Oyster Stew I

1 c coconut milk
1 c chicken or vegetable broth
1 pt Shucked oysters (do not drain)
2 tb bacon grease
1/4 ts Salt
1/4 ts Celery salt
1 pn Pepper
1 pn Paprika

HEAT 4 SOUP BOWLS. Heat the milk and broth in a large heavy saucepan over moderately high heat. Drain the oyster liquor into a separate saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor into a third saucepan, add the oysters and bacon grease, and heat, uncovered, over moderate heat, swirling the oysters around 3 to 4 minutes until their edges just begin to ruffle. Add the oysters at once to the hot milk mixture, mix in the hot oyster liquor, salt, celery salt, pepper and paprika. Ladle into the heated bowls and serve piping hot. Yield: 4 servings

Posted by BeckiBLu@aol.com to rec.food.recipes on Oct 26, 1995.
Adapted by Patti Vincent