Chef Jason Huguet with Steamboat Warehouse

3 Oyster Dishes

Method:
Start by laying out the bacon and cutting each piece in half, making 8 total strips of bacon. Season the shrimp and oysters with your favorite all-purpose seasoning. Lay one shrimp across each strip of bacon. Next, place one oyster in the “saddle” of each shrimp. Wrap the bacon around the shrimp and oysters tightly, securing it with a toothpick.
To make the batter, break the eggs into a large mixing bowl and beat them thoroughly. Add the buttermilk to the eggs while whisking, then add the whole milk, just to thin it out a bit. If the mixture is too thick for you, you can always add more until desire thickness is achieved. Next add seasoning to the milk mixture, and the white flour. About ½ cup in each.
Dip each sidesaddle into the milk mixture, then toss in the flour until well coated. Drop each sidesaddle into 330 degree oil for about 3 to 4 minutes or until golden brown. Serve with homemade remoulade sauce for dipping.

Remoulade Sauce

  • 1 C chopped celery
  • 1 C chopped onion
  • 1 C sliced green onions
  • 5 T minced garlic
  • 1 gal. Mayo
  • 3 bottles Cajun Power (24 ounces)
  • 1.5 C yellow mustard
  • 4.5 C chili sauce
  • ¼ C lemon Juice
  • ¼ C Lee & Perrin’s Worcestershire sauce
  • Art’s Seafood Boil to taste

    • Method:
    Mince the celery, onion & green onions in food processor. Be careful not to mince too much which will make them too watery. Add this to the remaining ingredients and mix well. Cover & let stand in the refrigerator overnight for best flavor. Use as a salad dressing or for a dipping sauce for your favorite dish.