Charbroiled Oysters Recipe #165281
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
by NovemberSong
12 min | 10 min prep
SERVES 5 -10
- 1/2 dozen louisiana oyster
- parmesan cheese
- romano cheese
butter garlic sauce (use 1 tablespoon)
- 10 ounces melted margarine or butter
- 1 tablespoon black pepper or white pepper or garlic granules
- 3 tablespoons minced garlic
- 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.
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5 stars