Oysters baltimore

Yield: 4 servings

Measure Ingredient
4 slices Bacon
1½ pint Oysters, undrained
3 tablespoons Chili sauce
1 tablespoon Worcestershire sauce
6 tablespoons Heavy whipping cream
½ teaspoon Tarragon
2 tablespoons Lemon juice
1 teaspoon Salt
¼ teaspoon Pepper
4 slices Hot buttered toast, quartered

Cook bacon in frying pan until crisp. Drain on paper towels, then crumble and set aside. Pur off all but 1 tb bacon fat from pan. Add oysters with their liquid. Cook over medium heat until most pan juices have been absorbed. In bowl, combine remaining ingredients; add to oysters. Simmer for 3-5 minutes. Serve over hot, buttered toast, garnished with crumbled bacon.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94

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