In my Farmers’ Market post, I mentioned that Mom and I had fetched some fresh shrimp and oysters at the Bluffton Oyster Company on our way home. It sits right on the May River, and is perched next to the dock where the shrimping boats come and go. It’s got a terrifically briny smell, and just feels the way a Southern fish market should feel.
We steamed the shrimp. With my nightshade issue, I can’t use any of the spice blends that we used to use on shrimp. But that’s fine by me because these are so flavorful, I just dip them in a little melted grassfed butter with lemon and I am in heaven.
Mom and I have this thing we do with the oysters, though. We wrap them in really good bacon and bake them in the oven. The flavor is overwhelmingly delicious, and there are never enough of them to satisfy us.
So here’s what I do: I cut slices of bacon into 2-3 inch pieces with kitchen shears. Using toothpicks or wooden skewers (depending on what she has), I wrap a piece around an oyster, pierce them together, lay them on a cookie sheet with a rim, salt and pepper to taste, and then pop them in the oven at about 350 degrees F. They’re done when the oysters are nice and plump and the bacon looks cooked. (I’d love to give you exact specs on this, but really, it’s a look and feel kind of thing.)
These are best served hot out of the oven, standing around talking with people you love. Preferably straight from the cookie sheet you used to bake them on.
Here they are, right after they went into the oven. You will note a lack of “after” pictures. They didn’t last very long.
(To find more great ideas like this one, visit Nourishing Joy’s Thank Goodness It’s Monday here!)