Oysters Bienville Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) container standard oysters, undrained |
2 slices lower sodium bacon |
1 large shallot, minced |
1 cup sliced fresh mushrooms |
1/4 cup all-purpose flour |
1 1/2 cups fat-free milk, divided |
1/4 cup dry sherry |
1/2 pound small shrimp, peeled |
3/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
4 (1-ounce) slices white bread, toasted |
1 tablespoon chopped fresh chives |
Directions:
1. Drain oysters, reserving 1/4 cup liquid; set oysters and liquid aside.
2. Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
3. Add shallots and mushrooms to pan; cook, stirring constantly, over medium-high heat 3 minutes. Add reserved oyster liquid; cook 1 minute, stirring well. Reduce heat to medium.
4. Combine flour and 1/4 cup milk, stirring with a whisk until smooth; stir in remaining milk. Add milk mixture to mushroom mixture; bring to a simmer over medium heat. Cook 3 minutes or until mixture thickens, stirring frequently. Stir in sherry, oysters, shrimp, salt, and pepper; bring mixture to a simmer. Cook 2 minutes or until shrimp turn pink.
5. Cut toasted bread in half diagonally; place 2 toast points on each of 4 individual serving plates. Spoon mixture evenly over toast points. Sprinkle with crumbled bacon and chives.
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