Low Country Steamed Carolina Cup Oysters With Melted Butter Recipes

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LOW COUNTRY STEAMED CAROLINA CUP OYSTERS WITH MELTED BUTTER



Low Country Steamed Carolina Cup Oysters with Melted Butter image

This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter, cocktail sauce, and lemon wedges.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Seasoned oak or hickory chips, for fire
Bricks, large stones, or cinder blocks, to support sheet metal
1 piece sheet metal (at least 3 by 3 feet and 3/16 inch thick)
30 to 40 pounds oysters, rinsed
3 to 4 large burlap sacks, soaked in water
1 pound butter, melted
2 cups cocktail sauce
3 to 4 lemons, cut into wedges

Steps:

  • Build a hot fire with wood chips. Stack stones or bricks around fire so that the sheet metal sits securely on top.
  • Once metal is very hot, place oysters on top, and cover completely with wet burlap. Steam until shells begin to open, checking frequently, 12 to 18 minutes.
  • Shovel oysters onto a serving platter, discarding any that do not open, and serve immediately with melted butter, cocktail sauce, and lemon wedges.

GRILLED OYSTERS WITH LEMON BUTTER



Grilled Oysters with Lemon Butter image

This is a simple version of what they call an Oyster Roast in the Carolina low country. You just put some nice plump oysters over a hot fire and when they pop open, you spoon over a little lemon butter and serve them immediately. A friend of mine, Tim Gilchrist, invented a special tool he calls a "Great Grate" which holds the oysters upright and allows you to pick up the grate instead of the individual oysters. It's really a very special tool. They are made in various sizes that can hold 6 to 30 oysters. The grate can also be used for clams. Great Grates can be purchased on line at www.greatgrate.com or by calling Great Grate at 877-768-5766. You can use any medium to large plump oysters for this recipe, but I like to use wild oysters like blue points; fancy half-shell oysters are expensive and some of their nuances are lost in the cooking. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier. You will also need a 1-quart saucepan, a wooden spoon, and a whisk to make the sauce.

Provided by Food Network

Categories     dessert

Yield Serves 4 to 6 as an appetizer

Number Of Ingredients 6

2 pounds medium-sized oysters, well scrubbed (about 24)
1/3 cup heavy cream
8 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly chopped chervil or parsley leaves
Kosher or sea salt and freshly ground white pepper

Steps:

  • Preheat grill or Great Grate over medium heat.
  • Scrub and rinse the oysters. Keep refrigerated until ready to grill.
  • To make the sauce: Pour the cream into a 1-quart saucepan and cook over low heat, whisking occasionally to prevent the cream from boiling over, until the volume is reduced by half, about 8 minutes. Increase the heat to medium and add the butter, 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Add the lemon juice and simmer briefly. Remove the saucepan from the heat. Add the chervil or parsley and season, to taste, with salt and pepper. Keep the sauce warm until ready to serve.
  • Set up the oysters on the grill with the cup side down (and flat side up) or place them directly on the grill in the same fashion. Cook the oysters without turning them.
  • As soon as the oysters pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) lined with a bed rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each oyster and serve immediately.

STEAMED OYSTERS



Steamed Oysters image

If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 48m

Yield 4

Number Of Ingredients 3

4 pounds oysters in shells
1/2 cup boiling water
Butter or margarine, melted, if desired

Steps:

  • Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
  • Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
  • Serve hot oysters in shells with butter.

Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

UNCLE BILL'S STEAMED OYSTERS



Uncle Bill's Steamed Oysters image

Make and share this Uncle Bill's Steamed Oysters recipe from Food.com.

Provided by William Uncle Bill

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

8 large fresh oysters, in a shell
4 tablespoons extra virgin olive oil
6 cloves garlic, finely chopped
2 tablespoons fresh grated gingerroot
3 tablespoons brandy
2 tablespoons lemon juice
3 tablespoons chili sauce
2 large green onions or 2 large scallions, chopped

Steps:

  • Shuck oysters carefully and save the shell.
  • Arrange oysters in a half shell on a heat-resistant plate ready for steaming.
  • Heat a small frying pan over medium heat.
  • Add olive oil, garlic and grated ginger and cook until pale golden, about 1 minute, stirring constantly.
  • Add brandy and ignite, shaking pan to mix; cook until alcohol is burned off, about 10 seconds.
  • Spoon lemon juice equally on each oyster that are arranged in the half shell.
  • Spoon chili sauce equally on each oyster.
  • Top each oyster with the chopped green onions.
  • Place plate of oysters in a steamer.
  • Cover and let steam for 6 to 8 minutes or until oysters are done to your likeness.
  • Serve immediately.
  • If you buy oysters already shucked, then place them in egg cups that are used for poaching eggs, also use the pan that comes with the egg cup.
  • Firstly, spray each egg cup with olive oil or a good cooking oil.
  • Place one oyster in each cup.
  • Proceed to prepare oysters as noted above.
  • Add about 3 cups of water to the steaming pan and bring to boil.
  • Place the cups into poaching tray and then into the steamer.
  • Cover and let steam for about 8 minutes or until oysters are done to your likeness.

Nutrition Facts : Calories 518.8, Fat 31.8, SaturatedFat 4.8, Cholesterol 100, Sodium 561.7, Carbohydrate 22.2, Fiber 2.5, Sugar 3.8, Protein 20.7

DAVE'S LOW COUNTRY BOIL



Dave's Low Country Boil image

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Provided by Lisa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h

Yield 15

Number Of Ingredients 6

1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

Steps:

  • Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
  • Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 45.8 g, Cholesterol 333.2 mg, Fat 29.4 g, Fiber 5.5 g, Protein 67.6 g, SaturatedFat 9.2 g, Sodium 1575.9 mg, Sugar 5.1 g

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