In a large saucepan over medium heat add olive oil and butter.
Add shrimp, red onion, garlic, and mushrooms. Cook for 3-4 minutes until shrimp are fully cooked. Stir in flour and cook for 2-3 minutes to form roux and cook out flour taste.
Add white wine and cook for 1-2 minutes. Add heavy cream, parsley, green onion, salt, and pepper. Simmer until it thickens then remove from heat and cool.
Portion mixture on top of each oyster in shell. Sprinkle with breadcrumbs and parmesan cheese on top of each oyster.
Place half of the rock salt on tray then top with oysters and bake in pre-heated 400-degree F oven for 10-12 minutes.
Spread remaining rock salt on serving palter then place cooked oysters and serve.
Ingredients
1/4 cup Roma® Italian breadcrumbs
5 tbsp Nature's Best Dairy® Butter, Unsalted
2 cups Nature's Best Dairy® Cream, Heavy
1/4 cup flour, all-purpose
1 tsp Roma Garlic, chopped
1/2 cup Peak Fresh Produce® Onion(s), Green, chopped
1/8 tsp Tabasco® Sauce
1 cup Peak Fresh Produce® Mushroom(s), white, chopped
1 tbsp Roma® Oil, Olive
2 dozen Empire’s Treasure® Oyster, (on half shell)
1/4 cup Peak Fresh Produce® Parsley, Fresh, chopped
1/8 tsp Magellan® Black Pepper, ground
1/4 cup Roma® Cheese Grated, Parmesan
3 cups salt, rock, for garnish
1/8 tsp Magellan® sea salt, to taste
3 cups Empire's Treasure® 40/50 shrimp, peeled, deveined, and chopped
