CHARBROILED OYSTERS
Ingredients:
1/2 dozen Louisiana oysters
1 Tbsp. butter garlic sauce (see recipe)
Parmesan cheese & Romano cheese
Chef: Tommy Cvitanovich, Drago's
On outside grill, place half dozen oysters (on the halfshell). Put 1 Tbsp. 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: We recommend cooking on an outside grill because of intense heat and smoke. "And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce." |
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OYSTER BIENVILLE
Ingredients:
1/4 cup butter or margarine
3 tablespoon flour
1 clove garlic
1 tablespoon onion juice
1 tablespoon Worcestershire sauce
1/4 teaspoon celery seed
1 2-ounce can mushrooms
3/4 cup liquid
18 medium boiled Louisiana shrimp
1½ pints medium Louisiana oysters
Parmesan cheese
Chef: Catherine Longman
Serves: 6
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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Oysters Rockefeller
Ingredients:
36 fresh oysters on the half shell
6 tablespoons butter
6 tablespoons finely minced raw spinach
3 tablespoons minced onion
3 tablespoons minced parsley
5 tablespoons bread crumbs
Tabasco sauce to taste
1/2 teaspoon Herbsaint, or substitute Pernod
1/2 teaspoon salt
Melt the butter in a saucepan. Add all the ingredients except the oysters. Cook, constantly stirring for 15 minutes. Press the mixture through a sieve or a food mill. Cool. Line six pie tins with rock salt. Set 6 oysters in the rock salt on each pie tin. Divide the topping into 36 equal portions. Place one portion on each oyster. Broil until topping is brown. Serves 6.
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Barebecue Oysters
Ingredients:
1/4 cup tomato-based chili sauce
1 tablespoon oyster or soy sauce
1 tablespoon lemon juice
2 teaspoons minced fresh cilantro
16 oysters in shells (about 4 in. long), scrubbed
In a small bowl, mix chili sauce, oyster sauce, lemon juice, and cilantro.
To shuck each oyster, place shell, cupped side down, on a heavy towel. Grip curved end of shell with a towel and hold oyster level. Firmly insert an oyster knife into hinge at narrow end of oyster between top and bottom shell; twist to open. Slide oyster knife along underside of top shell to cut adductor muscle and free oyster. Remove top shell. Slide knife under oyster to cut free. Leave in shell and set shell side down on a tray.
Spoon an equal portion of the chili sauce mixture onto each oyster.
Set oysters on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook until juices bubble, about 4 minutes.
Serve hot oysters in shells.
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