SOCIAL MEDIA

Chargrilled Oysters Two Ways--Seafood AuGratin and Chorizo Stuffed



One of our favorite things to do each time we visit New Orleans is to stop into the Royal Street Oyster Bar for their fabulous AuGratin Oysters Royale.  Freshly shucked oysters with Crab and Shrimp Augratin and grilled perfectly. So delicious.  On our last visit we stopped into a cute shop called The Groundfloor and found these cute ceramic oyster bakers--making the process of grilling oysters that much more simple. (Here's another chargrilled oyster recipe.)




The hubs, since he does most all of the grocery shopping, went to the store when I told him that I was going to make some chargrilled oyster and came home with way too many. So I decided to not only make AuGratin oysters but to also whip up some Chorizo Stuffed Oysters, one of my other all-time favorites. These fantastic bites are perfect as appetizers or an entree-your choice completely. Just know that once you start eating them it is almost impossile to stop.





Yield: 2 dozen oystersAuthor: LouLou Sucre

Seafood AuGratin Chargrilled Oysters

prep time: 10 mins cook time: 15 mins total time: 25 mins

ingredients


  • 2 dozen shucked oysters
  • 4 tablespoon butter
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 cups milk
  • 1 teaspoon prepared horseradish
  • salt/pepper
  • 1/2 cup small shrimp, peeled and deveined
  • 4 ounces lump crabmeat
  • 1/3 cup breadcrumbs
  • 1/3 cup Parmesan cheese
  • 1/3 cup Olive oil
  • 1 teaspoon red pepper flakes

instructions

  1. In a saucepan, melt the butter. Add the onion and cook until translucent.  Add the garlic and cook for about 1 minute more, being careful not to burn the garlic.
  2. Add the flour and stir to combine.  
  3. Add the milk, horseradish, and salt and pepper to taste.
  4. Cook over medium heat until sauce begins to thicken.
  5. Add the shrimp and crabmeat and cook until warmed.
  6. In another bowl, add the breadcrumbs, Parmesan cheese, Olive oil, and red pepper flakes.  Stir to combine.
  7. Preheat the grill to 450℉. 
  8. Place the oysters in their shells or in individual ceramic bakers and top with 1 tablespoon of the Augratin sauce. Top each with 1 teaspoon of the breadcrumb mixture. 
  9. Place on the grill and cook for 15 minutes until bubbly and golden brown.



Yield: 2 dozen oystersAuthor: LouLou Sucre

Chorizo Stuffed Chargrilled Oysters

prep time: 10 mins cook time: 15 mins total time: 25 mins

ingredients


  • 1 small onion, chopped
  • 2 cloves garlic, diced
  • 2 tablespoons Olive oil
  • 1/4 cup white wine
  • 1 tablespoon tomato paste
  • 2 ounces chorizo
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper to taste
  • 2 dozen oysters

instructions


  1. In a large non-stick skillet over high heat, brown the onion and garlic in the Olive oil. Deglaze with the white wine and reduce until almost dry.  
  2. Add the tomato paste and the chorizo.  Brown the chorizo and continue to cook until the mixture thickens slightly.
  3. Lightly season with salt and pepper.  Add the parsley. Let cool.
  4. Place the oysters back in their shells or in individual ceramic bakers.
  5. Preheat the grill to 450℉.
  6. Top each oyster with 1 tablespoon of the chorizo stuffing.
  7. Place on the hot grill and grill for 15 minutes, until bubbly.



Enjoy!!

XO,

Sabrina

Post a Comment

Please comment with name/url setting due to problems commenting and replying with google accounts. Thanks!!