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Recipe: Barbecued Oysters
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Serving Size : 4
2 tablespoons vegetable oil
1 small onion -- peeled and chopped
2 cloves garlic -- crushed, peeled
1 tablespoon fresh ginger -- peeled, coarsely chopped
2 tablespoons fresh lemon juice
1 1/2 cups ketchup
1 teaspoon dry mustard
16 oysters -- scrubbed and shucked
8 tablespoons melted butter
For the sauce; heat 2 tablespoons vegetable oil in a small saucepan
over medium heat. Add 1 small onion, peeled and chopped; 2 crushed,
peeled cloves garlic; and 1 tablespoon peeled, coarsely chopped fresh
ginger, and cook 3 minutes. Stir 2 tablespoons fresh lemon juice, 11/2
cups ketchup, and 1 teaspoon dry mustard into onion mixture. Lower
heat, and simmer 1 hour. Cool and strain sauce. (Makes 11/2 cups and
keeps for 2 weeks refrigerated.)
Preheat grill. Scrub and shuck 16 oysters, leaving them in the
half-shell. Place shells oyster-side up on grill and top each with 1/2
teaspoon melted butter and 1/2 teaspoon barbecue sauce. Cook until
opaque, about 3 minutes.
2 tablespoons vegetable oil
1 small onion -- peeled and chopped
2 cloves garlic -- crushed, peeled
1 tablespoon fresh ginger -- peeled, coarsely chopped
2 tablespoons fresh lemon juice
1 1/2 cups ketchup
1 teaspoon dry mustard
16 oysters -- scrubbed and shucked
8 tablespoons melted butter
For the sauce; heat 2 tablespoons vegetable oil in a small saucepan
over medium heat. Add 1 small onion, peeled and chopped; 2 crushed,
peeled cloves garlic; and 1 tablespoon peeled, coarsely chopped fresh
ginger, and cook 3 minutes. Stir 2 tablespoons fresh lemon juice, 11/2
cups ketchup, and 1 teaspoon dry mustard into onion mixture. Lower
heat, and simmer 1 hour. Cool and strain sauce. (Makes 11/2 cups and
keeps for 2 weeks refrigerated.)
Preheat grill. Scrub and shuck 16 oysters, leaving them in the
half-shell. Place shells oyster-side up on grill and top each with 1/2
teaspoon melted butter and 1/2 teaspoon barbecue sauce. Cook until
opaque, about 3 minutes.
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