sportsman fishing adventures limited



 




Pacific Oysters and Shrimp Flamenco

12 oz fresh Pacific Oysters
3 slices bacon, cut up
1 clove garlic
2 sliced medium size onions
1 cup chopped celery
1 cup slivered green pepper
1 bay leaf
2/3 teaspoon chili powder
1/4 teaspoon black pepper
1 lb can tomatoes
1 1/2 cups oyster water
1 tablespoon vinegar
1 teaspoon sugar
1 cup sliced ripe olives
1/2 lb cooked shrimp
Cooked rice for 6 to 8

Pre­cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice. (Serves 6-8).



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