Smoked Oysters with Jalapeño Lemon Butter

This is a recipe from Chef Ryan Prewitt of Pêche Seafood Grill in New Orleans, Louisiana, who will be showcasing his talents during the Food Film Festival South Walton on April 8-10, 2016. Patrons will be noshing on the most delicious dishes from the regions top culinary talent, while watching the best in food films. Read about the event sponsored by The Local Palate, chefs, and get your tickets here. Follow along on social media during the festival by using the hashtag, #FFFSW.

Jalapeño Lemon Butter

½ pound butter

3-4 jalapeños, grilled, seeded, and chopped

1 shallot, minced

4 lemons, zest and juice

2 teaspoons sea salt

¼ cup parsley

Smoked Oysters

1 dozen oysters, shucked with as much liquid as possible in the shells and kept very cold

Wood chips

Jalapeño Lemon Butter

Dice the butter and allow it to soften to room temperature. Combine the butter with the jalapeño, shallot, minced lemon zest, lemon juice, sea salt, and parsley. Stir together with a fork or pulse in a food processor. Set aside at room temperature.

Photo by Rush Jagoe

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