GRILLED GULF OYSTERS WITH CRAB AND SHRIMP
4-6
30
minutesChargrilled oysters are a having a moment, and we couldn’t be happier about it! From white linen restaurants to local joints off the beaten path, these delicacies are essentially a blank canvas. Topped with everything from Rockefeller sauce to this version with a sublime crabmeat and shrimp cream sauce. Our Bayou Lafourche Blend comes into play here delivering the perfect flavor backdrop this to this dreamy dish.
This recipe was featured in our digital magazine Pathway: A Culinary Journal. This recipe-driven guidebook is a culinary journal through south Louisiana covering the path of Hurricana Ida.
Ingredients
1 Tbl unsalted butter
½ cup chopped red bell pepper
¼ cup sherry
2 cups heavy whipping cream
1 tsp Bayou Lafourche Blend
1 dozen raw oysters, on the half shell
1 cup white lump crabmeat
1 cup chopped cooked shrimp
1/2 cup panko
½ cup grated romano cheese
½ cup grated parmesan cheese
Parsley and scallions for garnish
Instructions
- In a large skillet over medium-high heat, add the butter and roasted red peppers. Sauté the peppers until they soften, about 5 minutes. Add the sherry and deglaze the pan. Cook for 2 mins to allow the alcohol cook away.
- Add the cream, and once it begins to bubble, lower the heat to a simmer. Stir until the cream thickens and coats the back of a spoon. Keep warm.
- In a bowl, make the topping by combining the crab, shrimp, panko and cheeses. Set aside.
- Heat a gas grill to high. Ensure that the muscle has been severed from the shell. Place the oysters in their shells directly on the grill grates. Spoon the cream onto the oysters and cook until it bubbles. Then add a spoonful of crabmeat/shrimp topping.
- Serve immediately with french bread.
