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Grillin with the Guru – S8e16 Oysters

Posted by dylanguillory on September 30, 2020 in Watch Grillin With the Guru
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Oysters from the Boot

The very best of Louisiana in one dish, this decadent dish should use only the freshest seafood and locally made tasso.

Ingredients for topping:

  • ½ cup Pistachios (unsalted, chopped)
  • 2 tablespoons Olive oil
  • ½ lb. Tasso (diced)
  • 1 medium White onion (chopped)
  • 3-4 cloves Garlic (chopped)
  • 1 cup Dry white wine
  • ½ lb. Louisiana shrimp (70-90 count, chopped)
  • 2 cups Bread crumbs (dried, French bread)
  • Louisiana Love Seasoning Blends to taste
  • 18 Louisiana Gulf oysters

Method for topping:

Place pistachios in a heavy, dry skillet over medium high heat.

Toast stirring frequently until fragrant and lightly browned, remove, and reserve.

Add oil to a heavy pot over medium-high heat, when hot add onions and tasso.

Sauté until onions are clear, add garlic, and cook for 2 minutes more.

Deglaze with wine, allow to boil for a minute or two, add shrimp, Louisiana Love, and cook until shrimp are opaque.

Remove from heat and add bread crumbs a little at a time until mixture holds together, taste and adjust seasoning, then set aside to cool.

Top oysters with mixture and grill over high heat for 4-5 minutes.

Coat with basil cream sauce (recipe follows) and a soft fried egg.

Basil Cream Sauce

Ingredients:

2 cups Heavy whipping cream

2 cloves Garlic (chopped)

¼ cup Basil (fresh, chopped)

¼ cup Green onions (chopped)

1 tablespoon Corn starch (dissolved in 2 tablespoons cold water)

Louisiana Love Seasoning Blends to taste 

Method:

Place a small, heavy pot over medium-high heat and add cream.

Once boiling, reduce heat to medium, add garlic, Louisiana Love, and cook for 2-3 minutes.

Add corn starch mixture until desired consistency is reached.

Remove from heat and add basil and green onions.

Taste and adjust seasoning.

Stay hungry.

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Posted in Watch Grillin With the Guru | Tagged Bar be que, BBQ, Burgers, Cajun Grill, Chefs, Chicken, Cooking, Grill, Guillory’s Greatest, guru, Louisiana Love, Lump Charcoal, Percy Guidry, ribs, Steaks

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