Oysters Maxwell

Appetizers

Recipe courtesy of Juban's Restaurant

Serves 1

Ingredients: 
  • 6-12 freshly shucked Louisiana oysters
  • 6 slices of jalapeno
  • 2 slices of bacon, cooked and sliced in 1 inch strips
  • 6 oz cocktail sauce
  • 3 oz shredded mozzarella cheese

Cocktail sauce for the order of 6:

  • 4 oz. ketchup
  • 1 T. finely chopped celery
  • 1 ½ T. horseradish
  • ½ T. lemon juice
  • Dash Worcestershire sauce
     
  
Method: 

For one a half dozen oysters you will need 6 2 oz ramekins (ovenproof) or 6 extra clean oyster shells.

Place an oyster or two in the ramekin or oyster shell, followed by a piece of bacon, a slice of jalapeno. 
Top all with cocktail sauce to cover well. 
Place all the ramekins on a cookie sheet or pie pan/if using oyster shells place in all in a pan filled with rock salt in a hot oven (450-500 degrees).

Allow to cook until sauce starts to bubble, slide oysters to front of your oven and top each oyster with shredded cheese. 
Return to oven for cheese to melt.  Remove to plate or serve on bed of rock salt.  

The container will be hot.

Similar Recipes by course
Brigtsen's SOS Grilled Oysters Cajun Stuffed Oysters Phyllo Cups with Crabmeat Filling Spicy Fried Catfish Puffballs, Spicy Fried Catfish Puffballs Joe Patti's Hot Crab Dip Grilled Eggplant and Black Bean Party Dip
Bacon Jalapeno Deviled Eggs Grilled Shrimp with Peach Salsa Grilled Eggplant and Goat Cheese Spirals Chicken Salad Deviled Eggs Pickled Corn and Bacon Relish

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive