Cook like the Pros: STIR's grilled oysters
Our Cook like the Pros series continues with this recipe from STIR Executive Chef Heather Miro.
Posted — UpdatedMake sure to use some fresh North Carolina oysters!
- 6 oysters of your choice
- 6 teaspoon of scampi butter (see recipe)
- 6 teaspoons of parmesan cracker crumb (see recipe)
- 1 pound butter softened
- 1.5 cups parsley chopped
- 1 lemon
- 1 Tablespoon chopped garlic
- .33 cups of shallots
- 1 Tablespoon chili powder
- 2 teaspoons red pepper flakes
Place all ingredients in a food processor and pulse blend until smooth.
The scampi butter recipe can be cut in half but it makes a great compound butter just to have in the fridge to top off salmon, steak, or even to make a shrimp scampi!
- half cup parmesan
- half cup saltine crackers
Evenly spread parmesan on a lined sheet tray into a 350* oven cook until golden brown approximately 10 minutes. Remove and let cool until the cheese is crunchy. Place cooled cheese and crushed saltines in a food processor pulse until evenly distributed.
- Shuck oysters
- 1 teaspoon of scampi butter for every oyster this goes on before putting oysters on the grill
- Place oyster on a medium heat grill (gas/charcoal)
- When butter completely melts pull oysters off the grill, add your parmesan cracker and serve
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