Oysters Suzette (Emeril Lagasse)

Prep Time: 15 Minutes

Cook Time: 8 Minutes

Ready In: 23 Minutes

Servings: 1

Ingredients:

12 shucked oysters, leaving in their shell

1 cup diced bacon

1/2 cup chopped onions

2 tablespoons minced shallots

1 tablespoons minced garlic

1/4 cup small diced green peppers

1 tablespoon hot sauce

1 cup bread crumbs

essence, recipe follows

1/2 cup grated parmesan reggiano

1 cup prepared hollandaise sauce, warm

2 tablespoons chopped chives

rock salt, for the platter

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions:

1. Preheat the oven to 400 F. In a hot saute pan, render the bacon until crisp, about 2 to 3 minutes. Add the onions, shallots, garlic, and peppers. Saute for 2 to 3 minutes. Remove the mixture from the heat and allow to cool. In a mixing bowl, combine the bacon mixture, Crystal sauce, bread crumbs and cheese together. Season with Essence. Place 2 tablespoons of the bread crumb mixture on top of each oyster. Bake for 6 to 8 minutes or until golden brown. Remove from the oven. Place the oysters on a platter with the rock salt. Drizzle each oyster with the Hollandaise sauce. Garnish with chives.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup

By RecipeOfHealth.com