Grilled Oyster Shooters Food

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GRILLED OYSTERS



Grilled Oysters image

Provided by Food Network

Categories     appetizer

Time 1h11m

Yield 6 to 8 servings

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

GRILLED OYSTERS WITH LEMON DILL BUTTER



Grilled Oysters with Lemon Dill Butter image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon minced dill
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters on the half shell
Sea salt or fleur de sel

Steps:

  • Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

GRILLED OYSTERS



Grilled Oysters image

Raw oysters on the half-shell are delicious, but shucking them can be difficult. Grilled oysters are easier to open and take on a nice smoky taste.

Provided by Molly Watson

Categories     Side Dish     Appetizer

Time 15m

Yield 3

Number Of Ingredients 1

10 to 12 fresh oysters

Steps:

  • Rinse the oysters in cold water. Discard any with shells that are open and won't stay closed when gently squeezed shut. Heat a gas or charcoal grill to medium-high.
  • Set the oysters, with the cupped side down, on the cooking grate.
  • Cover the grill and cook until the oysters have opened and the meat is opaque and cooked through but not yet dried out, about 5 minutes for smaller oysters and 8 to 10 minutes for larger ones. (Note that most oysters will open their shells enough to make it easy to lift off the top shell, but not as wide as cooked mussels and clams.)
  • Use tongs or heavy-duty oven/grilling mitts to remove the oysters from the grill.
  • Remove the top shell and, for easy eating, run a sharp knife along the inside of the bottom shell to detach the oyster.
  • Serve the oysters hot or warm with melted butter, hot sauce, lemon wedges, or any other desired toppings.

Nutrition Facts : Calories 163 kcal, Carbohydrate 10 g, Cholesterol 100 mg, Fiber 0 g, Protein 19 g, SaturatedFat 1 g, Sodium 212 mg, Sugar 0 g, Fat 5 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

HOW TO GRILL OYSTERS



How to Grill Oysters image

SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill.

Provided by januarybride

Categories     Healthy

Time 6m

Yield 2 dozen, 4-6 serving(s)

Number Of Ingredients 2

2 dozen oysters
lemon wedge (optional)

Steps:

  • Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
  • Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
  • Place the oysters on the grate with the deeper shell down to hold in the juices.
  • Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
  • Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.

Nutrition Facts : Calories 243, Fat 6.9, SaturatedFat 1.5, Cholesterol 150, Sodium 318, Carbohydrate 14.8, Protein 28.4

GRILLED OYSTER SHOOTERS



Grilled Oyster Shooters image

A cooked, nonalcoholic version of a well-known favorite, great as an appetizer.

Provided by N1COLE

Categories     Oyster Recipes

Time 15m

Yield 4

Number Of Ingredients 5

8 fresh oysters in shells
⅓ cup Fresh lemon juice
3 tablespoons Worcestershire sauce
hot pepper sauce to taste
salt to taste

Steps:

  • Preheat an outdoor grill for high heat. You may assemble your ingredients while the grill heats up.
  • Place the whole oysters on the hot grill. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
  • Remove the oysters from the grill, and pry off the top shell. You may want to wear some heavy gloves to protect from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 2 teaspoons of lemon juice, 1 teaspoon of Worcestershire sauce, and hot pepper sauce and salt to taste. Serve in the shell while still warm.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 4.8 g, Cholesterol 7.8 mg, Fat 0.2 g, Fiber 0.1 g, Protein 3.1 g, Sodium 144.9 mg, Sugar 2.1 g

GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER



Grilled Oysters With Lemony Garlic-Herb Butter image

Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.

Provided by J. Kenji López-Alt

Categories     dinner, seafood, appetizer, side dish

Time 30m

Yield 24 oysters

Number Of Ingredients 7

1/2 cup/115 grams unsalted butter (1 stick), cut into pats
1 ounce fresh parsley leaves (about 1 packed cup), roughly chopped
1 ounce fresh basil leaves (about 1 packed cup)
6 medium garlic cloves, finely minced or pressed through a garlic press
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
24 oysters, scrubbed clean of any sand or grit under cool running water.

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.

GRILLED OYSTERS



Grilled Oysters image

This is a nice start to a barbeque. I used shucked bought oysters. You can also grill them and place in a bowl and sprinkle with cilantro and let guests serve themselves. Prep time includes marinating time.

Provided by Tebo3759

Categories     Healthy

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

1 small onion, grated
1/4 cup hoisin sauce
3 cloves garlic, minced
1/2 teaspoon hot pepper flakes
24 large raw shucked oysters, patted dry
2 tablespoons cilantro, chopped
12 wooden skewers, soaked

Steps:

  • Stir together onion, hoisin, garlic& pepper flakes.
  • Add oysters and marinate for 15 minutes.
  • Thread 2 oysters onto each skewer.
  • Place on greased grill over high heat.
  • Brush with reserved marinade.
  • Cook, turning once, for 2 minutes or until firm.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 289.3, Fat 7.5, SaturatedFat 1.6, Cholesterol 150.5, Sodium 577.6, Carbohydrate 24.5, Fiber 0.8, Sugar 5.2, Protein 29.2

OYSTER AND LOBSTER SHOOTERS



Oyster and Lobster Shooters image

Categories     Sauce     Lobster     Oyster

Yield Serves 8

Number Of Ingredients 14

1 (8-ounce) lobster tail, steamed
8 oysters, shucked
Cocktail Sauce (recipe follows)
Green Tabasco sauce
Grated lime zest
Cocktail Sauce
1/2 cup ketchup
3 tablespoons prepared horseradish, drained
3 tablespoons vodka
1 tablespoon pureed canned chipotle chile in adobo
2 teaspoons Worcestershire sauce
Juice of 1/2 small lemon
Kosher salt and freshly ground black pepper
(makes about 1 cup)

Steps:

  • Put the lobster tail on a cutting board and cut it crosswise into 8 equal slices.
  • Slip 1 oyster into a double shot glass, top with a slice of lobster, a heaping tablespoon of the cocktail sauce, a splash of green Tabasco sauce, and some lime zest. Repeat with the remaining ingredients and serve immediately.
  • Cocktail Sauce
  • Whisk together the ketchup, horseradish, vodka, chipotle, Worcestershire, and lemon juice in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

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