The smoky flavor of the paprika, combined with the sweetness of the peaches and the richness of the butter, complements the oysters' brininess.
Make Ahead: The sauce can be prepared an hour or two in advance. Reheat gently before serving.
Servings: 3 - 4
- 2 tablespoons unsalted butter
- 1 peach, peeled, pitted and cut into small dice
- 1 1/2 teaspoons smoked Spanish paprika (pimenton)
- 12 oysters in the shell
Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Place the grill rack on the grill.
Meanwhile, melt the butter in a small saucepan over low heat. Stir in the peach pieces and the smoked Spanish paprika. Cook for about 3 minutes, stirring frequently, to attain a thick, almost emulsified, texture.
Rinse the oysters, scrubbing them with a stiff-bristle brush to remove any grit.
Place the oysters on the grill. Once their shells have opened about a quarter-inch, remove them from the grill. Use a small knife to pull off the top half of each shell; discard those shells. Return the bottom halves (with the oysters) to the grill and top each oyster with a teaspoon of the paprika-peach sauce. Grill for 1 or 2 minutes, until they bubble. Arrange them on a platter.
Eat directly from the shell.
Adapted from "For Cod and Country," by Barton Seaver (Sterling Epicure, 2011).
Tested by Jim Shahin.
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