Oyster Shooters With Gail Uglesich Recipe
Servings: 6
Ingredients
- 2 c. extra virgin olive oil
- 1/2 c. balsamic vinegar
- 4 Tbsp. Steen's Louisiana Cane Syrup
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 tsp cayenne pepper
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 6 tsp sun-dry tomatoes very finely diced
- 18 x Louisiana shucked oysters - (to 24) depending on size
- Â Â Reserved oyster shells
Directions
- Place extra virgin olive oil, balsamic vinegar, cane syrup, salt, pepper, cayenne pepper, dry basil, dry thyme, dry oregano, and sun-dry tomatoes in a large bowl; stir to combine. Set aside.
- Heat a large skillet over medium heat. Working in batches, add in about one-third of the marinade to the skillet. Add in 4 to 6 oysters to the skillet; cook till oysters begin to curl slightly at the edges and are just cooked through, 1 to 2 min. Remove oysters to reserved shell, and top with marinade. Repeat with remaining oysters.
- This recipe yields 4 to 6 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 684 | |
| Calories from Fat 643 | 94% |
| Total Fat 72.75g | 91% |
| Saturated Fat 10.15g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 492mg | 21% |
| Potassium 123mg | 4% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.64g | 2% |
| Protein 2.51g | 4% |
