|
3 tablespoons butter ¼ cup Worcestershire sauce
1 cup thin sliced Florida onion 2 teaspoons seasoned salt
½ cup thin sliced Florida celery 1 tablespoon soy sauce
1 12-ounce container Florida oysters, 1 teaspoon lemon juice
drained reserve liquid 1 teaspoon ground black pepper
2 teaspoons chopped Florida garlic 2 teaspoons cornstarch
Heat skillet on medium-high; add butter, onions and celery. Sauté until onions are translucent and beginning to turn brown. Add oysters, garlic and remaining ingredients except cornstarch; mix well. While mixture is cooking dissolve cornstarch in oyster liquid; add slowly to skillet, stirring until thickened. Serve in 8-ounce gratin dish or over cous-cous, pasta or rice.
Yield: 2 servings
|