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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Barbecued Oysters 3 Ways Ingredients:
2 slices thick-cut bacon |
1/2 cup room-temperature unsalted butter |
3 tablespoons minced shallots |
2 teaspoons sweet smoked spanish paprika (pimentón dulce; find at gourmet grocery stores) or regular paprika |
1 teaspoon chopped fresh thyme leaves |
Directions:
1. In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.
2. In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
3. Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.
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