Oysters Bienville with Shrimp

In a gorgeous cream sauce with shrimp, this decadent recipe is absolutely amazing! VIDEO https://youtu.be/fBqA1KTGoyk

• Ready In: 35 mins
• Yields: 1 dozen

Ingredients

• 1  dozen  oyster, shucked, drained and bottom shells reserved
• 1⁄4 cup  oyster liquor
• 1  cup coarse sea salt (or as needed)
• 1⁄4 cup panko breadcrumbs
• 1⁄2 cup parmesan cheese, grated
• 2  slices bacon, finely chopped
• 1⁄2 cup shallot, finely chopped
• 2  tablespoons  red peppers, finely chopped
• 2  tablespoons green peppers, finely chopped
• 1⁄3 cup button mushroom, washed and finely chopped
• 2  large garlic cloves, pressed
• 1⁄8 teaspoon  creole seasoning
• 1  tablespoon butter
• 1 1⁄2 tablespoons unbleached all-purpose flour
• 1⁄2 cup half-and-half
• 1⁄4 cup dry white wine (substitute low-sodium chicken broth)
• 1⁄4 lb shrimp or 1⁄4 lb  prawns, peeled, deveined and chopped into small pieces
• 1⁄2 tablespoon lemon juice
• 2  tablespoons green onions, chopped (green parts only)
• 1  tablespoon parsley, chopped
• 1  large  egg yolk, lightly beaten
• 1  teaspoon mild paprika (or as needed)

Directions

1. After shucking the oysters, put them in a bowl and reserve its liquor in another bowl. Discard the flat top shells and keep the bottom shells as food vessels.
2. Preheat oven to 425ºF and spread coarse sea salt on a large baking sheet; set aside.
3. In a bowl, combine breadcrumbs and Parmesan cheese; stir and set aside.
4. In a cold skillet, add bacon pieces and turn the heat to medium-high. Fry until almost done, about 4 minutes.
5. Add shallots, peppers and mushrooms. Reduce heat to medium and sauté for 3 minutes.
6. Add garlic and sauté for only 1 minute. Stir in Creole Seasoning.
7. Add butter and when melted, add flour; cook for 2 minutes stirring constantly.
8. Stir in half-and-half, wine and reserved oyster liquor. Cook until the mixture thickens or until the sauce coats the back of a spoon, about 4 minutes.
9. Add shrimp, lemon juice, green onions and parsley. Stir well for 1 minute and remove from the heat.
10. Add egg yolk to sauce and stir vigorously until nicely blended; set aside.
11. To assemble, place an oyster in each reserved shell matching the size for each. Spoon the sauce equally among the 12 oysters.
12. Place them onto prepared baking sheet and press the shells down in the salt to secure them.
13. Generously sprinkle breadcrumb cheese mixture on top. Dust lightly with paprika.
14. Transfer to the preheated oven and bake for 10 minutes rotating the pan halfway through.
15. When the top is light brown and the oysters start curling around the edges, remove from the heat and serve immediately.