Best Emerils Gulfcoast Fishhouse Restaurant Baked Oysters Recipes

Katie's Restaurant Oyster Slessinger image

Provided by Food Network

Time 40m

Yield 1 dozen oysters

Number Of Ingredients 14

2 cups liquid margarine
1/2 cup minced garlic
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
2 tablespoons ground white pepper
2 tablespoons Italian seasoning
1 tablespoon ground black pepper
1/2 pound cooked chopped spinach
1 quart heavy cream
1/2 pound chopped cooked bacon
1 cup grated Parmesan
1/2 cup Provel cheese (use provolone if not available)
1/2 pound chopped boiled shrimp
1 dozen raw shucked oysters (in half shell)

Steps:

For the garlic butter: Whisk together the margarine, garlic, garlic powder, onion powder, white pepper, Italian seasoning and black pepper in a large mixing bowl until smooth.
For the Slessinger sauce: Add spinach, cream and half of the cooked bacon to a 6-quart pot and bring to a boil. Boil for 1 minute, then fold in Parmesan and Provel and bring back to a boil for 1 minute, stirring constantly. Simmer for 5 minutes, then add shrimp to warm.
Preheat a grill for cooking at medium heat.
Put oysters on the grill and ladle about 2 ounces garlic butter over each oyster (see Cook's Note). Cook until oysters are brown around the edges, about 5 minutes. Continue to cook until oysters are cooked through, then remove from grill and set on a plate. Ladle Slessinger sauce over oysters and garnish with remaining bacon.

Baked Oysters Brownefeller image

Provided by Alton Brown

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1 tablespoon minced garlic
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 cup Japanese (panko) bread crumbs
2 teaspoons finely chopped lemon zest
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cups rock salt
24 oysters on the half shell, with their liquor

Steps:

Preheat oven to 425 degrees F.
Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.