Category:
Appetizers, Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of David Alan, The Tipsy Texan and Chef Todd Duplechan, TRIO

For 2 Person(s)

1 pounds bacon, diced
1/2 cups minced ginger
1/2 cups minced shallot
4 garlic cloves, minced
4 cups diced tomatoes
1 pounds Gulf shrimp, peeled and minced
Salt and pepper
24 Gulf oysters (source local oysters and shrimp from San Miguel Seafood)

Baked Oysters Directions

Fry bacon until fat renders out. Add the ginger, shallot and garlic and sauté lightly until translucent. Add tomatoes and shrimp. Simmer for 10 minutes.

Season with salt and pepper, then cool completely.

Shuck the oysters and place 1 tablespoon of the shrimp mixture on top of each one.

Broil at 350° for 10 minutes. Serve warm.