Get Shucked! – Dress to Impress this Summer: Recipes to Celebrate Oysters on the Half Shell by Goods Matthew

Author:Goods, Matthew
Language: eng
Format: epub, pdf
Published: 2022-04-24T00:00:00+00:00

½ pound boiled shrimp (diced)

1 tbsp flour

½ cup brandy

½ cup heavy cream

4 tbsp dry breadcrumbs

6 tbsp Romano cheese (grated)

¼ cup fresh parsley (finely diced)

½ tsp cayenne pepper

1 tsp salt

1 tsp ground white pepper

4 pans rock salt

24 oysters (shucked, on the half shell)

Directions:

Warm vegetable oil in a small pan over moderately high heat. Add the mushrooms and sauté for 2 minutes. Take the mushrooms out of the pan and set them to one side.

Using the same pan, melt the butter. Add the shallots and garlic, sauté while stirring until soft.

Add the shrimp to the pan and sprinkle over the flour. Stir the mixture until well combined and return the mushrooms to the pan.

Pour the brandy into the pan to deglaze, stir continuously, and pour in the cream. Heat until smooth, stir in the breadcrumbs, grated cheese, parsley, cayenne pepper, salt, and white pepper.

Take the pan off the heat and allow it to cool. Transfer to the refrigerator

Half an hour before baking, preheat the main oven to 500 degrees F. Place the pans of rock salt in the oven to warm.

Arrange 6 shucked oysters on each pan of salt. Spoon 1 tablespoon of brandy sauce over each oyster.

Bake the oysters in the oven for 15-18 minutes until evenly browned.

Serve straight away.

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