Prep 20 mins
Cook 6 mins
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jay Kimball of Romaire's, featured in The Louisiana New Garde television series.
- 8 ounces prosciutto, cut into 1/2-inch slices
- 2 bell peppers, roasted and cut into strips (your choice of yellow, red or green)
- 16 large oysters
- 1 tablespoon seafood seasoning, mix (Seafood Seasoning Mix, store bought, or your own recipe)
- 1 cup cornflour
- 1 teaspoon salt
- oil, for frying (about a cup)
Creole Mustard Sauce
- 1⁄3 cup beef broth or 1⁄3 cup beef stock
- 1 teaspoon lemon juice (fresh is best)
- 1⁄2 teaspoon creole mustard
- 1⁄8 teapoon Worcestershire sauce
- 1 dash whipping cream
- 3 tablespoons unsalted butter
- skewers (if using wooden or bamboo skewers, soak 1/2 hour in water or stock before threading) or toothpick (if using wooden or bamboo skewers, soak 1/2 hour in water or stock before threading)
- Cut prosciutto into 16 cubes.
- Place the end of a pepper strip on a metal skewer, ad a cube of prosciutto, an oyster, and wrap by skewering the other end of the pepper strip.
- Repeat until skewer is filled.
- Combine seafood seasoning, corn flour and salt.
- Roll the skewered food in corn flour mixture.
- Heat oil in a large frypan to 350F and cook the skewers for a couple of minutes on each side or until golden.
- Remove and place on absorbent paper/paper towels to drain.
- To make the sauce: Bring the first five sauce ingredients to a boil in a small saucepan.
- Whisk the butter in a tablespoon at a time, until smooth.
- To serve: Remove food from skewers and divide among serving plates.
- Drizzle with sauce.