- 2 slices thick-cut bacon
- 1/2 cup room-temperature unsalted butter
- 3 tablespoons minced shallots
- 2 teaspoons sweet smoked Spanish paprika (pimentón dulce; find at gourmet grocery stores) or regular paprika
- 1 teaspoon chopped fresh thyme leaves
- calories 55
- caloriesfromfat 78 %
- protein 1.8 g
- fat 4.8 g
- satfat 2.7 g
- carbohydrate 1.1 g
- fiber 0.0 g
- sodium 38 mg
- cholesterol 23 mg
How to Make It
In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.
In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.