Oysters Kilpatrick
Smoky with a little zip, these tasty Oysters Kilpatrick are so delicious! It’s a quick and easy appetizer to serve…
Ingredients
SAUCE
- 3 tbsp. ketchup
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. hot sauce such as Tabasco or Frank's RedHot®
- 1/8 tsp. ground Himalayan pink salt
- 1/8 tsp. freshly ground mixed peppercorns
OYSTERS
- 12 oysters, shucked, liquor reserved and bottom shells rinsed tips & tricks
- 1 tbsp. butter
- 1 tsp. lemon zest
- coarse salt, as needed
- 2 large slices bacon, cooked and chopped into small pieces tips & tricks
- 1/2 tbsp. finely chopped chives, for garnish tips & tricks
- 4 large lemon wedges, for serving
Directions
SAUCE
- In a small bowl, combine ketchup, Worcestershire sauce, hot sauce, salt and pepper; whisk well and set aside.
OYSTERS
- Shuck the oysters and, with their liquor, put them in a small pot.
- Rinse the bottom shells under cold water to remove any sand or soil and place them upside down on paper towel to dry; set aside.
- To the small pot over medium-low heat, add butter and lemon zest to oysters.
- When bubbles appear around the edges, cover and cook for 3 minutes.
- Remove from the heat and drain oysters in a colander; set aside.
- Spread coarse pickling salt to cover the surface of a baking sheet, about ¼-inch thick.
- Place the rinsed bottom shells on the salt before placing one oyster per shell.
- Evenly divide the sauce among the oysters and top with bacon.
- Transfer to the oven under the broiler and bake 3 minutes or until everything is warmed through.
- Place oysters on a serving plate and sprinkle on fresh chives. Serve with lemon wedges.