Sharon LaFleur

Sidesaddle Angels

Sharon LaFleur
Sidesaddle Angels

Sidesaddle Angels

We live exactly one mile from our area’s premier restaurant, the Steamboat Warehouse. Chef/owner Jason Huguet has been pleasing diners for many years and the crowds (especially on the weekends) are testimony to his award-winning dishes. If you haven’t been (or it’s been a while), take a trip to pretty Washington and have a lovely meal in this historic building.

The Steamboat Warehouse Restaurant in Washington, Louisiana

The Steamboat Warehouse Restaurant in Washington, Louisiana


Almost always we start with Sidesaddle Angels. An oyster wrapped in a shrimp, wrapped in bacon. With remoulade sauce. Amazingly delicious. If you don’t ask for them to be grilled, they are battered and deep fried. And while that’s pretty good, the grilled are (IMHO) way better. And if you’re low carb or Keto, it’s one starter that you can enjoy without guilt.

“Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.
Hector Bolitho, The Glorious Oyster”

We love these little beauties so much, I decided to make them at home. They’re easy to do and make for great football snacks or the start to a festive dinner. Heck, have them for supper one night! What’s your favorite dish at the Steamboat Warehouse? In the comments below, let us know!

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Sidesaddle Angels

Sidesaddle Angels

Shrimp and oysters wrapped in bacon and grilled to crispy, juicy perfection.
prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

  • 12 slices bacon halved
  • 1 lb. large shrimp 20-25 per pound
  • 8 oz. oysters shucked, cut in half if large
  • 24 4-inch toothpicks
  • Remoulade Sauce
  • 2 tsp Cajun or Creole seasoning such as Tony Chachere's 1/2 cup mayonnaise, preferably homemade
  • 1/4 cup mayonnaise
  • 2 tbsp tomato paste
  • 2 tbsp mustard Creole or stone ground
  • 2 tsp horseradish prepared, grated
  • 1 tsp raw honey
  • hot sauce, salt and pepper to taste
  • 1 tbsp capers optional

instructions:

How to cook Sidesaddle Angels

  1. . In a large skillet over medium heat, cook the bacon until about halfway finished. Par-cooked bacon will ensure that it crisps up on the grill without overcooking the seafood and is easier to handle when wrapping the shrimp and oyster.
  2. 2. Season the seafood with Cajun/Creole or other spice blend or use a combination of salt, black pepper and cayenne.
  3. 3. Tuck an oyster into the curve of a shrimp. Wrap a bacon strip around them and secure with a toothpick. Repeat with remaining bacon,
  4. shrimp and oysters.
  5. 4. Make the Remoulade by combining the remaining ingredients. Refrigerate.
  6. 5. Light a charcoal fire or gas grill. Place skewers on grill pan or grate that keeps the skewers from falling into the fire. Cook for about two minutes—check to see how fast they're browning. You want them deep golden. Flip them over and cook another two minutes or until deep golden on the second side. Remove to platter and drizzle with Remoulade. You can also cook them on a stovetop grill pan.

Calories

410

Fat (grams)

25

Sat. Fat (grams)

6

Carbs (grams)

7

Fiber (grams)

1

Net carbs

6

Sugar (grams)

3

Protein (grams)

38
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Sidesaddle Angels—shrimp and oysters and bacon: Oh My!

Sidesaddle Angels—shrimp and oysters and bacon: Oh My!