Chargrilled Oysters
Appetizers
Recipe courtesy of Acme Oyster House
Serves 4
Ingredients:
24 oysters, freshly shucked (on the half shell)
4 sticks salted butter
2 bunches green onions, chopped fine
20 cloves fresh garlic, pureed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worchestershire sauce
2 tablespoons Creole seasoning
2 oz white wine
8 oz Romano cheese, grated
1 loaf French bread
Acme Chargrilled Oysters
Acme Chargrilled Oysters
Click image to enlarge
Method:
Sauce
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
Grilling Oysters
Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.
Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add 1 teaspoon of butter sauce to the top of each oyster.
Acme Chargrilled Oysters
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Acme Chargrilled Oysters
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Re: Acme Chargrilled Oysters
OMG, into the favorites folder with this one.
- Drifting Yak
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Re: Acme Chargrilled Oysters
What he said!! Been wanting to try oysters on the grill so this will make them a reality! Thanks for posting!
Re: Acme Chargrilled Oysters
That looks really good.
Re: Acme Chargrilled Oysters
I'm going to have to disagree with this recipe. It clearly states this as an appetizer for four. False, I won't share.
Re: Acme Chargrilled Oysters
lip smacking good!!! Thanks for the recipe share!
Harold Ray wrote:Chargrilled Oysters
Appetizers
Recipe courtesy of Acme Oyster House
Serves 4
Ingredients:
24 oysters, freshly shucked (on the half shell)
4 sticks salted butter
2 bunches green onions, chopped fine
20 cloves fresh garlic, pureed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worchestershire sauce
2 tablespoons Creole seasoning
2 oz white wine
8 oz Romano cheese, grated
1 loaf French bread
Acme Chargrilled Oysters
Acme Chargrilled Oysters
Click image to enlarge
Method:
Sauce
Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.
In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.
Grilling Oysters
Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.
Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add 1 teaspoon of butter sauce to the top of each oyster.
Re: Acme Chargrilled Oysters
Made this last night to rave reviews. I adjusted the garlic to about half the amount and the store was out of good Romano so I used good parmasean. Dipping the bread in the extra sauce kept the non oysters eaters happy. Thanks for the recipe
- Chief Brody
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Re: Acme Chargrilled Oysters
Nice - thanks for posting it.