Charbroiled Oysters

Patrick Johnson

By
@pwjohnso

They say at Drago's in NOLA, "mother nature made the oysters, we just perfected them." A friend mentioned these oysters a few weeks ago and we decided to give the recipe a shot. We were not disappointed. Absolutely delicious!

The compound butter is also awesome on steaks, chicken or as a bread dipper.


Featured Pinch Tips Video

Comments:

Serves:

4 (assume 1 doz. per person)

Prep:

1 Hr

Cook:

10 Min

Method:

Grill

Ingredients

SAUCE

2 stick
unsalted butter, very soft
1 tsp
kosher salt
2 tsp
black pepper, freshly ground
8 Tbsp
pecorino romano
1/2 tsp
cayenne
1/2 tsp
white pepper
2 Tbsp
italian parsley, minced
1 tsp
worcestershire sauce
1 Tbsp
hot sauce

OYSTERS

4 doz
oysters, freshly shucked
pecorino romano for finish
italian parsley, minced for garnish
lemon wedges for serving
crusty french bread

Directions Step-By-Step

1
Mix together all of the ingredients for the sauce.
2
Heat a charcoal or gas grill until very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes until they start to bubble and the edges curl.

WARNING: The shells will crack, pop and even explode on this step. Keep children away and wear eye protection. As long as eyes are covered, the popping will not hurt.
3
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.
4
Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
5
Serve while still sizzling with Lemon wedges and fresh bread.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #grilled, #oysters, #cajun


You May Also Like: