Creamed Oysters in Puff Pastry Shells
6 puff pastry shells
1/4 cup butter
1/4 cup flour
1/4 cup minced red bell pepper
2 cups half-and-half
1 pint fresh shucked oysters, liquid reserved
1/4 cup chopped parsley
Dash of Louisiana hot sauce
Salt, white pepper and garlic powder
Bake puff pastry shells according to package instructions. In a large sauté pan, melt butter over medium-high heat. Add flour and whisk to create a white roux; do not cook long enough for roux to brown. Add bell pepper, half-and-half and reserved oyster liquid. Cook over medium-high heat, whisking occasionally, until the consistency of a heavy cream. Add oysters and parsley; cook just until oysters are plump. Remove oysters with slotted spoon and divide amongst pastry shells. Season sauce to taste using hot sauce, salt, pepper and granulated garlic. Continue to reduce until consistency is stew-like. Spoon onto oysters in pastry shells and serve hot. Makes 6 servings.
Per serving: 545 calories (64 percent from fat), 39 g fat (15.8 g saturated, 14.8 g monounsaturated), 109 mg cholesterol, 15.8 g protein, 33 g carbohydrates, 1 g fiber, 404 mg sodium.