Low Country Steamed Carolina Cup Oysters With Melted Butter Recipes

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.

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.

Steps:

• in large nonstick skillet over medium heat saute/sweat in butter the red pepper, mushrooms, celery and onions.
• if seafood isn't cooked you can cook it in some boiling water with very little salt if any or maybe a pinch of oldbay seasoning.
• mix all ingredients into a casserole dish that is either buttered or sprayed to prevent sticking.
• bake at 375 degrees for about 40 minutes until cook through.

Steps:

• In a Dutch oven, combine the water, beer, seafood seasoning and salt; add potatoes and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and chorizo; simmer until potatoes and corn are tender, 10-12 minutes longer., Meanwhile, in a small skillet, heat oil. Add the garlic, cumin, cilantro, paprika and pepper. Cook and stir over medium heat for 1 minute., Stir the shrimp, crab legs and garlic mixture into the stockpot; cook until shrimp and crab turn pink, 4-6 minutes. Drain; transfer seafood mixture to a large serving bowl. Serve with condiments of your choice.

Steps:

• In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water.
• To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package.
• Bring to a boil.
• Boil approx 10 minutes, add corn.
• Meanwhile melt 1 stick butter in other large pot.
• Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water.
• Bring to boil.
• You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water.
• While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl.
• Should do about 4-5 times until this pot is empty. This adds great flavor!
• Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.
• Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way!
• Sweet iced tea and beer are typically the beverages for this meal.

Steps:

• Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
• Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
• Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
• Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.

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.