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.
