Grilled Oysters With Crawfish Butter, Pickled Corn And Chives
From LaSeafood 13 years ago
- Less than one hour to make
- Serves 12 Oysters
This is a succulent oyster recipe decorated with pickled corn, chives and a delicious Louisiana Crawfish Butter. Served on the half shell, this recipe is perfect for a southern, spring meal. Stay tuned and catch our next post on how to make the complementary, mouth-watering Crawfish Butter.
Ingredients
- 1 Dozen Louisiana oysters on the half shell shopping list
- crawfish butter shopping list
- chives (finely chopped) shopping list
- pickled baby corn shopping list
- extra virgin olive oil shopping list
- salt & pepper shopping list
How to make it
- Shuck oysters if not already. Season raw oysters with salt and pepper and set aside in the fridge while grill is getting ready.
- Take about 1 tablespoon of crawfish butter and place atop each oyster.
- Grill oysters on medium heat, covered for about 5 minutes or so till butter is melted and oysters are cooked through. Carefully place oysters on a serving tray lined with rock salt or on a thick cloth napkin. You want to make sure that none of the oyster liquor or melted butter runs off.
- I used pickled baby corn for this recipe and just cut the kernels off and tossed with a little bit of salt & pepper, olive oil and a teaspoon of white wine vinegar. Depending on what brand or type you use you may have to cut the kernels smaller. You could also make your own if feeling adventurous.
- When ready to serve, top with pickled corn kernels and chopped chives. Drizzle with just a touch of olive oil.
- Chef: Michael O'Boyle
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Credits: ChickenFriedGourmet.com
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