Sunday, December 12, 2010

Shaws Crab House

After many years of eating just appetizers when I am out, I’ve come to the conclusion that I could live off the appetizers at Shaws Crab House in Chicago. The Clams Casino and Tuna Sashimi – you just can’t get any better. In all of the years I have eaten there, I don’t ever remember having an OK meal - it’s always been a “to die for” experience!
Here is a variation of the Clams Casino using oysters.

Bon Appetit!

Oysters Casino
Serves 6 to 8 as an appetizer, 2 to 4 as a main course
Photo by Martha Stewart

4 slices bacon, chopped

1/2 cup (1 stick) unsalted butter

1/2 cup minced shallots

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped celery

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

Large pinch of cayenne pepper

Rock salt

2 dozen small (3 to 4 inches long) Pacific oysters on the half shell

Minced fresh flat-leaf parsley, for garnish

Preheat oven to 400 degrees. In a small skillet, cook bacon until almost crisp. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Place the butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce, and cayenne pepper in a food processor; mix until well combined, about 20 seconds.

Spread 1/4 inch rock salt on a rimmed baking sheet and bake for 8 minutes.

Place oysters firmly in the hot rock salt. Place 1 tablespoon of the butter mixture on each oyster; top each with bacon. Bake oysters until bubbly, about 12 minutes. Do not overcook. Sprinkle with parsley and serve immediately.