Oysters en Brouchette
- Total:
- 1 hr 30 min
- Prep:
- 1 hr 10 min
- Cook:
- 20 min
- Yield:
- 8 to 12 appetizer servings
Ingredients
- 24 shucked oysters
- Essence, recipe follows
- 12 slices of bacon, cut in half and at room temperature
- 1 cup all-purpose four
- Vegetable oil, for frying
Remoulade:
- 2 eggs*
- 1 tablespoon minced garlic
- Juice from one fresh lemon
- 1 tablespoon chopped parsley
- 2 tablespoons chopped green onions
- 2 tablespoons chopped celery
- 1 cup olive oil
- 1 tablespoon Creole or whole-grain mustard
- 2 tablespoons ketchup
- Salt and pepper
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Preheat the oil. With paper towels, pat the oysters dry. Season the oysters with Essence and salt and pepper. Wrap each oyster with a piece of bacon. Using a toothpick, secure the bacon and oyster together. In a mixing bowl, season the flour with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper-lined plate. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with the Remoulade Sauce.
Remoulade:
Put the eggs, garlic, lemon juice, parsley, green onions, and celery in a food processor and puree for 15 seconds. Season with salt and pepper. With the processor running, pour the oil through the feed tube in a steady stream. Add the mustard and ketchup and pulse once or twice to blend. Season with salt and pepper. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
1 1/3 cups
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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