Emeril's
Ancho-BBQ Oysters
- 1/2 cup
sugar
- 1/4 cup
cider vinegar
- 2 Tbsp
tomato paste
- 1 Tbsp
sesame oil
- 1 Tbsp
molasses
- 1 Tbsp
soy sauce
- 2 tsp chili
peppers packed in adobo
sauce
- 20
oysters in their shells
Combine
the sugar, vinegar, tomato paste,
sesame oil, molasses, soy sauce,
and chili peppers in a small
saucepan and bring mixture to a
boil. Reduce heat to
medium-low and simmer until the
texture becomes syrup-like and
dime-sized bubbles form. Blend
with electric mixer on high speed
until smooth.
Preheat the grill. Using an
oyster knife, shuck and drain the
oysters, keeping them on the half
shell, reserving the other half
of the shells. Top each oyster
with 1 heaping teaspoon of the
sauce and replace the top shell.
Grill until the edges of the
oysters begin to curl, approx 4
mins. Remove from grill and
serve immediately.
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