Oyster hot shots

Yield: 4 Servings

Measure 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)

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, .

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