Serves: 6
Total Calories: 82
Prep time: 30 minutes
Total time: 30 minutes

2 tablespoons butter, melted
1/4 cup lemon juice
1/2 cup dry sherry
1 cup A-1 steak sauce
2 tablespoons flour
3 tablespoons water
2 dozen oysters
salt and pepper to taste

In medium-size saucepan, combine butter, lemon juice, sherry, and steak sauce. Cook over low heat.

Blend flour and water together. Slowly stir into sauce being careful not to let boil.

Add oysters to sauce and heat for 1 minute. Adjust seasonings to taste with salt and pepper.

Transfer to chafing dish to keep warm. If oysters are to be eaten immediately, they can be placed in a shallow baking dish or serving dish.

Nutritional Facts:

Serves: 6
Total Calories: 82
Calories from Fat: 33

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Crabmeat Sharman
Crabmeat à la Lulu
Texas Star Crabmeat Casserole
El Tovar Dining Room’s Black Bean and Crabmeat Cakes with Avocado Salsa
Crabmeat Quesadillas
Seafood Casserole for a Crowd
Shrimp Quesadillas
Hot Seafood Salad
Camarones Veracruz (Veracruz-style Shrimp)
Shrimp ’n Pasta
Shrimp Creole
My Barbequed Shrimp
Ceviche II
Easy Tasty Bass
Fillet of Sole à L’Orange
Red Snapper Vera Cruz
Red Snapper Fiesta
Grilled Texas Tequila Tuna
Orange Roughy with Tomatoes
Seasoned Catfish
Pan-Fried San Juan Trout
Lime Marinated Grilled Salmon
King Arthur’s Oysters
Beer Batter