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Oyster Stew

Provided by:

Pennee Murphree, former Arizona cotton, wheat and alfalfa farmer

Ingredients:

1/2 cup butter
1 cup celery, minced
2 tbsp shallots, minced
1 quart half n half cream
24 ounces fresh shucked oysters, undrained
to taste salt and pepper
1 pinch cayenne pepper

Directions:

Melt the butter in a large skillet over medium heat. Cook celery and shallots until shallots are tender. Pour half n half into a large pot over medium high heat. Mix in melted butter, celery and shallots. 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 until the oysters curl at the ends. When they curl, the stew is finished cooking.

Where You Can Buy Ingredients:

Farm Name	Owner Name	Address	Details
Blue Sky Organic Farms	David Vose	4762 N 189th Avenue, Litchfield Park, AZ, 85340	View
The Simple Farm	Michael and Lylah Ledner	9080 East Cactus Road, Scottsdale, AZ, 85260	View