| Oyster Kebabs With Curry-Apricot Sauce
FOR THE SAUCE:
one 15 ounce can of apricot halves
2 tablespoons of oil
4 green onions, thinly sliced
2 tablespoons of flour
4 teaspoons of curry powder
1/2 cup of oyster liquor (natural oyster juices)
1/2 cup of water
1/3 cup of light cream
3 tablespoons of finely chopped dry-roasted cashews
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
12 thin slices bacon, cut in half
24 shucked oysters |
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To make sauce, strain apricot halves, reserving syrup. Finely cube apricots; set aside. Heat oil in saucepan; add green onions and saute 2 minutes. Add flour and curry powder; cook 2 minutes. Add reserved apricot syrup, oyster liquor, water, and light cream. Simmer 18 minutes. Add cubed apricots and cashews; simmer 2 to 3 minutes. Remove from heat. Stir in salt and pepper. In large skillet partially cook halved bacon slices for 2 minutes. Drain and cool. Wrap each oyster with one half-slice of bacon. Place wrapped oysters on six 12-inch skewers. Place skewers in center of cooking grate. Grill 6 to 8 minutes, turning once halfway through grilling time. Serve kebabs with sauce for dipping. Makes 8 servings.
NOTES: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during the grilling time.
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