Oyster Soup

If you can get your hands on some fresh oysters, do yourself a favor and make this magnificent oyster soup! Earthy in flavor, this cream-based soup has won high marks in this family; and has been added to our annual Thanksgiving menu. #addicting

Ingredients:

- 4 cups heavy cream

- 1 pint oysters and oyster liquor, separated

- 1 Tbs unsalted butter

- 1/2 cup finely chopped celery

- 1/4 tsp. salt

- 1/2 cup finely chopped onion

- 1 tsp. celery seed

- 1/2 tsp. hot pepper sauce

- 1/2 Tbs lemon juice

- 1/2 cup chopped mushrooms, optional

- fresh parsley or chives, chopped

In a medium to large saucepan, bring heavy cream and oyster liquor to a simmer over medium-high heat. Remove from heat.

Meanwhile, in a large skillet, heat butter over medium heat. Add celery and salt and sweat for 3 to 4 minutes. Add onion and continue cooking for about 4 minutes. Add celery seed, hot pepper sauce, and oysters. Cook until oyster edges start to curl, approximately 1 to 2 minutes. Transfer oysters to a blender and add enough cream to cover. Puree until smooth. Add the blended oysters to the cream mixture along with the mushrooms, if desired, and heat through. 

Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"So far, you've survived 100% of your worst days." - Anonymous

Spaghetti Squash Shrimp Scampi

The title itself is a mouthful to say but that's nothing compared to the mouthwatering taste you'll get from this shrimp scampi. Shrimp sautéed with garlic in butter, white wine, and tossed with red pepper flakes and parsley. You can just taste it already!

Ingredients:

- 2 lb spaghetti squash

- 1/4 cup grated parmesan cheese

- 2 Tbs butter

- 3 cloves garlic, minced

- 1/8 to 1/4 tsp. red pepper flakes, depending on your desired heat

- 1/3 cup dry white wine (you can also use chicken stock)

- 12 cherry tomatoes, halved

- 1 lb fresh shrimp, peeled and deveined

- 1/3 cup lemon juice

- 4 to 6 saffron threads (optional)

- 1/4 cup parsley, chopped, divided

Place squash on a microwaveable plate and place in the oven for 5 to 6 minutes. Remove and let cool slightly. Cut the ends off of the squash and cut in half lengthwise. Remove seeds and place squash back on the place, skin side up. Add 2 tablespoons of water to the plate and return it to the microwave for another 5 minutes. Remove, let cool slightly and gently scrape and separate the spaghetti squash strings with a fork. Place squash in a bowl, add parmesan cheese and combine. Cover and set aside.

In a large skillet over medium-high heat, add butter. Add garlic and red pepper flakes, and sauté 1 minute. Add the wine and tomatoes. Once the wine starts bubbling, add the shrimp. Cook the shrimp about 2 minutes on each side. Add the lemon juice and saffron (optional) and 2 tablespoons of the parsley. Spoon shrimp mixture over spaghetti squash and garnish with remaining parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Change nothing, and nothing changes." - Anonymous