Rec: Oyster Stew

1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 oz) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste


Melt the butter in a large skillet over MEDIUM heat, and
cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over MEDIUM HIGH
heat. Mix in the butter, celery, and shallot mixture. Stir
continuously. When the mixture is almost boiling, pour the
oysters and their liquid into the pot. Season with salt,
pepper, and cayenne pepper. Stir continuously until the
oysters curl at the ends. When the oysters curl the stew
is finished cooking; turn off the heat and serve.

Serves 4
Refrigerate remainder
Can be reheated in microwave