Oyster Parmesan Recipes

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OYSTER PARMESAN



Oyster Parmesan image

Make and share this Oyster Parmesan recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 4 ramekins, 4 serving(s)

Number Of Ingredients 8

1 large onion, minced
5 garlic cloves, minced
1/2 cup olive oil
1/8 teaspoon cayenne pepper
4 slices bacon, crisply cooked and crumbled
1 pint oyster, with liquid, drained reserving liquid (I cut oysters in half if too large)
1 1/4 cups seasoned dry bread crumbs
1/4 cup grated parmesan cheese

Steps:

  • Preheat over 350 degrees.
  • Saute onions and garlic in olive oil until slightly brown.
  • Add drained oysters and cayenne pepper.
  • Cook until edges curl.
  • Remove from heat; stir in breadcrumbs, Parmesan cheese, oyster liquid and bacon. Mix well. Mixture should be very moist (like stuffing). If too dry, add additional water. Top with additional breadcrumbs and cheese.
  • Spoon into individual greased ramekins or custard cups.
  • Bake for 30 minutes.

BAKED PARMESAN OYSTERS



Baked Parmesan Oysters image

Garlic and parmesan coat these rich jewels of the sea. Serve them as a first course to an elegant feast or enjoy them as a main course on a bed of pasta and wilted spinach

Provided by Annacia

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup olive oil
1 garlic clove, crushed
3/4 cup crushed cracker
2 tablespoons grated parmesan cheese
4 cups shucked oysters
1/4 cup sherry wine

Steps:

  • Preheat oven 375°F Oil a 13x9x2-inch baking dish.
  • In a small bowl, combine olive oil and garlic.
  • In another bowl, combine crackers and Parmesan cheese.
  • Dip oysters into oil mixture then coat with crumb mixture until evenly coated.
  • Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture.
  • Bake for 12 to 15 minutes to brown.

Nutrition Facts : Calories 272.5, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.8, Sodium 183.8, Carbohydrate 9.8, Fiber 0.1, Sugar 0.7, Protein 11.6

NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE



New Orleans' Drago's Grilled Oysters Recipe image

This authentic recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago's Restaurant in New Orleans and Metairie, Louisiana.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish     Snack

Time 30m

Number Of Ingredients 8

8 ounces butter (softened)
2 tablespoons garlic (finely chopped)
1 teaspoon black pepper
Pinch dried oregano
18 large oysters (freshly shucked on the half shell)
1 ounce Parmesan cheese (grated)
1 ounce Romano cheese (grated)
2 teaspoons flat-leaf parsley (chopped)

Steps:

  • 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 of the grill. 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. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.

Nutrition Facts : Calories 301 kcal, Carbohydrate 9 g, Cholesterol 125 mg, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, Sodium 434 mg, Sugar 0 g, Fat 21 g, ServingSize 18 oysters (6 servings), UnsaturatedFat 0 g

BAKED OYSTERS WITH SALSA, FETA & PARMESAN



Baked Oysters With Salsa, Feta & Parmesan image

This recipe is from "Sea Choice" oysters. It is an 8 oz container holding 6 large oysters. Number may vary according to size. The original recipe said 1 tsp olive oil in each muffin tin - I just sprayed lightly with Canola oil. I say 2 servings but if you have someone with a large appetite you may have to double the recipe. You may serve this as a first course then it would serve 3-6

Provided by Bergy

Categories     < 30 Mins

Time 30m

Yield 6 Oysters, 2 serving(s)

Number Of Ingredients 4

8 ounces fresh oysters
6 tablespoons medium salsa
6 teaspoons feta cheese, crumbled
6 teaspoons parmesan cheese, grated

Steps:

  • Spray a 6 compartment muffin tin with pam or oil.
  • Place one oyster in each cup.
  • Cover with a tbsp of salsa -Use hot if you want more heat.
  • Sprinkle each first with a tsp of Feta then with the parmesan.
  • Bake in preheated 350 F oven for 20 minutes or until they are golden.

Nutrition Facts : Calories 164.5, Fat 6.2, SaturatedFat 2.9, Cholesterol 69.3, Sodium 893.7, Carbohydrate 12.4, Fiber 1.6, Sugar 3.5, Protein 15.5

GRILLED OYSTERS WITH HARISSA-PARMESAN BUTTER



Grilled Oysters With Harissa-Parmesan Butter image

At Cristiano Ristorante in Houma, La., the chef Lindsay Mason ladles a buttery mixture of roasted red peppers, garlic and Parmesan into grilled oysters. This version replaces the roasted peppers with North African harissa, offering the same sweet-savory combination, but with a bit more kick. For more grilled oyster flavor combinations, try this recipe for Grilled Oysters With Lemony Garlic-Herb Butter or this recipe for Grilled Oysters With Buttery Soy-Sake Glaze. The flavored butter can be stored in the refrigerator for several weeks or in the freezer for several months.

Provided by J. Kenji López-Alt

Categories     seafood, appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 6

1/2 cup unsalted butter
1/3 cup harissa (preferably Mina or Mustapha brand)
1 ounce finely grated Parmesan
6 medium garlic cloves, minced
24 oysters, scrubbed clean of any sand or grit under cool running water
Minced cilantro leaves, for serving

Steps:

  • Ignite a full chimney of coals and spread out under one side of the grill once they are fully covered in gray ash, or heat half the burners of a gas grill to high. Cover and let the grill heat for 10 minutes. Meanwhile, cut off a sheet of aluminum foil twice the length of a 13-by-18-inch rimmed baking sheet. Crumple it up so that it fits into the baking sheet. The crumpled foil should be able to support the cupped side of the oysters without allowing them to tip over.
  • Prepare the harissa-Parmesan butter: Combine the butter, harissa, Parmesan and garlic in the bowl of a food processor. Process until there are no large chunks of butter remaining, about 30 seconds total, stopping to scrape down the sides of the processor with a rubber spatula a few times as needed. Transfer the mixture to a small, oven-safe saucepan.
  • Using tongs, arrange the oysters over the hot side of the grill, placing them with the cupped sides down, doing your best to set them in the grates so that oyster juices don't pour out of the cups as they open. Cover and cook, checking on them every minute or so, and transferring any oysters that have begun to gape open to the foil-lined baking sheet. After a total of 4 minutes, transfer any remaining oysters to the foil whether they have opened or not. Place the saucepan on the cooler side of the grill.
  • As soon as the oysters are cool enough to handle, pry off the top shells with a butter knife or oyster knife, severing through the muscle that holds the oyster to the shell and retaining as much juice in the shell as possible. For oysters that aren't already gaping open, the easiest way to pry off the lids is by inserting the tip of the knife into the joint and firmly twisting it until the joint releases.
  • Spoon a generous teaspoon of the harissa-Parmesan butter (which should be fully melted by now) into each oyster, then return the oysters directly onto the grates on the hot side of the grill. Cook, uncovered, until the sauce mixture is bubbling hot, about 1 minute. Return the oysters to the foil-lined baking sheet, sprinkle with cilantro, and serve immediately.

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