Grilled Oysters With Smoked Paprika-Peach Sauce 3.000


Smoke Signals Jul 27, 2011

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.

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Recipe Source

Adapted from "For Cod and Country," by Barton Seaver (Sterling Epicure, 2011).

Tested by Jim Shahin.

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