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

Friday, Jun 14, 2013  |  Updated 4:37 PM CDT
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Twenty at the Tower Recipe: Oysters on the Half Shell with Serrano Sauce

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. 

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