Oysters Kilpatrick Recipe • So Flavorful! | Club Foody

 

My brother Daniel 👨‍🦱 and I have never been picky eaters because our parents didn’t allow us to be. What was on the table was what we ate… simple as that! Of course, there were some foods we were not crazy about, but through smart parenting, they knew we were developing our taste buds.
 
Seafood 🦞 was a treat for us and when our father was coming back home with a bag from the fishery supermarket, we got excited! We knew that night dinner would be fantastic and a real delicacy. To this day, we still react the same when it comes to this protein group.
 
Oysters are among them and we’ve been eating these mollusks since childhood. My father’s specialty was to fry them. Then, he served them with homemade tartar sauce and homemade French fries 🍟 – now you know why I enjoy making most dishes at home.
 
Later on, I tried other ways to enjoy these little gems. Either they were raw along with green Tabasco, horseradish and lemon wedges 🍋, in drinks like Bloody Roman or Oyster Shooter, as well as an appetizer such as Oysters Rockefeller or Bienville.
 
Having a cooking website requires a lot of work but there are many benefits. About 4 years ago, one of my followers from Australia (I do have a lot of them from that part of the world 🌏) sent me a popular classic recipe from that country… Oysters Kilpatrick!
 
Oysters, you said?
Naturally, I couldn’t resist trying it and it was a delight! As I schedule 📆 many recipes ahead of time, I wanted to find the perfect slot for it and what better way to showcase this Aussie recipe just before Australia Day next Monday, January 26th, which is a National public holiday!
 
This Oysters Kilpatrick recipe is super quick to make 👩‍🍳👨‍🍳. After shucking them and placing them in a small saucepan along with their liquor, it takes less than 10 minutes before they’re ready to eat. What takes time is “shucking” them, and if you’re not sure how to do it, here’s the link on how… How to Shuck Oysters
 
The bottom shells are kept while the top ones are discarded. After rinsing them under cold water 💦, they’re placed on a baking sheet that is covered with coarse salt. It’s important to make sure they’re sitting nicely in it so they don’t move.
 
After that, the mollusks 🦪 are simmered gently for just 3 minutes…
As much as I love eating them raw, which I haven’t for over 12 years, it’s so important to cook them these days, even if it’s for only a couple of minutes. It helps eliminate harmful bacteria 🧫 and viruses due to water pollution and rising ocean temperatures.
 
From here, they’re drained, placed in the bottom shells and topped with the sauce that consists of ketchup, Worcestershire sauce, salt 🧂 and pepper plus hot sauce of your choice. I use Tabasco® but Frank’s RedHot® is another great option.
 
Cooked bacon pieces 🥓 are placed on top of the sauce and then, the oysters are broiled for just 3 minutes or until everything is warmed through – don’t overcook them! I like to sprinkle on some finely chopped chives and serve them with a few lemon wedges…
 
Incredibly delicious plus quick and easy to make, these Oysters Kilpatrick are an amazing appetizer to make! With a tasty sauce spooned over giving a little zip, these smoky little gems are so tasty! It’s another amazing oyster recipe to add to your folder 📁…
Bon Appétit! 🍽
 
Check out these other incredible seafood recipes… 😀
– Shrimp & Vegetable Tempura
– Lobster Newberg
– Clams Casino
– Mussels in Curry Sauce
– Crab Louie Salad
– Prawn Saganaki
– Moules Marinière
– Garlic & White Wine Steamed Clams
– Bouillabaisse à la Marseillaise
and for even more seafood recipes 🦀🦞, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/oysters-kilpatrick/  😉

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