Cajun Oysters
Submitted by Gymmie1111
Plump oysters simmered in spicy Tabasco cream and served in hollowed-out brioche rolls. Just 3 ingredients and 40 minutes for an elegant Cajun appetizer or brunch showpiece.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThree ingredients. That’s it. And yet this dish will make you look like you trained in New Orleans.
Drained oysters get a quick simmer until they plump up, then they rest while heavy cream and a generous hit of Tabasco reduce together into a lightly thickened, spicy sauce. The oysters go back in just long enough to warm through.
Serve them spooned into hollowed-out brioche rolls. The buttery, pillowy bread soaks up the fiery cream like a sponge.
Kitchen Tips
- Two minutes is all the oysters need for that first simmer. They should be plump and just barely set, not tough and shrunken.
- Use a slotted spoon to remove the oysters so any grit stays behind in the pan.
- Hollow out the brioche from the top, leaving the walls intact. You want a bread bowl, not a bread plate.
- This works as a show-stopping brunch dish or an appetizer course before a big dinner.
Ingredients
Directions
In a medium non-stick skillet simmer 1 pint of drained oysters for 2 minutes until they plump.
Remove them with a slotted spoon, and add 1 cup heavy cream, and 2 teaspoons or more tabasco sauce.
Simmer until the cream thickens lightly.
Return the oysters to the cream to warm through and serve in four hollowed out brioches.
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