Rush-Hour Gourmet

It's such a quick and easy idea. I can't believe this is the first summer that I've served oysters hot off the grill - thanks to a recent family gathering where my New Orleans cousins wouldn't stop raving about this dish from Drago's in Metairie, near New Orleans. The oysters open in their shell right on the grill, revealing deliciously poached oysters inside.

Makes 4 servings

Thai-Creole sauce:

4 green onions, thinly sliced

2 tomatoes, cored, coarsely chopped

1/4 cup each: chopped cilantro, mayonnaise

1 to 2 teaspoons each: sambal oelek, prepared horseradish

1/2 teaspoon salt

Seafood:

20 oysters in shell

12 large uncooked shrimp, peeled with shell left on tail, butterflied

1 tablespoon olive oil

1.

Heat a grill for direct heat. Combine the green onions, tomatoes, cilantro, mayonnaise, sambal oelek, horseradish and salt in a small bowl. Cover; refrigerate.

2.

Place the oysters, rounded-shell side down, on the grill; cover. Cook until oysters open, 7-10 minutes. Transfer oysters to a tray; discard any unopened oysters. Place shrimp on the grill; brush shrimp with oil. Cook, turning once, until pink and cooked through, about 2 minutes per side; transfer to platter.

3.

Slide a knife between oyster and shell to release the muscle from the shell. Serve oysters and shrimp with Thai-Creole sauce.

Note:

Cook oysters on a stovetop grill over high heat if you don't have an outdoor grill.

Per serving:

372 calories, 28 grams protein, 18 grams carbohydrates, 21 grams fat, 166 milligrams cholesterol, 708 milligrams sodium, 1 gram dietary fiber