Intermediate Cooking Skill
Cook time: 45 minutes / Prep time: 10 minutes
Yield: 24 oysters
2-dozen Chincoteague oysters, raw on the half shell
4 large heirloom tomatoes or vine-ripened beefsteak tomatoes
2 oz. balsamic vinegar
2 small shallots, diced
1 bunch fresh oregano, stemmed and chopped
2 tbs. crushed red pepper flakes
1-2 oz. sriracha (depending how hot you want them)
4 oz. red wine vinegar
2 tbs. fresh garlic
4 oz. honey
1 tbs. parsley, chopped
1-2 cups shaved Parmigiano-Reggiano cheese, add more if you like them cheesy
Toss tomatoes in balsamic vinegar with kosher salt and pepper, roast for 12 minutes at 450 degrees. Add chopped oregano, shallots and red pepper. Purée ½ until smooth and purée the other ½ lightly, keeping some chunks of tomato intact. Add vinegar, sriracha and honey until combined. Place in sauce pot and simmer until reduced by 25-30%. Finish with parsley. To serve, place oysters on the grill or on a baking sheet in the oven at 450. Cook oysters until edges begin to curl, then top with sauce and cook until bubbly. Top with cheese and cook until melted. Garnish with parsley and oregano. Serve on a bed of sea salt for a restaurant quality presentation.
*Other uses for fra diavolo sauce include as a pasta sauce with shellfish or with cucumber vodka as a Bloody Mary.
WATERMAN'S SEAFOOD CO.
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