Chef,Restaurenteur,tv presenter,Author

Oysters Randall

Oysters Randall


  • 100 grms pink prawns remove shells and chop meat, reserving shells
  • 1 glass white wine
  • 100grm chopped spinach,
  • 6 slices of smoked bacon, chopped
  • 1 tablespoons unsalted butter
  • 2 whole shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon thyme
  • White pepper and salt
  • 220 mls heavy cream
  • 1/8th teaspoon cayenne
  • 50grms-grated Gruyere
  • 2 dozen fresh oysters, in the half shell

Shell shrimp, then add shells to the white wine and simmer in a small covered saucepan for about 30 minutes. Strain and reduce liquid to about 50mls.

Add spinach to the 50mls of reduced liquid, cover and cook until tender.

Allow to cool.

In a small sauté pan, cook the bacon until crisp. Remove bacon bits and strain of the excess fat

Melt butter and add shallots and garlic and cook until translucent.

Now off the heat add the chopped shrimp and spices

Drain spinach well, reserving liquid.

Add the spinach liquid, double cream, shrimp mixture and continue to cook until liquid has thickened and reduced by 1/2.

Allow to cool.

In a medium sized bowl mix the spinach with shrimp, bacon & cream sauce cheese and seasoning. NOT THE OYSTERS.

Top each loosened oyster with about 2 to 3 tablespoons of the stuffing. Cook under hot grill at high heat until mixture is bubbling and golden brown on top.

We use cookies to improve your experience of our website. Read more about our cookie policy