- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 1 dozen oysters
Ingredients
Garlic Butter:
2 cups liquid margarine
1/2 cup minced garlic
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
2 tablespoons ground white pepper
2 tablespoons Italian seasoning
1 tablespoon ground black pepper
Slessinger Sauce:
1/2 pound cooked chopped spinach
1 quart heavy cream
1/2 pound chopped cooked bacon
1 cup grated Parmesan
1/2 cup Provel cheese (use provolone if not available)
1/2 pound chopped boiled shrimp
1 dozen raw shucked oysters (in half shell)
Directions
- For the garlic butter: Whisk together the margarine, garlic, garlic powder, onion powder, white pepper, Italian seasoning and black pepper in a large mixing bowl until smooth.
- For the Slessinger sauce: Add spinach, cream and half of the cooked bacon to a 6-quart pot and bring to a boil. Boil for 1 minute, then fold in Parmesan and Provel and bring back to a boil for 1 minute, stirring constantly. Simmer for 5 minutes, then add shrimp to warm.
- Preheat a grill for cooking at medium heat.
- Put oysters on the grill and ladle about 2 ounces garlic butter over each oyster (see Cook's Note). Cook until oysters are brown around the edges, about 5 minutes. Continue to cook until oysters are cooked through, then remove from grill and set on a plate. Ladle Slessinger sauce over oysters and garnish with remaining bacon.
Cook’s Note
There may be some rising flames from the grill when you ladle the garlic butter over the oysters, so be careful. For added deliciousness, get some French bread or a baguette for dipping in the sauce!
