741. PACIFIC OYSTERS and SHRIMP FLAMENCO with BACON

serves 6-8


12 oz fresh Pacific Oysters
1/4 teaspoon black pepper
3 slices bacon, cut up
1 lb can tomatoes
1 clove garlic
1 1/2 cups oyster water
2 sliced medium size onions
1 tablespoon vinegar
1 cup chopped celery
1 teaspoon sugar
1 cup slivered green pepper
1 cup sliced ripe olives
1 bay leaf
1/2 lb cooked shrimp
2/3 teaspoon chili powder
Cooked rice for 6 to 8

Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice.


courtesy of: Oregon Oyster Farms, Inc., 6878 Yaquina Bay Road, Newport, Oregon 97365