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Oyster Pan Roast

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Submitted by magnolia34

YIELD

1 serving

PREP

?

COOK

20 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML CLAM JUICE
or broth *
2 3E+1
TABLESPOONS ML BUTTER
¼ 1.3
TEASPOON ML PAPRIKA
1 1
PINCH PINCH CELERY SALT *
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
9 9
EACH EACH OYSTERS
shucked with liquor
1 ½ 23
TABLESPOONS ML CHILI SAUCE
½ 118
CUP ML CREAM
half and half
1 1
SLICE SLICE BREAD
toasted
1 1
PINCH PINCH PAPRIKA *

Directions

In top of double boiler, place clam broth, 1 tablespoon of the butter, ¼ teaspoon paprika, celery salt, and Worcestershire sauce then stir gently.

Add oysters and simmer just until their edges start to curl, about 1 minute.

Stir in chili sauce and cream and heat through.

Place a slice of toast in warm bowl, pour oyster pan roast over toast, and float remaining tablespoon of butter on top.

Sprinkle with a pinch of paprika.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 225 57% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 341mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 24g
Vitamin A 16% Vitamin C 18%
Calcium 5% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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