Real Tasty Bacon Wrapped Oysters Recipes

OYSTERS 'N' BACON

Oysters 'n' Bacon image

A great hot appetizer to serve for company. Oysters wrapped in bacon, and baked in a garlicky sauce.

Provided by KETURA

Categories Meat and Poultry Recipes Pork Bacon Appetizers

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

8 ounces sliced bacon, cut in half
4 teaspoons white sugar
¼ cup dark soy sauce
2 cloves garlic, chopped
1 (8 ounce) can oysters, drained

Steps:

Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
Preheat the oven to 300 degrees F (150 degrees C).
In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 8.3 g, Cholesterol 51.4 mg, Fat 9.2 g, Fiber 0.2 g, Protein 12 g, SaturatedFat 2.9 g, Sodium 1397.9 mg, Sugar 4.4 g

FRIED BACON-WRAPPED OYSTERS

Fried Bacon-Wrapped Oysters image

Make and share this Fried Bacon-Wrapped Oysters recipe from Food.com.

Provided by L. Duch

Categories < 60 Mins

Time 33m

Yield 23 appetizer servings

Number Of Ingredients 6

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 pints fresh oysters (rinsed and drained)
23 slices bacon, cut in half
peanut oil (for frying)

Steps:

Combine first 3 ingredients in a shallow dish.
Dredge oysters in flour mixture.
Wrap each oyster with a bacon piece, and secure with a wooden pick.
Pour peanut oil to 1 inch deep in a cast iron skillet or dutch oven.
Heat to 350 degrees.
Fry oysters in batches 2 1/2 to 3 minutes or until bacon is cooked.
Drain on paper towels and serve immediatly.

REAL TASTY BACON WRAPPED OYSTERS

Real Tasty Bacon Wrapped Oysters image

These are a little messy to prepare, but they are very tasty. I sometimes cut the water chestnuts in half depending on how big they are.

Provided by newfie wanna be

Categories Pork

Time 50m

Yield 25-30 pieces, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3 (3 ounce) cans smoked oysters
1 lb bacon
1 (8 ounce) package cream cheese
2 (10 ounce) cans water chestnuts

Steps:

Cut cream cheese into 1/4 inch X 1/4 inch X 1 inch pieces.
Put one oyster, one water chestnut and one piece of cream cheese onto end of bacon strip and roll up. securing with toothpick.
Continue till oysters and chestnuts are gone.
Place onto foil covered baking sheet.
And bake at 350°F till bacon is cooked. Approx 25-30 minutes.
Transfer to serving dish.

Nutrition Facts : Calories 603.7, Fat 48.3, SaturatedFat 20, Cholesterol 109.2, Sodium 824.7, Carbohydrate 27.2, Fiber 2.8, Sugar 4.6, Protein 15.9

ROASTED OYSTERS WITH WARM BACON VINAIGRETTE

Roasted Oysters with Warm Bacon Vinaigrette image

To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups rock salt
12 medium oysters
3 slices bacon, finely diced
1/4 cup red onion, minced
1 teaspoon whole-grain mustard
1/3 cup red wine vinegar
1 bunch watercress, thick stems removed

Steps:

Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.

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