This Oysters Kilpatrick recipe is a quick and easy version of the classic oyster recipe made with fresh oysters and a rich, tomato-based, Kilpatrick style compound butter.
Oysters Kilpatrick recipe
Oysters Kilpatrick have many differing origin stories, which I will not get into here. But they are a very popular oyster recipe in Australia that is starting to catch on around the world.
There are almost as many different names for this dish as there are kilpatrick oyster origin stories. But regardless, the ingredients remain the same – ketchup, Worcestershire sauce and bacon.
This oysters kilpatrick recipe is made with a flavorful Kilpatrick style compound butter that makes it easy to whip up delicious flavorful oysters anytime.
Whether you make baked oysters, roasted oysters, grilled oysters or smoked oysters, you’re going to love this oysters Kilpatrick recipe!
Ingredients
- Fresh oysters
- Bacon
- Butter
- Ketchup
- Sun dried tomatoes
- Worcestershire sauce
- Tabasco – or other vinegar based hot sauce
- Salt and black pepper
- Paprika
- Garlic powder
Step by step instructions
- Cook bacon until crispy, and save half for topping oysters.
- Whip butter with ketchup until fluffy then stir in remaining ingredients.
- Meanwhile, shuck oysters discard top shell. Loosen oysters from bottom shell and nestle into baking dish.
- Top each oyster with a teaspoon of ketchup and a tablespoon of Kilpatrick compound butter, followed with a few pieces of reserved chopped bacon.
- Broil on high until mixture is bubbly and slightly caramelized, 3-4 minutes. Or cook as desired.
- Serve immediately as is, or with lemon wedges, parsley, and additional hot sauce.
Yield
This compound butter recipe makes about 2 cups of compound butter, enough to top about 32 oysters. A typical serving size for oysters is about 2 oysters.
How to store
Oysters should be enjoyed immediately after cooking.
Any leftover Kilpatrick compound butter can be wrapped tightly and refrigerated for up to a week or frozen for up to six months.
📖 Recipe
Ingredients
- 3 dozen oysters
- ½ pound bacon
- 1 cup butter room temperature
- ¼ cup ketchup
- ¼ cup sun dried tomatoes chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Dice bacon and cook until crispy. Drain and discard rendered fat. Reserve half the cooled bacon for later.½ pound bacon
- Whip room temperature butter until fluffy then add half the ketchup, whipping until completely incorporated. Then stir in sun dried tomatoes, Worcestershire sauce, tabasco, salt, pepper, paprika, garlic powder and the remaining cooled chopped bacon.1 cup butter, ¼ cup ketchup, ¼ cup sun dried tomatoes, 2 tablespoons Worcestershire sauce, 2 tablespoons Tabasco, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder
- Meanwhile, shuck oysters discard top shell. Loosen oysters from bottom shell and nestle into a rock salt lined baking dish to hold them somewhat level so the juices don’t spill.3 dozen oysters
- Top each oyster with a teaspoon of ketchup and a tablespoon of Kilpatrick compound butter, followed with a few pieces of chopped bacon.
- Broil on high until mixture is bubbly and slightly caramelized, 3-4 minutes.
- Serve immediately as is, or with lemon wedges, parsley, and additional hot sauce.
Nutrition
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