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Oysters Bienville Casserole

Yield 4 (3/4-cup) servings

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

Nutrition Information

  • calories 292
  • fat 6.4 g
  • satfat 1.8 g
  • protein 26.4 g
  • carbohydrate 30.9 g
  • cholesterol 144 mg
  • iron 9.4 mg
  • sodium 890 mg
  • caloriesfromfat 20 %
  • fiber 1.2 g
  • calcium 223 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection