230 Less Calories
94mg Less Cholesterol
Bobby’s Oyster Stew
1 (16-ounce) container oysters
1 tablespoon olive oil
1 large leek, cleaned and thinly sliced
4 scallions, thinly sliced
3 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
1 1/2 cups fat-free milk
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup reduced-fat half-and-half
8 multi-grain crackers (optional)
Drain the oysters in a colander over a bowl, reserving the liquid. Coarsely chop the oysters; set aside.
Heat the oil in a large nonstick saucepan over medium heat. Add the leek, and scallions and cook, stirring occasionally, until soft, 4 – 5 minutes. Stir in the flour and cook, stirring constantly with a wooden spoon, 1 minute.
Add the broth and milk; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the stew begins to thicken, about 8 minutes.
Stir in the oysters, the reserved liquid, parsley, salt, and pepper. Cook, just until the oysters begin to curl, 2 – 3 minutes. Stir in the half-and-half; heat through. Serve with the crackers, if using.
Prep Time: 10 minutes
Cook Time: 20minutes
Yield: 8 servings (1 1/3 cups per serving)
Per Serving: 109 Cal; 8 g Protein; 4 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 10 g Carb; 0 g Fiber; 3 g Sugar; 146 mg Calcium; 5 mg Iron; 517 mg Sodium; 35 mg Cholesterol
Original Recipe courtesy Paula Deen
Lightened Up recipe courtesy Bobby Deen and the Paula Deen test kitchen
Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine’s Most Eligible Bachelors in 2007.
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