Twenty at the Tower Recipe: Oysters on the Half Shell with Serrano Sauce

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    NEWSLETTERS

    TK
    Oysters on the Half Shell by Chef Jon Bonnell.

    Two dozen fresh oysters.
    Shuck each oyster and serve on a bed of crushed ice with Southwestern Serrano Sauce

    For the Sauce:

    Juice of 3 lemons
    Juice of 2 limes
    2 serrano peppers, (seeds optional)
    1 small roma tomato, seeds removed, finely diced
    1 small shallot, minced
    3/4 teaspoon Texas Red Dirt Rub Southwestern Blend
    1/2 teaspoon salt

    Combine all ingredients in a mixing bowl and allow to marinate for 23-30 minutes before serving.

    Other great sauce ideas for raw oysters

    Champagne Mignonete:

    2  teaspoons freshly ground black pepper
    1 Cup Champagne vinegar
    2 tablespoons minced shallots
    1 pinch salt

    Combine all ingredients in a mixing bowl and allow to marinate for 25-30 minutes before serving.

    Chipotle Cocktail Sauce:

    1 cup ketchup
    1 1/2 teaspoons prepared horseradish
    2-3 heavy shakes Worcestershire sauce
    Juice of 1 lemon
    1 teaspoon Dijon mustard
    1 chipotle pepper (from can of chipotles in adobo sauce)
    1 pinch smoked hot paprika

    Combine all ingredients and puree in a blender or food processor until smooth.  Strain and serve.

    I love to serve oysters on the halfshell, especially at parties.  It seems like the truest expression of the sea to open oysters just before eating them, like getting a little taste of the ocean in every bite.  The sauce possibilities are endless really, but these are a few of my favorites.  If I had to pick just one, the southwestern serrano really adds the right balance of citrus acidity with a little texture and just enough flavor and heat to compliment the oysters, not overpower them.