Grandpa's Oyster Stew

Stir butter and garlic in stockpot over medium heat until butter begins to brown.

Remove garlic and discard.

Stir shallots into browned butter.

Cook and stir until translucent, 5 to 7 minutes.

Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot.

Simmer until liquid is reduced by half, 3 to 5 minutes.

Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer.

Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes.

Remove from heat.

Stir in parsley; season with sea salt to taste.

Ladle into bowls and garnish with sweet paprika and oyster crackers.