Pepper Sauce 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThese classic Oysters Kilpatrick are not only topped with bacon and Worcestershire, but thanks VeryVera they also have a Creole kick!
Ingredients
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12 Fresh Oysters, Shucked on the Half Shell
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Rock Salt
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1/3 Cup Ketchup
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1 Tablespoon Worcestershire Sauce
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1/2 Pound Thick Cut Bacon, Thinly Sliced Up Across The Grain
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Dash of Tony’s Pepper Sauce
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Juice of 1/4 Lemon
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Lime Wedges for Garnish
- Clear
Directions
- Shuck oysters.
- Place oysters on a thick bed of rock salt on a baking pan. The rock salt is to keep the oysters snug and upright on the baking sheet so all of the juices don’t fall out when you cook them.
- Mix together sliced bacon, Worcestershire sauce, ketchup, lemon juice and Tony’s Pepper Sauce.
- Add a splash of Worcestershire sauce to each oyster shell, then top with the bacon mixture.
- Broil on high on the upper middle baking rack for 10 minutes or until bacon is brown and crispy. (Broil a couple minutes longer if you like your oysters cooked more.)
- Serve with lime or lemon wedges. Enjoy!
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from our Cajun Country Cookbook
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This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
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