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Casino Butter





Yields
Makes about 3/4 cup, enough to top about 24 oysters

 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
Step 1
1

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.

Step 2
2

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.

Step 3
3

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories55
% Daily Value *
Total Fat 4.8g7%

Saturated Fat 2.7g14%
Cholesterol 23mg8%
Sodium 38mg2%
Total Carbohydrate 1.1g1%

Dietary Fiber 0.0g0%
Protein 1.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.