Taco oysters
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Rock salt | ||
| 36 | Raw oysters on the half | |
| Shell | ||
| 15 | ounces | Can of tomato sauce |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Sugar |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| ½ | teaspoon | Tabasco |
| 18 | Slices of bacon, cut into | |
| 4 pieces, partially fried | ||
| 1 | cup | Finely grated, extra old |
| Cheddar cheese | ||
Directions
At the bottom of a shallow ovenproof dish, sprinkle some rock salt.
Place the oyster halves on top of the salt, in the dish. In a medium bowl, combine the tomato sauce, lemon juice, sugar, salt, pepper and tabasco sauce. Place an equal amount of this mixture over each of the oysters. Put 2 pieces of the partially fried bacon on top of the sauce on each oyster. Sprinkle the grated cheese over top. Cook this dish in a preheated 450F oven for about 8 minutes, or until they are done.
Source: Adapted by Deborah Kuhnen from '100 Mexican Dishes', edited by Grace Teed Kent.