Oysters Savannah Recipe

Shuck and chill

If oysters are not already on the half shell, shuck 6 fresh oysters, leaving them on the half shell with liquor intact. Arrange on a bed of crushed ice on an oven-safe sheet or platter to keep them level.

Preheat broiler to high (or oven to 500°F / 260°C) and position rack about 6 inches from the heat source.

Cook bacon

Dice 3 slices of bacon. In a medium skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel to drain, reserving 1 tablespoon of bacon fat in the skillet (discard excess).

Sauté aromatics

Add 2 tablespoons unsalted butter to the reserved bacon fat over medium-low heat. Mince 2 cloves garlic and 1/2 shallot. Add garlic and shallot to the skillet and cook gently until fragrant and translucent, about 1–2 minutes—do not brown.

Finish topping

Stir in 1/4 tsp smoked paprika, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tablespoon chopped fresh parsley, 1/8 tsp kosher salt and 1/4 tsp black pepper. Add the crisp bacon back to the skillet and toss to combine. Remove from heat.

Combine 1/2 cup grated sharp cheddar and 1/2 cup grated Monterey Jack in a small bowl and mix evenly.

Evenly spoon a small mound (about 1 to 1 1/2 tablespoons) of the bacon-garlic mixture onto each oyster, taking care not to spill the oyster liquor. Sprinkle approximately 1 to 2 tablespoons total of the cheese mixture over the six oysters (about 1 to 1.5 tablespoons of cheese per 3 oysters), aiming for an even melt coverage.

Place the oysters under the preheated broiler for 2–4 minutes, watching closely, until the cheese is melted, bubbly and lightly browned and the topping is hot. Rotate the pan if necessary for even browning.

Remove from broiler and let rest 1 minute. Garnish with the remaining chopped parsley and serve immediately with lemon wedges. Squeeze lemon over oysters to taste before eating.