* Exported from MasterCook *

OYSTERS BIENVILLE

Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : 5-10G Low Carb Seafood Oysters


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dozen raw oysters -- raw on the half shel
pie pans 6 -- filled with rock sal
1/4 cup butter
1/2 cup onion -- finely minced
1/2 cup bell pepper -- finely minced
1 cup green onion -- finely minced
2 cl garlic -- minced
1 1/2 cups shrimp -- raw minced
1 cup fresh mushrooms -- minced
1/2 cup white wine
1 tbsp fresh lemon juice
2/3 cup grated cheddar cheese
1 clove
1/2 tsp peppercorns
2 cups sour cream
1/4 cup pork rinds crushed
Salt -- white pepper and
1 dash Tabasco sauce
1 dash bitters -- Angostura or similar

This sumptuous dish is served in many New Orleans restaurants. I've heard that it was invented over 75 years ago at Arnaud's Restaurant, but Antoine's Restaurant also claims to have invented it in the 1940s. It's named for the Sieur de Bienville, Jean Baptiste le Moyne, founder of the City of New Orleans. This is as close as I could convert it to LC Tony Blakemore

Preheat oven to 400°F-200°C . Melt the butter, then sauté the onions, bell pepper, green onions, mushrooms and garlic until soft; add the shrimp and cook for 1 minute until barely pink. Deglaze with the white wine and lemon juice, and bring to a boil. Add the Sour cream, clove, peppercorns, pork rinds, cheese and reduce to a simmer. Add salt, white pepper and Tabasco to taste. Add a dash of bitters, then simmer for 20 minutes, or until very thick.
Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt. Cover each oyster with the sauce, and bake for 10 minutes, until the oysters and sauce are very hot and the top of the sauce is browned. Serve at once. The rock salt helps stabilize the oyster shells as this dish cooks. It's there for support, not seasoning; make sure you don't get any on your oysters, or they'll be too salty.


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Per Serving (excluding unknown items): 475 Calories; 35g Fat (68.4% calories from fat); 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 193mg Cholesterol; 557mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4565 0 0 0

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