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Oysters Randall

  • Yield: 10 to 12 appetizer servings


  • 1/2 pound shrimp, chopped fine, shells reserved
  • 1/2 cup white wine
  • 1 pound spinach, frozen, chopped
  • 1/2 pound bacon, chopped
  • 2 tablespoons unsalted butter
  • 4 whole shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon dry thyme
  • White pepper and salt
  • 1/2 cup heavy cream
  • 1/8 teaspoon cayenne
  • 1-ounce hazelnut liqueur (recommended: Frangelico)
  • 1/2 cup grated Swiss cheese
  • 1/4 cup grated Asiago
  • 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 1/4 cup.
  • Add spinach to reduced liquid, cover and cook until tender. Allow to cool. In a small saute pan cook bacon until crisp. Remove bacon bits and drippings from pan. Melt butter, then add shallots and garlic and cook until translucent. Add shrimp and spices; continue to cook until shrimp are opaque.
  • Drain spinach well, reserving liquid. Add spinach liquid, heavy cream and hazelnut liqueur to shrimp mixture and continue to cook until liquid is thickened and reduced by 1/2. Allow to cool.
  • Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters). Top each oyster with about 2 to 3 tablespoons of the stuffing. Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top.
  • NOTES : Also makes an excellent stuffing for fish!