It is not uncommon in Louisiana to have some sort of seafood type dish for the holidays and today is no exception. With the in-laws in from Tennessee, my husband felt it only necessary to treat his dad to some fishing. After fishing for most of the day and only catching 16 speckled trout, it was time to hang it up and fill in the quota at the local seafood market.
Ladies and gentlemen, it just doesn’t get any fresher than seafood straight off the boat untouched by any grocery store, and that is exactly where these oysters came from. We would not have it any other way. A quick shuck, a dollop of lemon compound butter, and a quick sweat over the hot coals of a charcoal grill is all there is to it.
If you bought oysters that are already shucked, then you’ve saved yourself a step, but now you don’t have the shells to grill them on. No worries! You can easily buy reusable, stainless steel oyster shells from Amazon.
If you are new to shucking oysters, there is a bit of a learning curve and Emma Christensen of thekitchn.com has a great tutorial and video that is sure to answer all of your questions. Your guests will think you are the next Emeril, and they will be asking for more!
This is what you will need to make these BBQ oysters on the half shell:
2 sticks of unsalted butter
1 Tbsp of minced garlic
Zest of 1 lemon
Juice of 1 lemon
1 Tbsp of Tony Chacheres Creole Seasoning
3 dashes of Crystal hot sauce
1/2 tsp of paprika
1/2 tsp of chili powder
2 green onions, sliced
1/2 cup of chopped parsely
2 dozen oysters
1/2 cup of Parmesan cheese
Salt and pepper to taste
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- 2 sticks of unsalted butter
- 1Tbsp of minced garlic
- 1 Tbsp of Worcestershire sauce
- Zest of 1 lemon
- Juice of 1 lemon
- 1Tbsp of Cajun seasoning
- 3 dashes of Crystal hot sauce
- ½ tsp of paprika
- ½ tsp of chili powder
- 2 green onions, sliced
- ⅓ cup of chopped parsley
- 2 dozen oysters
- ½ cup of Parmesan cheese
- Salt and pepper to taste
- Preheat a grill, preferably a charcoal grill to give the oysters that extra flavor.
- Shuck the oysters (protecting your hand with a glove), leaving the oysters on the half-shell. If the oysters are bought without shells, they may be set on pre-made oyster shells or trays.
- Bring the butter to room temperature, but not melted.
- To make the compound butter, combine butter, garlic, Worcestershire sauce, lemon zest, lemon juice, Cajun seasoning, paprika, chili powder, parsley, hot sauce, salt and pepper.
- Place ½ a Tbsp of butter mixture on the oyster in the half-shell and grill for approximately 4-5 minutes.
- Sprinkle Parmesan cheese on the oyster and allow to melt.
- Remove the oyster on the half-shell from the grill. Serve with grilled garlic toast or eat plain!