BAKED PARMESAN OYSTERS
Garlic and parmesan coat these rich jewels of the sea. Serve them as a first course to an elegant feast or enjoy them as a main course on a bed of pasta and wilted spinach
Provided by Annacia
Categories < 30 Mins
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 375°F Oil a 13x9x2-inch baking dish.
- In a small bowl, combine olive oil and garlic.
- In another bowl, combine crackers and Parmesan cheese.
- Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
- Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
- Bake for 12 to 15 minutes to brown.
Nutrition Facts : Calories 272.5, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.8, Sodium 183.8, Carbohydrate 9.8, Fiber 0.1, Sugar 0.7, Protein 11.6
EASY BAKED OYSTERS
These briny baked oysters are super delicious! The easy to prepare appetizer features oysters on the half shell, Parmesan and cheddar cheeses, creole seasoning, and parsley.
Provided by amycaseycooks
Categories appetizer
Time 25m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- On a large rimmed baking sheet, place a large crinkled up piece of foil. It should fill the whole pan and will hold the oysters in place.
- Place the shucked oysters in the prepared baking sheet.
- Sprinkle each oyster with a pinch of creole seasoning and 1 teaspoon of each of the cheeses.
- Bake the oysters for about 15 minutes. The cheese should be melted and golden brown.
- Remove the oysters from the oven and sprinkle with the fresh parsley.
Nutrition Facts : ServingSize 2 oysters, Calories 114 calories, Sugar 1.2 g, Sodium 283 mg, Fat 5 g, SaturatedFat 2.1 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.2 g, Fiber 0.2 g, Protein 11.6 g, Cholesterol 75 mg
PARMESAN-CRUSTED POLENTA
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
- Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
- Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
- Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
- When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.
OYSTERS WITH PARMESAN-POLENTA CRUST
You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.
Provided by Patricia Wells
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the eggs in a shallow bowl and whisk to blend. In a second shallow bowl, combine the polenta, cheese, salt, and pepper.
- Pour the oil into the saucepan or deep-fryer to a depth of at least 2 inches. If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F, or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
- When the oil has come to temperature, coat the oysters: Dredge the oysters first in the eggs, allowing any excess to drip back into the bowl, then in the polenta mixture, shaking off any excess. Arrange on a platter. (The oysters should be fried within just a few moments of coating them.)
- Fry the oysters in batches, about three at a time, until the breading is crisp, firm, and deep golden, 2 to 3 minutes. Remove with the wire skimmer and transfer to the paper towels to drain. Serve immediately with lemon wedges and aïoli or lime mayonnaise.
More about "oysters with parmesan polenta crust food"
OYSTERS WITH PARMESAN-POLENTA CRUST | PUNCHFORK
From punchfork.com
4.5/5 (51)対象人数 6
53 ITALIAN SEAFOOD RECIPES FOR THE FEAST OF THE SEVEN …
From epicurious.com
PAN SEARED SCALLOPS WITH PARMESAN POLENTA | KITCHEN …
From kitchendreaming.com
PARMESAN POLENTA - TASTE AND SEE
From tasteandsee.com
CREAMY POLENTA WITH PARMESAN CHEESE - FAMILYSTYLE …
From familystylefood.com
POLENTA RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
OYSTER RECIPES & MENU IDEAS | EPICURIOUS
From epicurious.com
OYSTERS WITH PARMESAN-POLENTA CRUST | RECIPE | ITALIAN ...
From pinterest.com
10 BEST BAKED OYSTERS PARMESAN RECIPES | YUMMLY
From yummly.com
CHAR-GRILLED OYSTERS CRUSTED WITH PARMESAN ROMANO
From pacificseafood.com
AIR FRY OYSTERS - CORRIE COOKS
From corriecooks.com
OYSTERS WITH PARMESAN POLENTA CRUST FOOD - HOME AND RECIPE
From homeandrecipe.com
PARMESAN OYSTERS - BAKED OYSTERS WITH PARMESAN …
From gogogogourmet.com
OYSTERS WITH PARMESAN-POLENTA CRUST - PINTEREST
From pinterest.com
OYSTERS FLORENTINE RECIPE - SERIOUS EATS
From seriouseats.com
PARMESAN CRUSTED BAKED HERBED OYSTERS | THE NOVICE CHEF
From thenovicechefblog.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS ...
From epicurious.com
OYSTERS WITH PARMESAN-POLENTA CRUST RECIPE | EPICURIOUS ...
From m.fonts4kids.com
OYSTERS BAKED WITH HORSERADISH AND PARMESAN
From gourmettraveller.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love