New Orleans Grilled Oysters Recipes

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.

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!

KATIE'S RESTAURANT OYSTER SLESSINGER

Steps:

• For the garlic butter: Whisk together the margarine, garlic, garlic powder, onion powder, white pepper, Italian seasoning and black pepper in a large mixing bowl until smooth.
• For the Slessinger sauce: Add spinach, cream and half of the cooked bacon to a 6-quart pot and bring to a boil. Boil for 1 minute, then fold in Parmesan and Provel and bring back to a boil for 1 minute, stirring constantly. Simmer for 5 minutes, then add shrimp to warm.
• Preheat a grill for cooking at medium heat.
• Put oysters on the grill and ladle about 2 ounces garlic butter over each oyster (see Cook's Note). Cook until oysters are brown around the edges, about 5 minutes. Continue to cook until oysters are cooked through, then remove from grill and set on a plate. Ladle Slessinger sauce over oysters and garnish with remaining bacon.

NEW ORLEANS GRILLED OYSTERS

Steps:

• Insert charcoal insert and fill halfway with lump charcoal. Pre-heat Cuisinart Woodcreek 4-in-1 Pellet Grill to SEAR. In a medium bowl, mix butter garlic, pepper, and oregano. Once the charcoal is ready, place oysters over hot coals. Using a large spoon or small ladle, pour enough of the seasoned butter mixture directly into the oyster shells. Some of the mixture might overflow causing flare-ups. Oysters cook in about 5 minutes; the oysters will puff up and get curly on their side. Top with cheeses and parsley and cook until starting to bubble. Using tongs and remove oysters and place them on a platter. Serve immediately with grilled bread and lots of napkins.

CHARBROILED OYSTERS FROM DRAGOS

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.

CHARGRILLED OYSTERS ACME OYSTER HOUSE STYLE

Steps:

• Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine.
• Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.
• Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt.
• When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
• Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.
• All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.