Charbroiled Oysters From Dragos Recipes

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CHARBROILED OYSTERS FROM DRAGOS



Charbroiled Oysters from Dragos image

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

32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley

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



New Orleans' Drago's Grilled Oysters Recipe image

This authentic recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago's Restaurant in New Orleans and Metairie, Louisiana.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish     Snack

Time 30m

Number Of Ingredients 8

8 ounces butter (softened)
2 tablespoons garlic (finely chopped)
1 teaspoon black pepper
Pinch dried oregano
18 large oysters (freshly shucked on the half shell)
1 ounce Parmesan cheese (grated)
1 ounce Romano cheese (grated)
2 teaspoons flat-leaf parsley (chopped)

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 Charbroiled Oysters image

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

1/2 cup unsalted butter, room temperature
1 pinch kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon garlic, Minced
4 tablespoons pecorino romano cheese
1 pinch cayenne
1 pinch white pepper
1 teaspoon lemon juice
1 teaspoon Italian parsley, Minced
1 dozen oyster, freshly shucked, on the half shell

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

DRAGO'S CHARBROILED OYSTERS



DRAGO'S CHARBROILED OYSTERS image

Categories     Shellfish     Appetizer     Quick & Easy     Grill/Barbecue

Yield 4 Servings

Number Of Ingredients 15

The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
The Oysters
2 dozen Oysters
Lemons for garnish
Parsley for garnish
Pecorino Romano for finish

Steps:

  • Whisk together all ingredients for the Sauce. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot 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. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread. Note: The more sauce that oozes onto the plate the better for mopping up with the bread.

CHARBROILED OYSTERS



Charbroiled Oysters image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds butter, softened
1/2 cup finely chopped fresh garlic
1 tablespoon black pepper
1 teaspoon dried oregano
6 dozen oysters on the half shell
1 cup grated mixed Parmesan and Romano
3 tablespoons chopped fresh parsley
Hot French bread, for serving

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.

CHARBROILED OYSTERS



Charbroiled Oysters image

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

1/2 dozen louisiana oyster
parmesan cheese
romano cheese
10 ounces melted margarine or 10 ounces butter
1 tablespoon white pepper or 1 tablespoon garlic granules
3 tablespoons minced garlic

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



Drago's Charbroiled Oysters image

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

8 ounces butter, softened (2 sticks)
2 tablespoons garlic, minced
1 teaspoon black pepper
1 pinch dried oregano
1 1/2 dozen oysters, freshly shucked on the half shell
1/4 cup freshly grated parmesan-romano cheese mix (not canned)
2 teaspoons chopped flat leaf parsley
lemon
French bread

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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