Courtesy Jim Richard, chef/owner, Stinky’s Fish Camp, Santa Rosa Beach, FL
Stinky’s Fish Camp, in beachfront South Walton County on the Florida panhandle, is a prime spot to enjoy “Gulf-to-table” cuisine, including Gulf oysters prepared nine different ways. These oysters are large, meaty and perfect for baking, but you can use any large variety for this recipe.
- 12 Gulf (or other large) oysters on the half shell
- 1 stick unsalted butter, room temperature
- 2 teaspoons fresh lemon juice
- 1 tablespoon prepared horseradish
- 1 teaspoon Tabasco sauce
- 1 teaspoon minced shallot
- 2 slices bacon, cooked and crumbled
- ¾ cup grated smoked Gruyère
- 2 tablespoons chopped parsley, for garnish
- 4 lemon wedges, for to garnish
Heat oven to 400˚F. Place oysters in a shallow baking dish.
Mix together butter, lemon juice, horseradish, Tabasco and shallot. Divide among oysters (about 2 teaspoons per oyster). Divide bacon and cheese among oysters.
Bake until cheese is bubbling, 7–9 minutes. Serve immediately, with chopped parsley sprinkled on top and lemon wedges alongside. Serves 4 as an appetizer.
Cooked Gulf oysters go beautifully with Gulf-adjacent sparkler William Chris 2018 Pétillant Naturel Rosé (Texas). Though it has refreshingly spritzy bubbles and crisp acidity, it has the expressive fruit and body to stand up to the dish’s bold flavors.
Richard also loves local brew Grayton Beer Company 30A Beach Blonde Ale with these oysters. “It’s crisp and dry with just a hint of sweetness,” he says.