Grandma's Oyster Stew

Drain the oyster liquid into another container for later use. Check the oysters for any shells or sand. Chill the oysters and liquid separately. In a 3 to 4 quart saucepan, melt the butter over medium heat. Add the shallots and saute until they are soft and clear. Add the oysters and cook until the edges slightly curl. Stir in the garlic and a few pinches of salt and pepper. Cook for 30 seconds. Stir in the milk, cream, oyster liquid and paprika. Bring to a simmer and cook for 2 minutes at a gentle bubble. Serve the stew right away with oyster crackers.