Creole Oysters
For 46 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 62 calories, 1g of protein, and 6g of fat each. It is a good option if you're following a gluten free, primal, and pescatarian diet. A mixture of cardoons, heavy cream, gumbo file, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours.
Instructions
Peel and clean the cardoons. Set aside in cold water to cover with the lemon juice.
In a heavy saucepan, reduce the cream by half over moderate heat. While the cream reduces, cook the cardoons in salted boiling water until tender.
Strain the oyster liquor into the reduced cream and reduce the mixture by one-third to about 2 cups.
Add the cayenne. Poach the oysters in the cream for 3 minutes.
Off the heat, stir in the file gumbo powder or add a pinch to each serving at the table.
Drain the cardoons thoroughly and arrange them on a heated deep platter.
Pour the oysters and cream over the cardoons.
Serve in heated soup plates.
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