Oysters Randall

Directions

1. 1
   Shell shrimp, then add shells to the white wine and simmer in a small covered saucepan for about 30 minutes.
2. 2
   Strain and reduce liquid to about 1/4 cup.
3. 3
   Add spinach to reduced liquid, cover and cook until tender.
4. 4
   Allow to cool.
5. 5
   In a small saute pan cook bacon until crisp.
6. 6
   Remove bacon bits and drippings from pan.
7. 7
   Melt butter, then add shallots and garlic and cook until translucent.
8. 8
   Add shrimp and spices; continue to cook until shrimp are opaque.
9. 9
   Drain spinach well, reserving liquid.
10. 10
    Add spinach liquid, heavy cream and hazelnut liqueur to shrimp mixture and continue to cook until liquid is thickened and reduced by 1/2.
11. 11
    Allow to cool.
12. 12
    Then in a medium sized bowl mix spinach with shrimp, bacon and remainder of ingredients (except oysters).
13. 13
    Top each oyster with about 2 to 3 tablespoons of the stuffing.
14. 14
    Cook on top rack of grill at high heat until mixture is bubbling and golden brown on top.
15. 15
    NOTES : Also makes an excellent stuffing for fish!