Parsley, minced

2-3 drops Angostura Bitters

2-3 drops Tabasco Sauce

Salt and Pepper

1/4 cup White Wine (Chardonnay or Pino Grigio are wonderful, but whatever you have on hand will do)

1 Tablespoon fresh Lemon Juice

1 cup Heavy Cream

1 1/2 cups Breadcrumbs

2 dozen Oysters (uncooked, on the half shell)

Rock Salt

Preheat the oven to 400°F. Make the roux by mixing the flour and butter together; cook slowly and stir constantly, taking care not to scorch until mixture is peanut butter colored. Melt the 1/4 cup butter in a saute pan; add onion, green onion, celery and mushrooms. Cook until onion becomes transparent, but not brown. Add the garlic and shrimp. Simmer for ten minutes; add seasonings, white wine, lemon juice and cream. Add the roux a bit at a time until the sauce thickens. Stir in the bread crumbs; set aside. Place rock salt in a large baking pan (or several smaller ones; nestle the oysters in the shell securely into the rock salt. Cover each oyster with the sauce and bake for ten minutes, or until the oysters heat through and the sauce browns slightly. Serve while hot.

Preparation time: 30 minutes

Cooking time: 40 minutes

Serves: 4

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