CHARBROILED OYSTERS FROM DRAGOS
From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)
Provided by riffraff
Categories Cajun
Time 18m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the grill to med-high.
- Melt butter with garlic and pepper in a large skillet.
- Mix Parmagiano and Romano cheeses in a small bowl.
- Spoon some of the melted butter mixture onto each oyster.
- Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
- Place oysters on the grill.
- Grill oysters until they are hot, bubbly and puffed, about 8 minutes.
Nutrition Facts : Calories 383.7, Fat 28.6, SaturatedFat 16.1, Cholesterol 163.8, Sodium 425.7, Carbohydrate 11.1, Fiber 0.2, Sugar 0.1, Protein 20.6
NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE
Steps:
- Gather the ingredients.
- Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
- Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill.
- Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
- In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.
Nutrition Facts : Calories 301 kcal, Carbohydrate 9 g, Cholesterol 125 mg, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, Sodium 434 mg, Sugar 0 g, Fat 21 g, ServingSize 18 oysters (6 servings), UnsaturatedFat 0 g
DRAGO'S CHARBROILED OYSTERS
Drago's restaurant in Metairie, Louisiana is famous for their grilled oysters. We worked hard to replicate their buttery sauce. We never have Thanksgiving without a sack of oysters and the grill going with this sauce on the side. This recipe makes enough sauce for one dozen oysters. If you're getting a sack make about 4x this amount. There's nothing like a cool, crisp day outside with friends and family playing Bocci Ball and sharing beautiful wines.
Provided by Penny Stettinius
Categories < 15 Mins
Time 10m
Yield 1 dozen, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together all ingredients except oysters and lemon wedges.
- Heat a charcoal or gas grill until very hot.
- Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
- Top each with a generous portion of the sauce, enough to fill up the shell.
- Continue grilling each oyster until the sauce is nice and bubbly and turning a caramel color.
- Serve and eat immediately.
Nutrition Facts : Calories 440.4, Fat 35.4, SaturatedFat 20.5, Cholesterol 181.3, Sodium 265.7, Carbohydrate 11.6, Fiber 0.3, Sugar 0.1, Protein 19.5
CHARBROILED OYSTERS
Provided by Food Network
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Mix the butter with the garlic, pepper and oregano.
- Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
- The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.
BUBBA'S CHARGRILLED OYSTERS
Steps:
- Preheat a charcoal grill.
- Put the butter in a pot on high heat and bring to a boil. Make clarified butter by scooping all of the foam that rises to the top and discarding it. Add garlic powder or fresh garlic to the butter.
- Put oysters on an open flame grill and sprinkle Parmesan over top, making sure not to completely cover the oysters. Let them cook until the cheese starts to brown, about 2 to 3 minutes. Then drizzle the garlic butter generously over the oyster, cook another 1 to 2 minutes and remove from heat. Serve immediately with extra butter, if desired, and with bread or breadsticks.
CHARGRILLED OYSTERS
Steps:
- Preheat a barbecue pit or grill for cooking over medium heat.
- Melt butter in a pot. Add garlic, parsley, Worcestershire sauce, lemon wedge and Creole seasoning and stir until mixed.
- Cook oysters on the barbecue pit or grill for 1 minute, then add a tablespoon of the sauce to each oyster. Cook until the sauce bubbles, then add 1 tablespoon Parmesan to each oyster and another tablespoon of sauce. Cook until cheese melts.
CHARBROILED OYSTERS
This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting
Provided by NovemberSong
Categories Cajun
Time 12m
Yield 5-10 serving(s)
Number Of Ingredients 6
Steps:
- On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
- Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.
Nutrition Facts : Calories 467, Fat 47.1, SaturatedFat 8.3, Cholesterol 30, Sodium 599.7, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 6.6
DRAGO'S CHARBROILED OYSTERS
Don't attempt this without freshly shucked oysters and an outdoor grill. This was developed decades a go by Tommy Cvitanovich's for his restaurant "Dragos" in Metairie, Louisiana.
Provided by gailanng
Categories European
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a gas or charcoal grill.
- In a medium bowl, mix butter with garlic, pepper and oregano.
- Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
- The oysters are ready when they puff up and get curly on the sides, about 5 -7 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top and a squirt of lemon. Serve on the shells immediately with hot French bread.
Nutrition Facts : Calories 308.7, Fat 26.3, SaturatedFat 15.6, Cholesterol 119, Sodium 364.7, Carbohydrate 6.6, Fiber 0.1, Sugar 0.1, Protein 12
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