Ransone Oyster Roast


    100 count of Bevans Shell Oysters

    1 Tablespoon of butter

    6 medium onions, chopped

    1 Cup of Monterey Jack cheese, shredded

    Saltines or Ritz crackers

    1/2 lb. Bacon

    Tabasco sauce



    Roast oysters on grill or in oven until shells crack open. While oysters are     roasting, cook bacon and in separate pan, cook onions in butter until     tender. Once the shells crack open on the oyster, remove top half. Crumble     cooked bacon and sprinkle with onion on oyster; then top with shredded     cheese. Serve on Saltines or Ritz crackers. Tabasco sauce adds zest to the     recipe, if you like it spicy!


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