Oyster hot shots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter; room temp. |
| 16 | mediums | Fresh oysters; shucked, reserve shells |
| 1 | cup | Dry white wine |
| ½ | cup | Fresh lime juice |
| 1 | tablespoon | Minced garlic |
| 3 | tablespoons | Finely minced onion |
| ⅓ | cup | Whipping cream (up to) |
| 6 | Fresh Jalapeno chiles; cut crosswise in very thin slices; seeded | |
| 1 | teaspoon | Caribe (crushed N. New Mexico hot red chile) |
Directions
Preheat oven to 375. Using some of the butter, generously grease a 9-inch square baking pan. Place oysters in pan and set aside. In a medium, heavy saucepan, combine wine, lime juice, garlic and onion. When mixture just begins to bubble, reduce heat, simmer gently, uncovered, until mixture is reduced to about ¼ its original volume. Whisk in cream and remaining butter until butter is completely incorporated. Taste and adjust seasonings. Spoon sauce over oysters and bake about 6 minutes or until edges of oysters just begin to curl. Spoon each oyster into a half-shell then decorate with jalapeno slices and a sprinkle of cribe. Serve immediately, or keep hot in a warm oven or on a warming tray until ready to serve. Makes 16 appetizers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .