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Oyster Kebabs with Curry-Apricot Sauce

Ingredients

For the sauce: 1 can (15 ounces) apricot halves 2 tablespoons oil 4 green onions, thinly sliced 2 tablespoons flour 4 teaspoons Madras curry powder 1/2 cup oyster liquor (natural oyster juices) 1/2 cup water 1/3 cup light cream 3 tablespoons finely chopped dry-roasted cashews 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 thin slices bacon, cut in half 24 shucked oysters

Details

To make sauce, strain apricot halves, reserving syrup. Finely cube apricots; set aside. Heat oil in saucepan; add green onions and saute 2 minutes. Add flour and curry powder; cook 2 minutes. Add reserved apricot syrup, oyster liquor, water, and light cream. Simmer 18 minutes. Add cubed apricots and cashews; simmer 2 to 3 minutes. Remove from heat. Stir in salt and pepper. In large skillet partially cook halved bacon slices for 2 minutes. Drain and cool. Wrap each oyster with one half-slice of bacon. Place wrapped oysters on six 12-inch skewers. Cook in Big Green Egg at 300 degrees Fahrenheit for 6 to 8 minutes, turning once halfway through grilling time. Serve kebabs with sauce for dipping. Makes 8 servings. Notes: If using wooden skewers, soak in water thirty minutes before using so ends do not burn during grilling time. Madras curry powder is a sweeter blend than standard curry powder, sometimes available in the spice section of the grocery store. If you can not find Madras curry powder at your local grocery, add a pinch of sugar with the regular curry powder.

Submitted by: BBQPrincess