KETO OYSTERS ROCKEFELLER
Updated: Mar 24
As I sit here semi-quarantined in my house, I think about all of my favorite foods & things I wish I could be doing. I fantasize about being in Las Vegas playing video keno and then eating at Big Al's Oyster Bar at The Orleans. They have some of the best Oysters Rockefeller I have ever had. The fresh oysters, the creamy spinach and the crunchy bacon... It works in perfect harmony. I didn't think I could come close to making anything like it... I keep doubting myself, only to prove myself wrong. This dish was exactly what I was dreaming of.
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
Melt butter in a saucepan over medium heat. Cook onion, garlic and jalapeno in butter until soft. Add spinach and cook down. Reduce heat to low, and mix in cheese until cheese melts, stirring frequently. Stir in the heavy whipping cream, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with ground up pork rinds. I just throw my pork rinds into my Ninja Food Processor and pulse a couple times.
Bake until golden and bubbly, approximately 8 to 10 minutes.
10 fresh unopened oysters
3 slices of cooked bacon (I usually cook a pound of bacon and keep it in my fridge)
24 oz of beer
2 cloves garlic (crushed)
2 Tbsp Rosemary Salt (or any seasoned salt of your choice)
1/2 cup butter
1/2 red onion (chopped)
3 cloves garlic (minced)
2 bunches of fresh spinach (chopped)
1 jalapeno (minced) *If you like a little heat
16 ounces of shredded cheese (I used mozzarella, colby & fresh parmesan)
1/2 cup of heavy whipping cream
1 cup of ground up pork rinds
Lemon for squeezing on top.
Parsley for garnish