CHAR-GRILLED OYSTERS
Simply delicious! A very unique combination of flavors for this oven char-grilled oyster recipe. It's so good, I get rave reviews every time I make them. People can't get enough of them. Great as an appetizer or the main course. Serving them on a bed of rock salt makes for a nice presentation.
Provided by RFalgout
Categories Appetizers and Snacks Seafood
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
- Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
- Bake oysters in the preheated oven until they open slightly, about 10 minutes.
- Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
- Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 7.3 g, Cholesterol 144.5 mg, Fat 34.8 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 21.2 g, Sodium 764.9 mg, Sugar 0.2 g
CHAR-GRILLED OYSTERS
Steps:
- For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and reserve for later use.
- For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk ingredients until incorporated.
- For the oysters: Preheat the grill until it is very hot, about 400 degrees F.
- Top each oyster with a liberal amount of the cheese mixture. Carefully place the oysters on the grill and close. Cook until the cheese is melted and the oysters are starting to get some color, about 10 minutes.
- Remove the oysters from the grill with tongs and place them onto a cookie sheet or a heat-proof surface.
- Arrange 6 oysters per plate or leave on the large platter. Ladle some melted garlic butter over the oysters.
- Serve with grilled bread to soak up the juices and butter!
GRILLED OYSTER SHOOTERS
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
Make and share this grilled oysters recipe from Food.com.
Provided by chia2160
Categories Free Of...
Time 15m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- place oysters on hot grill, grill for 5 minutes, until oysters open.
- carefully remove top shell, keeping juices.
- mix butter, lemon juice, wine, and parsley spoon over oysters, grill additional 5 minutes.
Nutrition Facts : Calories 1335.5, Fat 105.9, SaturatedFat 61.4, Cholesterol 544, Sodium 1291.7, Carbohydrate 34.6, Fiber 0.2, Sugar 1.5, Protein 57.9
GRILLED OYSTERS
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
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
GRILLED OYSTERS
Provided by Food Network
Categories appetizer
Time 1h11m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
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
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- Brush the slices of bread with the olive oil. Grill the bread for 1-2 minutes per side until it starts to take on color and get crispy. Transfer the bread to a platter.
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5/5 Total Time 40 minsServings 6
- Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.
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- In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes. Scrape into a bowl and let cool, then break into small clumps.
- Add 1 tablespoon of water to the skillet and simmer over low heat. Add the butter to the skillet a few cubes at a time, whisking constantly until melted before adding more. Stir in the chorizo and lime juice and season with salt. Keep warm over very low heat.
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