BARBECUED OYSTERS
Perhaps nothing so perfectly captures the sweet, salty essence of the sea as an oyster on the half shell. The Hog Island Oyster Company in Marshall, California, harvests some of the most delicious oysters in the United States. Michael Watchorn, shares one of his favorite recipes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat a gas grill to high. Place rock salt in a saucepan, and place on grill until heated through.
- Place oysters curved side down on grill. Cook until beginning to open, about 6 minutes. Using tongs, remove from grill and remove top shell.
- Divide the barbecue sauce between 6 of the oysters. Divide the compound butter between remaining 6 oysters. Return to grill until heated through, and butter is melted.
- Spread rock salt onto a serving platter. Arrange oysters on salt. Garnish with lemon wedges. Serve immediately.
GRILLED OYSTERS
Provided by Food Network
Categories appetizer
Time 1h11m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
- Preheat a grill to high.
- Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
- Serve immediately.
SPICY BARBECUED OYSTERS
If you're intimidated by shucking oysters--this recipe for barbecued oysters is for you. When you grill them, steam builds up inside the shells until they pop open. Then you slather a little garlicky red barbecue sauce on each oyster, put them back on the grill to get hot and bubbly, and you're done. At a party, bring your oysters to the grill and show your guests how it's done so they can barbecue their own.
Provided by John Ash
Categories Healthy Oyster Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high.
- Melt butter in a small saucepan over medium heat. Add garlic and cook, stirring, until it softens, about 1 minute. Remove from heat and stir in chili sauce (or ketchup), lemon juice and hot sauce.
- Bring oysters along with the sauce, a cutting board, an oven mitt, tongs and an oyster knife (or other small knife) to the grill.
- Place oysters flat-side up on the grill rack. Close the lid and grill until the top shell pops open, 3 to 5 minutes. Transfer the oysters to the cutting board with tongs, keeping them as level as possible so the oyster "liquor" (salty seawater) doesn't spill out.
- Wear the oven mitt to hold the oyster and use the knife to remove the top shell, cutting the oyster away from the top shell and leaving it in the bottom shell. Periodically wipe your knife clean. Discard the top shells. Spoon about 1 teaspoon sauce onto each oyster. Return the oysters to the grill, close the lid and grill until the sauce is bubbling, 2 to 4 minutes more. Serve with small forks.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 4.6 g, Cholesterol 36.8 mg, Fat 5.2 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 228 mg, Sugar 1.1 g
BARBECUED OYSTERS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except oysters in a small mixing bowl. Shuck oysters and discard their top shells. Place on a preheated grill and spoon a small amount of the butter mixture onto each one. Close lid and grill for 2 minutes until the edges of the oysters just begin to curl. Transfer to a rock salt-lined platter and garnish with lemon wedges. Serve immediately.
BARBECUED OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER
Pep up your barbecue with these wonderfully meaty molluscs, bubbling in a smoky spiced garlic butter. Use large green-shelled mussels instead, if you like
Provided by Rosie Birkett
Categories Snack, Starter
Time 40m
Number Of Ingredients 10
Steps:
- In a small bowl, beat the butter until it's completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface. Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
- Light the barbecue and let it burn until the coals are glowing whitehot. Now shuck your oysters. Fold a tea towel into a strip and lie it on a firmly positioned chopping board (held in place underneath by some damp kitchen towel). Put the oysters on the towel, curved-side down, and wrap the tea towel over to sandwich it. Use a strong knife, preferably a shucking knife, to firmly pierce the hinge of the oyster, then turn it to open the oyster until you hear it pop. Work the knife around the edge of the shell, being careful not to cut into the oyster, until you can remove the lid. Disconnect the oyster from its shell on the bottom so it slides out easily.
- Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like.
Nutrition Facts : Calories 196 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
BARBECUED OYSTERS
There are many people out there who claim to be oyster lovers yet have eaten them only raw. It's true that slurping down an oyster on the half shell is a great culinary experience, but to call yourself a true oyster aficionado you need to open yourself up to the glories of the cooked oyster. The meat is tender and even buttery, its fresh taste of the sea concentrated by the oven's heat. A rich butter seasoned with the soft licoricelike flavor of tarragon and the sharp bite of black pepper melts over the cooked oyster, joining the oyster's juices in the shell. Serving the oyster shells on a bed of salt is both an attractive and a handy presentation; the salt keeps the shells upright and keeps them from sliding around the platter.
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine the butter and chopped tarragon in a food processor and process until smooth. Add the black pepper and 1 teaspoon salt and pulse a few times to combine. Scrape the mixture into a bowl.
- Preheat a grill or the broiler to high or heat a grill pan over high heat. Spread 1 cup kosher salt over the bottom of a large platter.
- Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat. Keep warm.
- Carefully shuck the oysters over a bowl, reserving all of the oyster liquor. Return each oyster to its bottom shell; discard the top shells. Add some of the oyster liquor back to the oysters in the shell. Top each oyster with about a teaspoon of the butter.
- Carefully place the oysters in the half shell on the grates of the grill or on the grill pan. Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes. (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.)
- Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce. Garnish with tarragon leaves and serve immediately.
GRILLED BARBECUED OYSTERS
Cooking Light is responsible for this recipe. DH loves oysters, so he is really looking forward to these.
Provided by SkinnyMinnie
Categories Oysters
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the hot sauce, Worcestershire sauce, lemon juice, olive oil, salt, pepper, and garlic in a small saucepan, and stir well.
- Prepare grill.
- Place saucepan containing sauce on grill rack. Place the oysters on grill rack, and grill 5 min or so until a few oysters begin to open.
- Remove oysters from heat. Carefully open oysters, leaving on the half shell.
- Sprinkle oysters with parsley, and drizzle with sauce.
- Serve with lemon wedges.
Nutrition Facts : Calories 544.2, Fat 17.4, SaturatedFat 3.6, Cholesterol 300, Sodium 1700.2, Carbohydrate 38.5, Fiber 1.7, Sugar 2.3, Protein 57.5
More about "barbecued oysters recipes"
THE BEST DAMN BBQ OYSTER RECIPE ON EARTH
From guideadvisor.com
NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE - THE SPRUCE …
From thespruceeats.com
BBQ OYSTERS IN THE SHELL | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
BARBECUED OYSTERS RECIPE | RECIPELAND
From recipeland.com
10 BEST GRILLED OYSTERS RECIPES | YUMMLY
From yummly.com
BARBECUED OYSTERS RECIPE -SUNSET MAGAZINE
From sunset.com
GRILLED OYSTERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BARBECUED OYSTERS - BARBECUEBIBLE.COM
From barbecuebible.com
BARBECUED OYSTERS RECIPE - FOOD.COM
From food.com
BARBECUED OYSTERS RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
RECIPE FOR BARBECUED OYSTERS - MARLI AVE RECIPES
From marliave.com
8 RECIPES TO GRILL IN DECEMBER - BARBECUEBIBLE.COM
From barbecuebible.com
5 GRILLED OYSTER RECIPES TO TRY ASAP
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love