Once home I was crazy-hungry, with no patience for cooking. None the less, I whined and yipped for a great meal! I looked at the opened jar of oysters and asparagus and Ah-ha; this is the Yappy Hour inspiration.
Yappy Hour Oyster Corn Grit Stew
Jar of shucked Oysters and juice: half or full pint.
Whole Milk: enough for 2 to 4 soup bowls full
Asparagus: cut into small pieces
Cheddar Cheese: shredded, ~ 1/2 cup
Corn Grits, Instant: ~ 1/4 cup
Vermuth: 1/4 cup ( this is the Yappy Hour ingredient )
Dillweed: a good shake
Cocktail Sauce with Horseradish: a whopping tablespoon
In a good size saucepan heat the milk and the asparagus until the vegetable is nearly cooked. Add in the Corn Grits and stir until thick. Add in the cheese, Dillweed, and Vermuth and stir until smooth. Turn down the heat to a simmer and add in the oysters with the juice. Heat only until the oysters are just cooked. The frills will stiffen a bit. Do not overcook. Stir in the cocktail sauce. Serve in heated bowls.
*I will never again make the traditional Oyster Stew: this version is that good!
Ta Da!
