Now the incredibly good Land O Lakes fat free half and half cream makes this a wonderfully almost-sinless treat to be enjoyed more often. Best of all, it takes just minutes to prepare.
Drain a pint of shucked fresh oysters and save the liquid. Depending on their size, cut them in halves or thirds and set aside. In a large saucepan, saute 1/2 c each of celery and onion in 1/4 c. butter or butter substitute until tender, but not brown. Add the oysters and cook until the edges curl. Using a slotted spoon, remove the oysters and set aside.
Stir 1/3 c. flour, 1/2 tsp salt, 1/8 tsp pepper into the reserved oyster liquor. Add 1/2 tsp seasoned salt. Stir into the veg mixture, and then stir in 3 1/2 c light cream or fat free half and half. Cook and stir until thickened and bubbly, then cook, stirring, for 1 minute more. Stir in oysters and 2 dashes of hot sauce, heat through. Just before serving, add 2 TB dry sherry. Sprinkle with parsley. Serves 6.
