• Prep Time
    0 Mins
  • Cook Time
    0 Mins
  • Total Time
    0 Mins
  • The base number of servings for this recipe is 24
    OK

    Devil Oysters (Diablo Oysters)

    These grilled oysters have a fiery kick deserving of their diablo name. Austin-based Chef James Holmes created this dish to give classic grilled oysters a Latin twist. 

    Chef James Holmes is the owner of Olivia, named one of the "Top 10 Best New Restaurants in America" by Bon Appétit magazine, and its southern sister Lucy's Fried Chicken.


    Ingredients
    6
    tablespoons
    unsalted butter
    1
    shallot
    2
    habanero peppers
    2
    habanero peppers, minced
    2
    fresh jalapenos
    2
    dozen
    oysters on the half shell
    1/2
    cup
    white vinegar
    1/2
    packet
    lardons
    *
    salt for seasoning
    *
    grated parmesan cheese for seasoning
    Directions
    Steep the two fresh habanero peppers in white vinegar for a couple of hours. Set aside.
    Sautée the shallots.
    Whip together the sautéed shallots, unsalted butter and minced habanero peppers.
    Shuck and clean a dozen oysters, being careful to reserve the juice in the shell.
    Put a teaspoon of compound butter (let soften before using) on top of each oyster. (Note: The compound butter can be made ahead of time and refrigerated for up to three days.)
    Place the oysters on the half shell on the hottest part of the grill.
    Grill oysters until bubbly and remove from heat. The oyster is done when it begins to curl away from the shell (about a minute).
    Sprinkle habanero vinegar over the oysters, top with fresh jalapeno, lardons, and season with grated parmesan cheese and salt.
    Serve.

    The base number of servings for this recipe is 24
    OK

    Write a Review