Oyster Shooters
Oyster Shooters
This recipe is from Uglesich's Restaurant in New Orleans
INGREDIENTS:
2 cups olive oil
1/2 cup balsamic vinegar
4 tbsp Steen's cane syrup
1 tsp each - salt, pepper, and cayenne pepper
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
2 tbsp sun-dried tomatoes dried, minced (not packed in oil)
2 dozen freshly shucked oysters in their own liquid
Oyster shells
DIRECTIONS:
Mix first 8 ingredients and let marinade. The longer it sits, the better!
Saute oysters over medium heat in four batches using 1/2 cup marinade for each batch, just until the oysters start to curl
Place each oyster in a shell and drizzle a bit of hot marinade onto each oyster
Keep warm until all batches are done
Serves 4 oysters per person Yields 6 servings
Oyster Shooters
This recipe is from Uglesich's Restaurant in New Orleans
INGREDIENTS:
2 cups olive oil
1/2 cup balsamic vinegar
4 tbsp Steen's cane syrup
1 tsp each - salt, pepper, and cayenne pepper
1/2 tsp basil
1/2 tsp thyme
1/2 tsp oregano
2 tbsp sun-dried tomatoes dried, minced (not packed in oil)
2 dozen freshly shucked oysters in their own liquid
Oyster shells
DIRECTIONS:
Mix first 8 ingredients and let marinade. The longer it sits, the better!
Saute oysters over medium heat in four batches using 1/2 cup marinade for each batch, just until the oysters start to curl
Place each oyster in a shell and drizzle a bit of hot marinade onto each oyster
Keep warm until all batches are done
Serves 4 oysters per person Yields 6 servings
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