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
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
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.