Ingredients:
20 shucked oysters, strained and juices reserved
1 shallot diced
3 cups heavy cream
2 cups half and half
1 cup of sherry
1 cup of Chablis or any other dry white wine
2 tbsp. Worcestershire sauce
1 tbsp. of Cholula or favorite hot sauce
1 tbsp. paprika
Vegetable oil
Salt and white pepper
1. Coat large pan with veg oil and sweat shallots until translucent (about 1 min)
2. Add sherry and Chablis to shallots, bring to boil and reduce by half, or simmer for about 5 min.
3. In separate pot, slowly bring cream, half and half to boil then remove from heat. Wisk in paprika, Cholula, Worcestershire sauce into hot cream mixture. Combine Cream mixture with the wine and shallots; add oysters and juice then simmer on low for another 5 min.
4. Add sault and white pepper to taste.
5. Garnish with sprinkle of paprika and serve with crackers!
