Florida’s Creamy Oyster Stew

In a strainer over a bowl, drain fresh oysters and reserve juices. In a large saucepan with a lid, add melted butter, minced shallots, and celery. Sauté over medium heat until tender. Add black pepper, smoked paprika, flour, and reserved oyster juices, using a whisk incorporate ingredients well. Add milk and cream and stir to combine.

Increase heat to high and bring temperature up to almost a boil, stirring frequently. Add fresh oysters (you may elect to halve them or leave them whole). Stir and reduce heat to medium. Add lemon zest and juice and fresh chopped parsley. Cover and cook 10 minutes on medium heat.

Salt and pepper to taste. Serve in a bowl, add oyster crackers, saltines or croutons. Enjoy!