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2 servings

3 tablespoons butter
1 cup thin sliced Florida onion
1/2 cup thin sliced Florida celery
1 12-ounce container Florida oysters, drained reserve liquid
2 teaspoons chopped Florida garlic
1/4 cup Worcestershire sauce
2 teaspoons seasoned salt
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons cornstarch

Heat skillet on medium-high; add butter, onions and celery.

Sauté until onions are translucent and beginning to turn brown.

Add oysters, garlic and remaining ingredients except cornstarch; mix well.

While mixture is cooking dissolve cornstarch in oyster liquid; add slowly to skillet, stirring until thickened.

Serve in 8-ounce gratin dish or over cous-cous, pasta or rice.

Nutritional Information: Calories: 330, Calories from fat: 190, Fat total: 21g, Saturated fat: 12g, Cholesterol: 125mg, Sodium: 3140mg, Total Carbohydrates: 24g, Dietary Fiber: 2g, Protein: 18g
Daily Values: Vitamin A: 30%, Vitamin C: 45%, Calcium: 20%, Iron: 70%

Florida Department of Agriculture and Consumer Services


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