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Skipper’s Oysters
Melt two sticks butter in skillet
Roll approximately one quart fresh raw oysters in flour, salt and pepper.
Saute oysters in butter, turning once until slightly brown and crispy. Do not overcook.
Remove oysters from skillet, leaving drippings in skillet.
Continuing at low to medium heat:
Stir 1 Cup Madeira wine into skillet drippings.
Add 1 Tablespoon A-1 Steak Sauce and 1 Tablespoon Worcestershire Sauce, stir well.
Add 1 cup heavy cream and stir until slightly thickened.
Place oysters back in sauce and heat.
Serve two or three oysters on a small plate with a generous drizzle of sauce.
Garnish with chopped chives or thinly sliced green onions.
This recipe is contributed by Judge Skipper Koetter of Victoria, TX. We hope you enjoy your oysters prepared this way... we thought they were delicious.
Roll approximately one quart fresh raw oysters in flour, salt and pepper.
Saute oysters in butter, turning once until slightly brown and crispy. Do not overcook.
Remove oysters from skillet, leaving drippings in skillet.
Continuing at low to medium heat:
Stir 1 Cup Madeira wine into skillet drippings.
Add 1 Tablespoon A-1 Steak Sauce and 1 Tablespoon Worcestershire Sauce, stir well.
Add 1 cup heavy cream and stir until slightly thickened.
Place oysters back in sauce and heat.
Serve two or three oysters on a small plate with a generous drizzle of sauce.
Garnish with chopped chives or thinly sliced green onions.
This recipe is contributed by Judge Skipper Koetter of Victoria, TX. We hope you enjoy your oysters prepared this way... we thought they were delicious.