Fresh Raw Virginia Lillie Pearl Shank Recipe

Prepare ice bed and oysters

Pile crushed ice on a serving platter to create a stable bed. Arrange shucked oysters on the half shell on the ice, keeping them level so juices don’t spill. Refrigerate on ice until ready to serve (up to 30 minutes).

Place lemon wedges, house hot pepper sauce, Alabama white sauce, jollof rice sauce, and fried saltines on small ramekins or the serving platter so guests can assemble bites themselves.

Cook the base

Heat vegetable oil in a medium skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and chopped bell pepper and cook 3–4 minutes until softened.

Simmer tomatoes

Add chopped tomatoes, tomato paste, smoked paprika and dried thyme. Stir and cook 6–8 minutes until tomatoes break down. Add stock and reduce heat to low; simmer 6–8 minutes until slightly thickened. Taste and season with salt and black pepper.

Blend for smoothness

Let mixture cool slightly, then transfer half or all to a blender and pulse briefly for a chunky-smooth texture suitable for spooning onto oysters. Stir in chopped parsley. Reserve 2 tablespoons of this sauce to fold into the jollof rice sauce.

In a small bowl combine mayonnaise, Greek yogurt, apple cider vinegar, prepared horseradish, lemon juice, garlic powder, black pepper, and sugar. Whisk until smooth. Stir in chopped dill or parsley. Chill for at least 15 minutes to let flavors marry.

Melt butter in a small saucepan over low heat. Add 2 tablespoons of the reserved tomato-bell sauce and cooked rice. Stir to combine, breaking up rice to create a loose paste. Add soy sauce and a pinch of salt and cook 1–2 minutes until heated through. The goal is a spoonable concentrated rice-flavored sauce to dot on oysters.

To serve each oyster: optionally squeeze a drop of lemon onto the oyster. Spoon a small dollop (about 1/2 tsp) of the Spicy West African tomato & bell pepper sauce onto some oysters, the Alabama white sauce onto others, and a tiny spoonful (about 1/2 tsp) of the jollof rice sauce onto a few for variety. Provide house hot pepper sauce on the side for extra heat. Place a fried saltine alongside or under an oyster for crunch. Serve immediately while oysters are cold and sauces are fresh.

Leftover sauces: refrigerate separately up to 3 days (white sauce) and 2–3 days (tomato sauce/jollof mix). Do not store oysters once served.