RECIPE TITLE "Grilled Barbecued Oysters"
source: Cooking Light magazine AUGUST 1997
4 servings (serving size: 1 dozen oysters) -- easy
While steaks and burgers are typical cookout fare, oysters offer something unique for the backyard entertainer, nice little appetizers to start the evening off. The grilled oysters are served on the half-shell, drizzled with a squeeze of lemon juice and a homemade, garlicky hot sauce.
- 1/2 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 garlic cloves, minced
- 4 dozen oysters in the shell, scrubbed
- 1/4 cup chopped fresh flat-leaf parsley
- 8 lemon wedges
RECIPE METHOD Combine the first 7 ingredients in a small saucepan, and stir well. Prepare grill. Place saucepan containing barbecue sauce on grill rack. Place oysters on grill rack, and grill 5 minutes or until a few oysters begin to open. Remove oysters from heat. Carefully open oysters with an oyster knife, leaving on the half shell.
Sprinkle oysters with parsley, and drizzle with barbecue sauce. Serve with lemon wedges.
NUTRITION PER SERVING
CALORIES 155(37% from fat); FAT 6.4g (sat 1.1g,mono 2.8g,poly 1.2g); PROTEIN 9.6g; CHOLESTEROL 47mg; CALCIUM 200mg; SODIUM 576mg; FIBER 1.3g; IRON 7.7mg; CARBOHYDRATE 31.1g