Emerils Andouille Crusted Oysters With Spinach Coulis Recipes

EMERIL'S ANDOUILLE CRUSTED OYSTERS WITH SPINACH COULIS

Emeril's Andouille Crusted Oysters with Spinach Coulis image

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 13

Ingredients

8 ounces andouille sausage, crumbled into small pieces
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup bread crumbs
1 tablespoon Essence
24 large shucked oysters
1 cup flour
2 eggs, slightly beaten
4 cups assorted baby greens (arugula, red and green oak, red and green leaf, radicchio, lola rosa)
Emeril's Spinach Coulis
8 (12-inch) bread sticks
4 ounces block of Parmigiano-Reggiano cheese
Black pepper

Steps:

Preheat the fryer.
For the oysters: In a saute pan, render the andouille for 1 to 2 minutes. Add the shallots and garlic and continue rendering for 1 minute. Remove from the stove and cool slightly. In a food processor, add the andouille, bread crumbs, and Essence, blend until fully incorporated. Dredge each oyster in the flour. Dip the oyster into the beaten eggs, letting any excess drip off. Dredge the oysters in the andouille crust, coating each side completely. Place the oysters in the fryer and fry for 2 to 3 minutes or until golden brown and their edges start to curl. Remove from the fryer and place on a paper-lined plate. Season with Essence.
In a mixing bowl, toss the greens with the Spinach Coulis. Season with additional salt and pepper if needed. Mound the greens in the center of the plate. Dot the rim with any remaining dressing. Arrange the oysters around the greens. Garnish with the shaved Parmigiano-Reggiano, bread sticks, and black pepper.

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