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Morrow’s Grilled Oysters
| Morrow's Grilled Oysters | Print |
Recipe By: Alice Morrow
Morrow's Grilled Oysters
Ingredients
- 3-4 dozen fresh oysters (depending on size-if medium you can place 2 oysters on a shell; if large just one on each shell)
- Kosher salt, black pepper, garlic powder
- 1-2 sticks butter, melted
- ¼ c. fresh lemon juice
- Lemon zest of 1 lemon
- Freshly grated parmesan cheese
- Chopped fresh parsley
- 1-2 dozen oyster shells or ramekins
Instructions
- Drain oysters and season with salt, pepper and garlic powder. Careful with salt, sometimes oysters are salty on their own. Set aside.
- Melt butter in saucepan.
- Add the lemon juice and zest. Mix well.
- In the oyster shells or ramekins, place 1-2 oysters.
- Drizzle a little of the lemon butter.
- Sprinkle the cheese and parsley.
- Place on hot grill or 350 oven. (I place the shells on a baking sheet to avoid any of the butter sauce from spilling onto the grill or oven.
- As soon as you see the cheese melt and it is sort of bubbly, they are done. You do not want to overcook the oysters. When you have done this a few times and can gauge the heat from your grill or oven you will know when they are done. When you do this the first time, you might want to try one and see how long it takes. Every time I do it, it varies because of the size of the oyster and how hot the grill is.
Notes
*****My friend, Jacque Hardy, gave me a dozen of the most beautiful porcelain oyster shells to cook this dish in. It makes a great presentation. I no longer have to steal oyster shells out of driveways!!!!!!!!!!!!!
Here are some other sauces you can use with the oysters!
Here are some other sauces you can use with the oysters!
| Morrow's Grilled Oysters | Print |
Recipe By: Alice Morrow
GARLIC BUTTER SAUCE
Ingredients
- ½ c. butter
- 1 T. minced garlic
- 3 T. minced shallot
- 1 T. fresh lemon juice
- 1 t. kosher salt
- 1 t. fresh chopped thyme
Instructions
- In saucepan, melt butter and stir in garlic and shallot. Cook until soft, about 1 minute.
- Stir in lemon juice, salt and thyme. Keep warm while serving. Refrigerate up to 3 days.
| Morrow's Grilled Oysters | Print |
Recipe By: Alice Morrow
TARRAGON-BLACK PEPPER SAUCE
Ingredients
- ⅓ c. mayo or Miracle Whip
- ¼ c. sour cream or Greek yogurt
- 2 T. white wine vinegar
- 1 T. chopped fresh tarragon
- 1 t. kosher salt
- 1 t. black pepper
Instructions
- In bowl, combine all the ingredients. Mix well.
- Cover and refrigerate until ready to use.
| Morrow's Grilled Oysters | Print |
Recipe By: Alice Morrow
DRAGO’S CHARBROILED OYSTERS OF NEW ORLEANS
Ingredients
- 2 lbs. butter, softened
- ½ c. finely chopped fresh garlic
- 1 T. black pepper
- 1 t. oregano
- 6 dozen oysters
- 1 c. grated Parmesan and Romano cheeses, mixed
- 3 T. chopped parsley
- Lemon wedges
- Hot French Bread
Instructions
- Mix butter with garlic, pepper and oregano.
- Heat a gas or charcoal grill and put the oysters on the half-shell right over the hottest part.
- Spoon seasoned butter over the oysters and enough 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.
- Sprinkle the grated cheeses and parsley on top.
- Serve on the shells immediately with lemon wedges and hot French bread.
Notes
*****Sometimes you can buy the oysters shucked and on the shell, sometimes you can buy just the shells. If you have no luck with shells, you can put in ramekin dishes and do in the oven. They will not be as great as the original but will do in a pinch.
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