Oysters Kilpatrick

Oysters kilpatrick are a true Australian classic, especially during summer! A rich and tangy sauce coats each oyster before being topped with crispy bacon and cooked under the grill. It’s such an easy recipe, but one that is always a favourite. Serve them at Christmas or any special gathering, and watch as people who said they didn’t even like oysters come back for seconds!

Course Appetizer

Cuisine Australian

Prep Time 10

Cook Time 10

Total Time 20

Servings oysters

Calories 6kcal

Author Sally

Ingredients

12 oysters shucked
2 tablespoons tomato sauce/ketchup
2 tablespoons Worcestershire sauce
2–3 dashes Tabasco sauce to taste
3 rashers shortcut bacon or 2 rashers middle bacon, diced
Fresh parsley chopped

Instructions

Arrange the oysters on a baking tray, either on a bed of rock salt or on scrunched-up aluminum foil. Ensure the oysters sit level.
In a small bowl, mix the tomato sauce, Worcestershire sauce, and Tabasco. Set aside.
In a small non-stick frying pan, cook the diced bacon until crispy. No additional oil is needed.
Assemble the oysters by spooning a teaspoon of the sauce mixture over each oyster, then sprinkle with the crispy bacon.
Place the tray under a grill for 5-10 minutes, or until the sauce is thick and bubbling.
Sprinkle with chopped parsley and serve immediately while warm.

Notes

Oysters: I used Coffin Bay oysters from my local fish shop, which were already cleaned and prepared, which is the easiest option. If using live oysters, you’ll need to shuck them carefully, remove any broken shell, and rinse lightly if there’s any grit.

Nutrition