YIELD 2 servings
|Rock salt, for baking|
|2 strips||bacon, finely chopped|
|1/2 cup||chopped yellow onions|
|1/2 teaspoon||minced garlic|
|1 tablespoon||unsalted butter|
|1 1/2 tablespoons||all-purpose flour|
|1/2 cup||whole milk|
|1/4 cup||dry white wine|
|1/4 cup||finely chopped white button mushrooms|
|1/4 pound||medium-size shrimp, peeled, deveined and chopped|
|1/4 plus 2 tablespoons||finely grated Parmesan cheese|
|2 teaspoons||fresh lemon juice|
|2 tablespoons||chopped green onions (green parts only)|
|2 teaspoons||finely chopped parsley leaves|
|1 large||egg yolk, lightly beaten|
|1 dozen||freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking|
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices. Look for heritage pork or other antibiotic/hormone-free varieties.
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
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