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* To make Franks Famous Creole Seasoning, see http://tastykitchen.com/recipes/recipes/sidedishes/franke28099s-famous-creole-seasoning/
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Note: Prepare sauce at least 2 hours in advance, let cool, then refrigerate.
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1.
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In a black cast iron skillet, melt the butter and cook over low heat.
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2.
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Thoroughly mix the topping (Romano cheese, bread crumbs, paprika) and set aside.
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3.
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Add green onions, parsley and garlic.
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Saute for 7 to 10 minutes, or until quite soft but not browned.
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Gradually stir in the flour.
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Mix until smooth.
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4.
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Slowly add the cream, egg yolks, sherry and Franks Famous Creole Seasoning; blend thoroughly and cook over low heat until mixture begins to thicken.
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5.
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Stir in mushrooms and cook for 2 minutes.
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Add the shrimp and continue to cook for 3 to 4 minutes, until sauce is quite thick.
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6.
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Spoon the sauce into a shallow dish to a depth of 1 1/2 to 2 inches.
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Let cool to room temperature, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
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7.
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Preheat the oven to 500 degrees F. 8.
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Poach oysters in a dry white wine until the edges just begin to curl, about 1 to 2 minutes.
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Drain and set aside.
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9.
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Place a drained oyster on each oyster shell and set them six to a pan on a bed of rock salt.
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10.
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Cover each oyster with a patty of sauce and sprinkle one teaspoon of the thoroughly mixed topping evenly over each sauced oyster.
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11.
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Bake at 500 degrees F for 15 minutes, until the sauce bubbles and becomes lightly browned.
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12.
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Allow to cool 3 to 6 minutes before serving.
