Oyster Shooters With Gail Uglesich Recipe

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0 votes | 693 views
Servings: 6


Cost per serving $1.63 view details


  1. Place extra virgin olive oil, balsamic vinegar, cane syrup, salt, pepper, cayenne pepper, dry basil, dry thyme, dry oregano, and sun-dry tomatoes in a large bowl; stir to combine. Set aside.
  2. Heat a large skillet over medium heat. Working in batches, add in about one-third of the marinade to the skillet. Add in 4 to 6 oysters to the skillet; cook till oysters begin to curl slightly at the edges and are just cooked through, 1 to 2 min. Remove oysters to reserved shell, and top with marinade. Repeat with remaining oysters.
  3. This recipe yields 4 to 6 servings as an appetizer.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 137g
Recipe makes 6 servings
Calories 684  
Calories from Fat 643 94%
Total Fat 72.75g 91%
Saturated Fat 10.15g 41%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 492mg 21%
Potassium 123mg 4%
Total Carbs 6.85g 2%
Dietary Fiber 0.3g 1%
Sugars 3.64g 2%
Protein 2.51g 4%
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