Oysters Randall


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Oysters Randall
Recipe by: Randy Pollak
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Appetizer
Cuisine Creole / Cajun
Appetizers Seafood
Prep Time 40 minutes
Cook Time 10 minutes
Servings
12
Ingredients
Course Appetizer
Cuisine Creole / Cajun
Appetizers Seafood
Prep Time 40 minutes
Cook Time 10 minutes
Servings
12
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 1. Shell shrimp, then add shells to the white wine and simmer in a small covered saucepan for about 30 minutes. Strain and reduce liquid to about 1/4 cup. Add spinach to reduced liquid, cover and cook until tender. Allow to cool. In a small saute pan cook bacon until crisp. Remove bacon bits and drippings from pan. Melt butter, then add shallots and garlic and cook until translucent. Add shrimp and spices; continue to cook until shrimp are opaque. Drain spinach well, reserving liquid. Add spinach liquid, heavy cream and hazelnut liqour to shrimp mixture and continue to cook until liqiud is thickened and reduced by half. Allow to cool. 2. Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters). Top each oyster with about 2-3 tablespoons of the stuffing. Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top.
Recipe Notes

Per Serving (excluding unknown items): 243 Calories; 18g Fat (68.2% calories from fat); 15g Protein; 4g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 457mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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