Winners of the Oyster Cook-Off by year
Winning Recipe for the 2016 Cook-Off
Chef: Tammy Davis
Hometown: Chesapeake Beach, Maryland
Category: Soups and Stews
Title: Coconut Curry Oyster Soup
1 pint of oysters, liquor reserved
1 T. canola oil
4 stalks lemongrass
2 medium shallots
2 cloves garlic
2 T. chopped ginger
2 T. prepared red curry paste
3 T. Asian fish sauce (may substitute soy sauce)
6 limes, reserve zest of 3
4 cups chicken broth
2 (13.5 oz.) cans coconut milk
2 T. brown sugar
1 T. soy sauce
1 ½ t. sesame oil
12 oz. sliced mushrooms
4 green onions, chopped
Chopped basil and red chilies for garnish
Prepare broth: Finely chop lemongrass, using only the tender white inner portion of each stalk. Chop shallots and finely mince garlic and ginger and saute in the oil with the red curry paste.
Add chicken broth, reserved oyster liquor, fish sauce, lime juice, brown sugar and coconut milk and bring to a simmer.
While the broth is cooking, marinate drained oysters in 1 T. soy sauce and sesame oil and slice mushrooms into bite sized pieces.
After 10 minutes, add mushrooms to broth and allow them to cook for approximately 3-5 minutes so they are still firm. Add oysters and marinade and cook until the oyster edges begin to curl. Serve immediately with chopped green onion, basil, lime zest and chilies as garnish.