Taco oysters

Yield: 6 Servings

Measure Ingredient
\N \N Rock salt
36 \N Raw oysters on the half
\N \N 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 \N Slices of bacon, cut into
\N \N 4 pieces, partially fried
1 cup Finely grated, extra old
\N \N Cheddar cheese

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.

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