Chargrilled Oysters
Recipe by Shaw’s Crab House
Shaw’s Crab House is sharing the recipe for Chargrilled Oysters, a New Orleans-inspired classic. Make this recipe to celebrate Mardi Gras, or whenever you’re craving buttery seafood goodness.
Chargrilled Oysters
A buttery Big Easy bite
Yield: 2-3 servings
Ingredients:
FOR CHARGRILLED OYSTERS
10 oysters, shucked (chef recommends Delaware oysters)
¾ cup chargrilled butter (see sub-recipe)
1 lemon wedge, for serving
FOR CHARGRILLED BUTTER
1¼ sticks unsalted butter, softened
3 Tbsp. grated parmesan cheese
2 tsp. lemon juice
2 tsp. minced garlic
1 tsp. Worcestershire sauce
1 tsp. Tabasco hot sauce
⅛ tsp. cayenne pepper
¼ tsp. pepper
¼ tsp. salt
¼ tsp. paprika
parsley, finely chopped, to taste
Method:
FOR CHARGRILLED BUTTER
1. In a bowl, combine the softened unsalted butter, minced garlic, fresh lemon juice, Worcestershire sauce, Tabasco hot sauce, cayenne pepper, paprika, grated parmesan cheese, and salt and pepper mixture.
2. Mix until fully incorporated. Set aside.
FOR CHARGRILLED OYSTERS
1. Preheat the grill to high (approx. 575-700°F).
2. While the grill is heating, spoon the chargrilled butter mixture evenly onto each oyster.
3. Place the oysters directly on the grill, shell side down.
4. Grill for 7-10 minutes, until the liquid in the shell is actively boiling and the surface turns golden brown. The oyster will shrink slightly when done.
5. Remove from the grill, garnish with chopped parsley to taste and serve with a lemon wedge on the side.
