Best Charbroiled Oysters Recipes

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CHARBROILED OYSTERS FROM DRAGOS



Charbroiled Oysters from Dragos image

From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)

Provided by riffraff

Categories     Cajun

Time 18m

Yield 8 serving(s)

Number Of Ingredients 7

32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley

Steps:

  • Heat the grill to med-high.
  • Melt butter with garlic and pepper in a large skillet.
  • Mix Parmagiano and Romano cheeses in a small bowl.
  • Spoon some of the melted butter mixture onto each oyster.
  • Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
  • Place oysters on the grill.
  • Grill oysters until they are hot, bubbly and puffed, about 8 minutes.

Nutrition Facts : Calories 383.7, Fat 28.6, SaturatedFat 16.1, Cholesterol 163.8, Sodium 425.7, Carbohydrate 11.1, Fiber 0.2, Sugar 0.1, Protein 20.6

DRAGO'S CHARBROILED OYSTERS



Drago's Charbroiled Oysters image

Drago's restaurant in Metairie, Louisiana is famous for their grilled oysters. We worked hard to replicate their buttery sauce. We never have Thanksgiving without a sack of oysters and the grill going with this sauce on the side. This recipe makes enough sauce for one dozen oysters. If you're getting a sack make about 4x this amount. There's nothing like a cool, crisp day outside with friends and family playing Bocci Ball and sharing beautiful wines.

Provided by Penny Stettinius

Categories     < 15 Mins

Time 10m

Yield 1 dozen, 3-4 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
1 pinch kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon garlic, Minced
4 tablespoons pecorino romano cheese
1 pinch cayenne
1 pinch white pepper
1 teaspoon lemon juice
1 teaspoon Italian parsley, Minced
1 dozen oyster, freshly shucked, on the half shell

Steps:

  • Whisk together all ingredients except oysters and lemon wedges.
  • Heat a charcoal or gas grill until very hot.
  • Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  • Top each with a generous portion of the sauce, enough to fill up the shell.
  • Continue grilling each oyster until the sauce is nice and bubbly and turning a caramel color.
  • Serve and eat immediately.

Nutrition Facts : Calories 440.4, Fat 35.4, SaturatedFat 20.5, Cholesterol 181.3, Sodium 265.7, Carbohydrate 11.6, Fiber 0.3, Sugar 0.1, Protein 19.5

DRAGO'S CHARBROILED OYSTERS



Drago's Charbroiled Oysters image

Don't attempt this without freshly shucked oysters and an outdoor grill. This was developed decades a go by Tommy Cvitanovich's for his restaurant "Dragos" in Metairie, Louisiana.

Provided by gailanng

Categories     European

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces butter, softened (2 sticks)
2 tablespoons garlic, minced
1 teaspoon black pepper
1 pinch dried oregano
1 1/2 dozen oysters, freshly shucked on the half shell
1/4 cup freshly grated parmesan-romano cheese mix (not canned)
2 teaspoons chopped flat leaf parsley
lemon
French bread

Steps:

  • Heat a gas or charcoal grill.
  • In a medium bowl, mix butter with garlic, pepper and oregano.
  • Place oysters on the half shell right over the hottest part. 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 -7 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top and a squirt of lemon. Serve on the shells immediately with hot French bread.

Nutrition Facts : Calories 308.7, Fat 26.3, SaturatedFat 15.6, Cholesterol 119, Sodium 364.7, Carbohydrate 6.6, Fiber 0.1, Sugar 0.1, Protein 12

DRAGO'S CHARBROILED OYSTERS



DRAGO'S CHARBROILED OYSTERS image

Categories     Shellfish

Number Of Ingredients 17

The Sauce:
1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
4 Tbsp Pecorino Romano
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley
For the Oysters:
1 Dozen Large freshly shucked Oysters on the half shell (preferrably Louisiana)
1 Recipe of the Sauce, above
Pecorino Romano to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Steps:

  • Mix together all of the ingredients. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl. 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. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley. Serve while still sizzling with Lemon wedges and fresh bread. Note: The more sauce that oozes onto the plate the better for mopping up with the bread. Also, don't be as foolish as me and just make half a dozen, 3 dozen is more like it.

CHARBROILED OYSTERS



Charbroiled Oysters image

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.

Provided by Patrick Johnson

Categories     Seafood Appetizers

Time 1h10m

Number Of Ingredients 16

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

Steps:

  • 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.

CHARBROILED OYSTERS



Charbroiled Oysters image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds butter, softened
1/2 cup finely chopped fresh garlic
1 tablespoon black pepper
1 teaspoon dried oregano
6 dozen oysters on the half shell
1 cup grated mixed Parmesan and Romano
3 tablespoons chopped fresh parsley
Hot French bread, for serving

Steps:

  • Mix the butter with the garlic, pepper and oregano.
  • Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough 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. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

CHARBROILED OYSTERS



Charbroiled Oysters image

This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting

Provided by NovemberSong

Categories     Cajun

Time 12m

Yield 5-10 serving(s)

Number Of Ingredients 6

1/2 dozen louisiana oyster
parmesan cheese
romano cheese
10 ounces melted margarine or 10 ounces butter
1 tablespoon white pepper or 1 tablespoon garlic granules
3 tablespoons minced garlic

Steps:

  • On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
  • Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.

Nutrition Facts : Calories 467, Fat 47.1, SaturatedFat 8.3, Cholesterol 30, Sodium 599.7, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 6.6

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