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Thibodaux Shooters

Submitted by: Mary on 08/17/2003
2809 views
2.71 avg rating
171 votes
 
 
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Ingredients

2 C Olive oil (not extra virgin)
1/2 C Balsamic vinegar
4 T Splenda
1 t Salt
1 t Black pepper
1 t Cayenne pepper
1/2 t Dried basil

1/2 t Dried thyme
1/2 t Dried oregano
2 T sun dried tomatoes, minced (not packed in oil)

2 Dozen large, freshly shucked oysters in their own liquor

Directions

Shuck the oysters, reserving the shells.



Mix the all ingredients except the oysters and let it sit. The longer it sits, the better it gets.



Saute oysters over medium heat in four batches in about 1/2 cup of the marinade for each batch. Saute until the oysters just start to curl. DO NOT OVERCOOK!



Place each oyster back in a shell. Drizzle a little bit of the hot marinade from the pan onto each oyster.



Keep warm until all batches are done.




Servings

6

Calories

3

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve 4 oysters per person, on the half shell, on a bed of romaine lettuce.
 
 
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