Categories: Fish- Seafood

Ingredients

• 2/3 cup finely chopped mushrooms
• 1 tsp. ground white pepper
• 4 Tbsp. unsalted butter
• 1/2 cup brandy
• 1 1/2 tsp. finely minced garlic
• 1/2 tsp. cayenne
• 1 Tbsp. finely chopped shallots
• 1 tsp. salt
• 1/2 cup heavy cream
• 6 Tbsp. grated Romano cheese
• 1 Tbsp. flour
• 4 Tbsp. dry bread crumbs
• 1/2 lb. boiled shrimp, finely diced
• 1/4 cup finely minced parsley
• 2 dozen oysters on the half shell, drained
• 4 pans rock salt

Directions

1. In a large, heavy saucepan, saute the chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside.

2. In the same pan, melt the unsalted butter and render the garlic and shallots, stirring frequently until soft. Add the diced shrimp, then sprinkle in the flour. Stir, then add the reserved mushrooms. Deglaze pan with the brandy while stirring constantly.

3. Stir in he heavy cream and cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick.

4. Remove from heat, allow to cool, then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oyster, place the pans of rock salt in a preheated 500 degree oven.

5. Wash oyster shells well; pat dry. Put oysters on shells, place 6 in each pan of rock salt. Spoon 1 heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

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