GRILLED OYSTERS
Provided by Food Network
Categories appetizer
Time 1h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
HOW TO GRILL OYSTERS
SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked and also make sure your heat is on HIGH or else the shells won't pop open. 2 dozen oysters will serve 4 as an appetizer or 2 as a main course. Recipe from Steven Raichlen's How to Grill.
Provided by januarybride
Categories Healthy
Time 6m
Yield 2 dozen, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat grill to high (very important, otherwise they will not get hot enough to pop open the shells).
- Check oysters for freshness by tapping each oyster gently on a work surface to make sure they close their shells when tapped. Discard any oysters that don't close.
- Place the oysters on the grate with the deeper shell down to hold in the juices.
- Grill for 5-8 minutes. Remove each oyster from the grill the second the shell pops open (even if it is ever so slightly open) dumping out the juices onto the coals. Do not delay in removing them from the grill, as they will cook up to nothing!
- Pry off top shells with an oven mitt, pull the oyster off of the top shell. Dump out juices, return oyster to the shell and serve immediately.
Nutrition Facts : Calories 243, Fat 6.9, SaturatedFat 1.5, Cholesterol 150, Sodium 318, Carbohydrate 14.8, Protein 28.4
GRILLED OYSTERS WITH LEMONY GARLIC-HERB BUTTER
Garlic, lemon, herbs and butter form a classic European pairing that is perfectly at home spooned into a hot grilled oyster, but if that's not your style, try out these recipes for Buttery Soy-Sake Glaze or Harissa-Parmesan Butter - or, better yet, make all three. Any leftover flavored butter and sauces are excellent melted over grilled vegetables, such as asparagus or zucchini, or over grilled chicken, fish or even steak, and they can be stored in the refrigerator for several weeks or in the freezer for several months. When shopping for oysters, look for specimens with deeply cupped bottom shells in order to help retain their natural liquor and provide ample space for the flavored butter.
Provided by J. Kenji López-Alt
Categories dinner, seafood, appetizer, side dish
Time 30m
Yield 24 oysters
Number Of Ingredients 7
Steps:
- Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
- Prepare the garlic-herb butter: In a food processor, combine the butter, parsley, basil, garlic, lemon zest and juice, a large pinch of salt and a few grinds of pepper. Process until the herbs are finely chopped and there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
- Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
- As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
- Spoon a generous teaspoon of the garlic-herb butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet and serve immediately.
OYSTERS, THREE WAYS
Make and share this Oysters, Three Ways recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 12m
Yield 1 serving(s)
Number Of Ingredients 23
Steps:
- Fried Oyster:.
- Mix buttermilk and hot sauce. Shuck a fresh, local oyster and drench it in the mixture.
- Make butter from AP flour and cornmeal, then toss the drenched oysters in the batter.
- Flash fry the oysters in very hot oil until they are golden brown. Dust them with salt, pepper and cayenne.
- Serve on the half shell.
- Top with Lemon Aioli and Fried Garnish.
- Lemon Aioli:.
- In a bowl add mayonnaise, lemon zest and salt, pepper, mix together.
- Fried Garnish:.
- Drain capers and fry in a hot oil for a few minutes.
- Finally add few slices of pickled pearl onion and some tarragon.
- Grilled Oyster:.
- In a bowl add 1 cup of softened butter, add lime juice, green chopped onions and hot sauce. Mix together and add a teaspoon of chili lime butter mixture to oysters.
- Place Oyster on the hot grill until butter melts.
- Add green onions as garnish.
- Raw Oyster:.
- Add few drops of hot sauce, green onion oil, salt and pepper, a little bit of caviar and finish it with fresh dill.
Nutrition Facts : Calories 3637, Fat 210, SaturatedFat 125, Cholesterol 677.2, Sodium 3149, Carbohydrate 354.8, Fiber 23.1, Sugar 54.6, Protein 95.1
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