Appetizers​

​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Oysters Tammy

1 dozen fresh shucked oysters
1 cup spinach leaves
1 cup basil or Thai basil
2 Serrano chilies
1 tablespoon chopped garlic
1 tablespoon fish sauce
1 tablespoon lime juice
1/4 cup heavy cream
Kosher salt and black pepper to taste
Japanese bread crumbs "panko"
Canola oil to cook 

In a hot pan, sauté garlic and chili until caramelized. Deglaze with fish sauce and lime juice.  Add spinach and basil and cook until soft. Check for seasoning. Squeeze out excess water and while still hot, puree mixture in food processor and add cream. Top each oyster with the puree and sprinkle with bread crumbs.
In an oven set to broil, color oysters brown and serve immediately. 

Yield:  4 servings