Charbroiled Oysters
I love seafood. I can't really imagine leaving Louisiana and not being able to find the abundance of seafood we have here.
Many years ago we tried these at a local restaurant and fell in love. So much garlicky butter, just pure goodness.
This method is much easier than shucking oysters as the original recipe calls for. Neither my husband nor I like to shuck oysters, so we tend to not cook this recipe for that reason. But then one day I stumbled upon these little tins at my dad's house and it clicked that I should try these with oysters! My dad usually uses these tins for making crab cakes.
Ingredients:
**It is important to tell you that before you add anything to an oyster you should taste them. If that sounds gross to you, you probably don't really like oysters! lol. You have to taste them because sometimes they sit in super salty water and you don't even need to salt them. However, like tonight, mine had absolutely no salt on them at all. So times like that I can add whatever I want to the oysters without worrying about over salting them.
30 cloves of garlic (thats not a typo! Seriously, try it)
2-3 sticks of butter (I usually just go on and do 3)
25 oysters
1tbsp parsley
1tsp Slap Ya Mama cajun seasoning
1tsp parmesan cheese (each oyster cup)
Directions:
Make your butter sauce first.
Melt 3 sticks of butter, slowly
Add all the garlic, chopped fine
Sauté the garlic until fragrant- this will only take a few minutes
Add the parsley and slap ya mama seasoning
Place one or two oyster in each tin(they are the size of a cupcake wrapper).
Add 2tbsp butter mixture sauce per tin. Any sauce left over should go in a dish to soak up with french bread.
Sprinkle a little slap ya mama on each oyster in the tin, only if your oysters aren't salty already. If they are salty, you want to skip this part. If you want spice, add cayenne.
Put 1tsp of parmesan cheese on each oyster cup.
Grill:
Put 3 burners (on a 6 burner pit) on high, get it to about 400
Put the oyster cups right over the burners
Cook for about 8-10 minutes or until done (depends on size of oyster)
