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Ingredientes
- 1 doz Louisiana oysters shucked see * Note
- 1 c. Flour
- 1/2 c. Vegetable oil
- 4 ounce Brie cheese wheel cut 12 equal slices
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Minced garlic
- 1 lb Fresh spinach washed, stemmed
Direcciones
- Preheat the oven to 400 degrees.
- Pat the oysters dry. Season the oysters with Emeril's Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 min on each side, or possibly till golden. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 min or possibly till the cheese melts.
- In a saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the shallots and garlic. Season with salt and pepper. Saute/fry for 1 minute. Add in the spinach and saute/fry for 2 to 3 min. Season with salt and pepper.
- To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 282 | 65% |
| Total Fat 31.91g | 40% |
| Saturated Fat 2.78g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 11mg | 4% |
| Sodium 141mg | 6% |
| Potassium 563mg | 16% |
| Total Carbs 30.48g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.45g | 0% |
| Protein 7.98g | 13% |
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