Barbecued Spiced Oysters on Creamy Succotash
The succotash for this dish can be used separately as a vegetable; the spice mix could be used with chicken or shrimp if oysters are not available.
- Creamy Succotash
- Shallots - 1 tablespoon, peeled and chopped
- Dry white wine - 1/2 cup
- Heavy (whipping) cream - 1/2 cup
- Butter - 1/2 cup (1 stick), at room temperature, cut into 8 pieces
- Green Bell Pepper - 1/2 cup, deribbed, seeded, and minced
- Butter - 1 tablespoon
- Fresh Lima Beans - 1/4 cup, cooked (alt. thawed frozen lima beans)
- Fresh Whole Corn Kernels - 1/4 cup (alt. thawed frozen whole kernels)
- Fresh Green Beans - 1/4 cup, cooked, cut into 1/2-inch lengths (alt. thawed frozen green beans)
- Salt and freshly ground black pepper to taste
- Seasoned Flour
- All-Purpose Flour - 1 cup
- Freshly ground black pepper - 1 tablespoon
- Salt - 1 tablespoon
- Cornstarch - 2 tablespoons
- Plump Oysters - 16, removed from shells, shells reserved
- Peanut oil for frying
- BBQ Spice Mix
- Paprika - 2 tablespoons
- Chili powder - 1 tablespoon
- Ground Cumin - 1 teaspoon
- Ground Coriander - 1 teaspoon
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Dry Mustard - 1/2 teaspoon
- Freshly ground black pepper - 1/2 teaspoon
- Curry powder - 1/2 teaspoon
- Cayenne Pepper - 1/2 teaspoon
To make the succotash: In a small saucepan combine the shallots and white wine and cook over medium-high heat until most of the liquid has evaporated. Add the cream, bring to a boil, and continue to cook until reduced by half. Remove the pan from the heat and gradually whisk in the butter, 1 piece at a time, until completely incorporated.
In a small saute pan, melt the butter and saute the bell pepper until softened, about 2 minutes.
Add the lima beans, corn kernels, green beans, and bell pepper to the pan, and return the pan to medium-high heat. Bring to a simmer, season to taste with salt and pepper, reduce heat, and simmer until the vegetables are warmed through. Keep warm over low heat.
To make the spice mix: Combine all ingredients in a small bowl.
To cook the oysters: In a shallow bowl, combine the flour, pepper, salt, and cornstarch. Dredge the oysters in the mixture, shaking off any excess. Pour enough oil in a heavy-bottomed saucepan set over high heat to rise 1/4-inch up the pan. When the oil is hot but not smoking (350 F on a fat thermometer), fry the oysters, turning, until lightly browned and crispy, about 1 minute per side. Do not crowd the oysters in the oil. Transfer to paper towels to drain. Sprinkle the fried oysters with the mixture.
To serve: Spoon a tablespoon of succotash into each of the reserved oyster shells. Top with a cooked oyster.