Aurora Catering's

Oysters PRS
Yield 12,- 3 Oyster Appetizers, 36 Hors d’oeuvres

Ingredients
36 OYSTER SHELLS (Deep bowl shells)
1 CUP ITALIAN SEASONED BREAD CRUMBS
36 - 50 FRESHLY SHUCKED OYSTERS
1 BUNCH SHALLOTS (Chopped)
LOT CAYENNE BASED LOUISIANA HOT SAUCE
LOT LEMON PEPPER SEASONING
1 CUP LEMON BUTTER SAUCE
1/2 LB CHEDDAR CHEESE (Grated)
1/2 CUP GRATED ROMANO CHEESE
1/2 LB BACON (Sliced & cut into 1 &1/2" long strips)

Method
It is the intent of this recipe to use the shell as the cooking utensil, therefore the shell should hold liquid. Select only the oyster shells that have a deep well and will naturally sit up right. Next use a wire brush and hose to thoroughly clean the outside and inside of the shells of any dirt and sand.
Preheat a BBQ pit (your choice: charcoal or natural gas), however the pit will require a lid to hold in the heat and smoke.

Tightly arrange the oysters on a large sheet pan (close placement of the shells will stop them from rolling about when the pan is moved). In each shell sprinkle a teaspoon of bread crumbs, next place an oyster in each shell. (If the oyster is small or if the shell is exceptionally large add an extra oyster). Continue to divide and add to the shells the remaining ingredients. The bacon should be the last ingredient on the stack.

Place the shells on the BBQ grill and cover. Cooking time should be about 10 minutes depending on the heat of the fire. Oysters should be bubbling with the cheese melted and browned on the edges of the shell.

Alternate Method
There are several variations to this recipe. The first and probably the best is to cook the oysters by broiling them. This method will crisp the bacon and also brown the cheese. However you do loose a smoky flavor that the BBQ grill provides.
The second method is to substitute the cheddar cheese with Monterey Jack or provolone. The different cheeses give the oysters a unique color and taste.

Plate Presentation
Use a 6 inch salad plate filled with rock salt. Use tongs to lift the shells and place the oyster shells onto the rock salt. This will give the shells a better base to lay flat and retain all of the oyster juices.

Chef's Notes:
This recipe is from my good friend Mr. Bobby Tucker, owner of PRS Paints. Every year he has a Christmas party for his company and half of Belle Chasse shows up because this is the featured dish.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.