Oysters & Shrimp Flamenco
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Updated: December 23, 2010
Oysters and Shrimp Flamenco
12 oz Oysters
3 Slices of bacon
1 clove gralic
2 onions
1 cup chopped celery
1 cup chopped green pepper
1 bay leaf
2/3 tsp chili powder
1/4 teaspoon
1 lb can tomatoes
1 1/2 cups oyster water
1 tbs vinegar
1 teaspoon sugar
1 cup sliced ripe olives
1/2 lb cooked shrimp
Cooked rice
Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice. (Serves 6-8).
12 oz Oysters
3 Slices of bacon
1 clove gralic
2 onions
1 cup chopped celery
1 cup chopped green pepper
1 bay leaf
2/3 tsp chili powder
1/4 teaspoon
1 lb can tomatoes
1 1/2 cups oyster water
1 tbs vinegar
1 teaspoon sugar
1 cup sliced ripe olives
1/2 lb cooked shrimp
Cooked rice
Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice. (Serves 6-8).
