Recipe courtesy of Randy Pollak
Show: Emeril Live
Total:
1 hr 45 min
Active:
25 min
Yield:
10 to 12 appetizer servings
Level:
Intermediate

Ingredients

Directions

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 liqueur to shrimp mixture and continue to cook until liquid is thickened and reduced by 1/2. Allow to cool.

Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters). Top each oyster with about 2 to 3 tablespoons of the stuffing. Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top.

Cook's Note

Also makes an excellent stuffing for fish!

IDEAS YOU'LL LOVE

Oysters Rockefeller

Pan Fried Oysters

Recipe courtesy of Wally Tamura

Randall's Ordinary Scallops

Recipe courtesy of Anna Kelly

Oysters

Recipe courtesy of Graham Quayle

Oysters Rockefeller

Recipe courtesy of Amy Lizzio

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking