Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Green Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- OysterButter
- Sal Pepper
- Parmazan Cheese
- Chopped Green Onion
Directions
New Orleans Grilled Oysters Oysters can be cooked in their shells on your barbecue grill. The heat from the grill steams the oysters. They make a great appetizer.
So easy and so delicious, a local New Orleans tradition. 6 fresh oysters in the shell per person Basting sauce made from: About one stick melted butter, chopped fresh galic to taste, salt and pepper to taste, for each 6 oyster batch.
Preheat barbecue grill. Or use a toaster oven set high. Scrub the oyster shells under cold running water with a brush. Open, discard top shell and losen oyster from bottom shell. Place about a table spoon of the flavored melted butter over each oyster.
Place oysters (cup side on bottom) on hot grill about 4 inches from hot coals. Cover barbecue with lid, open any vents, and cook 3 to 5 minutes (depending on size) or until done to your taste. Using a oven mit, remove the oysters from the grill, taking care not to spill their juices. Sprinkle grated parmesan cheese and chopped green onion on top of hot oysters. Transfer onto a serving platter.
Serve with left over melted butter, your favorite hot sauce, and lemon wedges.
Category:Creole Recipes
Category:Creole Appetizers