Creole Grilled Oysters
Servings: 6 appetizer servings
4 tablespoons butter
4 large garlic cloves, minced
½ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne
1 pound (1 pint) shucked oysters, drained
Heat the butter in a small saucepan over medium heat. Add the garlic and sauté for a few minutes until the garlic is tender.
Add the ketchup, Worcestershire, lemon juice, pepper and cayenne, and cook stirring until the mixture comes to a simmer. Simmer for five minutes.
If using bamboo skewers, soak the skewers for 15 to 30 minutes. Thread the oysters onto the skewers, two to three per skewer. Brush with sauce.
Grill the oysters over hot coals, turning once, just until the edges curl. Serve with the remaining sauce for dipping.