Air Fryer Oysters On The Half Shell Recipes

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AIR FRYER OYSTERS ON THE HALF SHELL



Air Fryer Oysters on the Half Shell image

I love the flavor of oysters but will not eat them raw due to texture. Who would have thought you could cook them up in 4 minutes in the air fryer? So simple and such a treat.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 4

Number Of Ingredients 3

16 each oysters on the half shell
2 tablespoons Worcestershire sauce, or to taste
1 tablespoon hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place 8 oyster halves in the basket of the preheated air fryer and cook for 4 minutes. Transfer to a serving plate and top each oyster with a dash of Worcestershire and hot sauce.
  • Repeat with remaining 8 oyster halves.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 11.6 g, Cholesterol 100 mg, Fat 4.6 g, Protein 18.9 g, SaturatedFat 1 g, Sodium 317.6 mg, Sugar 0.9 g

OYSTERS ON THE HALF SHELL WITH LEMON SHALLOT VINAIGRETTE



Oysters on the Half Shell with Lemon Shallot Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

12 oysters
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon hot pepper sauce (recommended: Tabasco)
2 tablespoons canola oil

Steps:

  • Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
  • Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
  • Recommended beverage: Sancerre (white)

OYSTERS ON THE HALF SHELL



Oysters on the Half Shell image

Provided by Chuck Hughes

Categories     appetizer

Time 15m

Yield 12 oysters

Number Of Ingredients 3

12 oysters in the shell
1 lemon
1 bottle hot sauce (recommended: Tabasco)

Steps:

  • Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy.
  • Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
  • Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.

MEXICAN OYSTERS ON THE HALF SHELL



Mexican Oysters On The Half Shell image

We don't get fresh Oysters often out here in Arizona, so I haven't tried this recipe. Let me know if you like it! Prep time includes standing time.

Provided by ChipotleChick

Categories     Lunch/Snacks

Time 40m

Yield 12 Oysters, 6-12 serving(s)

Number Of Ingredients 8

3 plum tomatoes, seeded and diced
3 chopped green onions
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons ground cumin
1 jalapeno, seeded and chopped
12 fresh oysters, shucked and left on the half shell
crusty French bread

Steps:

  • Combine first 6 ingredients in a medium bowl.
  • Season to taste with salt and pepper.
  • Let stand 30 minutes.
  • Preheat broiler.
  • Arrange the Oysters on a broiler proof pan.
  • Spoon salsa evenly over oysters.
  • Broil until heated through, about 5 mniutes.
  • Serve with French bread.

Nutrition Facts : Calories 137.3, Fat 7.3, SaturatedFat 1.2, Cholesterol 50, Sodium 112.8, Carbohydrate 7.8, Fiber 0.9, Sugar 1.1, Protein 10.3

OYSTERS ON THE HALF SHELL



Oysters on the Half Shell image

Make and share this Oysters on the Half Shell recipe from Food.com.

Provided by Chuck Hughes

Categories     Lemon

Time 15m

Yield 12 oysters

Number Of Ingredients 3

12 oysters, in the shell
1 lemon
hot sauce (recommended -- Tabasco)

Steps:

  • Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy. Make sure to employ a towel over your hand.
  • Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
  • Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.

Nutrition Facts : Calories 41.9, Fat 1.2, SaturatedFat 0.3, Cholesterol 25, Sodium 53.1, Carbohydrate 2.9, Fiber 0.1, Sugar 0.1, Protein 4.8

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