Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter

Name: Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps chopped fresh tarragon leaves; 1 Tbsp heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Franks); 6 servings Hot sauce (recommended: Franks Red Hot); 0 teaspoons kosher salt; 18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster; 6 servings Tarragon leaves, for garnish; 1 stick unsalted butter, slightly softened

Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter might be a good recipe to expand your hor d'oeuvre recipe box. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 146 calories, 1g of protein, and 16g of fat each. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. A mixture of pepper, tarragon leaves, oysters, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 55 minutes. Users who liked this recipe also liked Fire and Ice Oysters with Horseradish Sauce, Grilled Oysters with Tarragon Butter, and Grilled Oysters with Spicy Tarragon Butter.

Instructions

Watch how to make this recipe.

Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.

Equipment you will use

Food Processor

Bowl

Heat a grill to high.

Equipment you will use

Grill

Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired.

Ingredients you will need

Hot Sauce

Tarragon

Oysters

Butter

Liquor

Equipment you will use

Grill

Garnish with tarragon leaves and serve.

Ingredients you will need

Tarragon

Equipment

Food Processor

Bowl

Grill

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

chopped fresh tarragon leaves 1Tbsp

heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Frank's)6servings

Hot sauce (recommended: Frank's Red Hot)0teaspoons

kosher salt 18

oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster 6servings

Tarragon leaves, for garnish 1stick

unsalted butter, slightly softened

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are my top picks for Oysters. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Pedroncelli Signature Selection Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Pedroncelli Signature Selection Chardonnay

Rich lemon, pear and honey notes in the bouquet lead to fresh flavors of apple, meyer lemon, and mango. The blend of the two Chardonnay lots adds both fruit forward qualities and toasted oak complexity. Highlighted by bright acidity, the wine finishes crisp with a long lingering finish.