1/2 cup thinly sliced shallot (about 1 large shallot)
In a small bowl, stir together butter, diced shallot, tarragon, parsley, hot sauce, salt, and pepper until well combined. Transfer to a sheet of plastic wrap, and roll into a 5-inch log. Refrigerate until firm to cut, about 15 minutes.
In a small bowl, stir together mayonnaise and horseradish. Refrigerate until ready to use.
Preheat oven to 400°.
Unwrap herb butter; cut log into 18 slices (about ¼ inch thick).
In a 13×9-inch baking dish or on a large rimmed baking sheet, place oysters on half shell.
Bake for 5 minutes. Top each oyster with 1 slice herb butter, and bake until oyster edges curl, about 5 minutes more. Top oysters with horseradish aïoli and Fried Shallots. Serve immediately.
*We used TABASCO® hot sauce.
In a small saucepan, pour oil to a depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
In a shallow dish, place flour. Add shallot, tossing to coat.
Fry shallot until golden brown, about 2 minutes. Let drain on paper towels.
This recipe is courtesy of Louisiana Cookin' magazine and was tested by the Louisiana Cookin' test kitchen. Blue Plate® is the official mayonnaise of Louisiana Cookin'. For more recipes from Louisiana Cookin', click here.