For those who love the southern classic shrimp and grits. A little twist with a big kick.
4 person servin'
2 lb. fresh oysters shucked on the half shell (i prefer silver dollar sized)
1/2 cup softend butter
1 tsp. garlic salt (adjust for taste)
1/2-1 tsp. gr. red pepper or fresh chipotle peppers (don't be a wimp)
2 cups course ground grits if available (grits are optional, but here in the south there a staple) goes great with wild rice also
mix softend butter with garlic salt and gr. pepper, spread a generous portion on each oyster
slice lemmons 1/8-1/4" thick and cover each oyster with 1 slice
spread oysters evenly on grate or on cookie sheet and smoke around 250* for 1 1/2 hrs. aprox.
serve over grits or rice follow package directions
or eat straight with a cold one
Fish and Seafood recipes
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