Prep 15 mins
Cook 8 mins
A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Season oysters.
- Slice pimiento into 12 strips, placing one on each oyster.
- Wrap each oyster in bacon and fasten with skewer or wooden toothpick.
- Broil about 8 minutes or until bacon is golden brown and crisp.
Made these tonight! I would say to dry the oysters by patting with paper towels, then season. I also dusted the bacon with lemon pepper. I also use thick sliced bacon and it took a little longer to cook. I removed the bacon on a few of them for DH since he can't have the bacon but he had the flavor! Thanks for posting!