Susan Jones - artmajeur.com/susanejonesartTouring the Gulf Coast looking for gallery representation and collecting reference photos, my friend Christy and I took advantage of the opportunity to purchase and prepare fresh seafood. Yum!
Christy treated us to a quarter bushel of oysters (about 5 dozen!) and 8 shrimp.
A quick trip into the local market for other ingredients we needed... lemons, butter, garlic, horseradish, cocktail sauce, and crackers.
Build a fire and let the coals get hot, about 20 minutes. Then set the oysters on the grill to steam.
As they steam, many will pop open on their own. Never fear. The ones that don't open on their own will still open more easily at the muscle joint.
Melt 2 sticks of butter in a pot and add a quarter cup of minced garlic.
Toss in oysters as they are shucked from their shells. Boil in butter for a minute until oysters are cooked and heated through. You can add a dash of olive oil, too, if you fear burning the butter.
Now for the pièce de résistance...
Build your bite by taking a cracker and placing on it an oyster, dripping in butter and garlic. Squeeze onto it some fresh lemon juice and add some horseradish and cocktail sauce to taste.
HEAVEN ON A CRACKER!
