Recipe by Chef Ian Fairweather of the Sandbar Restaurant.
Ingredients:
12 shucked oysters
1 oz canola oil
1 oz diced onion
1 oz tomato
1 oz green pepper
½ oz creole seasoning
½ oz A-1 sauce
½ oz shrimp stock
1 oz butter
½ oz garlic
½ oz scallions
Preparation:
In a hot pan add 1 oz canola oil, onion, tomato, green peppers, and garlic. Saute for 2 minutes then add creole seasoning, A-1 sauce, and shrimp stock. Bring to a simmer and add oysters and cook for 3 minutes. Place 6 oysters on 2 plates then add butter to sauce to thicken. Pour sauce over oysters and garnish with scallions.
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