Grilled Oysters New Orleans Style
by Adam Licht on Nov 01, 2021
Hi Y’all on my recent fishing trip to New Orleans I was lucky enough to have an out of body experience. I had the famous Grilled Oysters from Drago’s and Acme Oyster House. These are two temples dedicated to the fine art of grilling oysters.
What I like about this recipe is that we are taking a pristine seafood product and transforming it into sheer bliss with a handful of pure ingredients in just 5 minutes of cooking!! The other amazing thing is that a budding home cook can impress friends and family to the point where everyone will say – “I have to have this recipe”! So, let’s get cooking!
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 6 servings
Yield: 18 oysters
Calories 437, Fat 37g, Carbs 9g, Protein 18g
- 8 ounces (1 cup) unsalted butter, softened
- 2 tablespoons finely chopped garlic
- 1 teaspoon freshly ground black pepper
- 1 pinch dried oregano
- 18 large oysters, freshly shucked on the half shell
- 1 ounce grated Parmesan cheese
- 1 ounce grated Pecorino Romano cheese
- 2 teaspoons coarsely chopped parsley
- Gather the ingredients.
- Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F.
- In a small saucepan, gently melt the butter.
Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
Place the oysters on the half shell right over the hottest part. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill.
Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
In a small bowl, mix together the grated Parmesan and Romano cheeses. Reserve. Top with the cheese mix and parsley.
Serve on the shells immediately.
SERVE WITH CRUSTY FRENCH BREAD!!
This will welcome your guests with a great big hug and a warm smile – Happy cooking – Chef Adam