Acme Oyster House Grilled Oyster Recipes

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CHARGRILLED OYSTERS ACME OYSTER HOUSE STYLE



Chargrilled Oysters Acme Oyster House Style image

This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts of oyster goodness. Recipe from "Louisiana Cookin" Magazine.

Provided by graniteangel

Categories     Creole

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

24 fresh shucked oysters, on the half shell
1 lb unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 bunches green onions, finely chopped
20 garlic cloves, pureed
1 teaspoon crushed red pepper flakes
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh oregano
2 tablespoons creole seasoning
2 ounces white wine
1 cup grated romano cheese
1 loaf French bread

Steps:

  • Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine.
  • Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.
  • Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt.
  • When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
  • Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.
  • All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.

Nutrition Facts : Calories 1946.7, Fat 109.7, SaturatedFat 64.8, Cholesterol 416.2, Sodium 1954.8, Carbohydrate 172.5, Fiber 8.7, Sugar 9.2, Protein 68.5

ACME CHARGRILLED OYSTERS



ACME CHARGRILLED OYSTERS image

Categories     Shellfish     Appetizer     Grill/Barbecue

Yield 4

Number Of Ingredients 13

24 oysters, freshly shucked (on the half shell)
4 sticks salted butter
2 bunches green onions, chopped fine
20 cloves fresh garlic, pureed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worchestershire sauce
2 tablespoons Creole seasoning
2 oz white wine
8 oz Romano cheese, grated
1 loaf French bread

Steps:

  • Method: Sauce Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes. In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency. Grilling Oysters Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.

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