| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | cn | (12 oz.) oysters; fresh or frozen |
| Pepper | ||
| Paprika | ||
| 1/2 | ts | Salt |
| 2 | ts | Parsley; chopped |
| 10 | sl | Bacon; cut in thirds |
INSTRUCTIONS
While looking through the December issue of "Louisiana Country," the publication for the rural electric cooperatives in that state, I noticed these oyster recipes that sound worth trying, particularly the Angels on Horseback (if you like spicy stuff, see my note after recipe). Thaw oysters if frozen. Drain oysters. Sprinkle with parsley and seasonings. Place one oyster on each piece of bacon. Wrap bacon around oysters; secure with toothpick. Place on broiler pan. Broil about 4 inches from heat source 8 to 10 min. or until bacon is crisp. Turn carefully. Broil 4 to 5 min. longer or until bacon is crisp. Makes about 30. MY NOTE: This sounds similar to something a friend makes called Oysters Diablo. He wraps the bacon around the oyster (sometimes he uses shrimp for (duh) Shrimp Diablo!) and a strip of jalapeno and bastes during the broiling process with Worcestershire. Posted to EAT-L Digest by Cheryl Zinsmeyer <[email protected]> on Dec 1, 1997
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