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Louisiana Oysters

Serves: Makes 12 oysters

Ingredients:

  • One dozen oysters, shucked and on the half shell
  • 1 teaspoon Crystal hot sauce
  • Fresh baguette


  • Compound Butter:
  • ¼ teaspoon Prudhomme’ s Cajun Seafood Magic
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ freshly grated Pecorino Romano or Asiago cheese
  • 8 oz. (1 stick) unsalted butter, softened
  • 1 tablespoon (or more) chopped garlic
  • ¼ teaspoon salt or to taste
  • Juice of ½ lemon
  • ¼ teaspoon cayenne pepper


To make the compound butter, mix all the ingredients in a medium bowl until all the ingredients are well combined. Adjust seasoning, if necessary.

Procedures:

Broiled oysters generously topped with butter, Italian cheeses and Cajun spices—you’ll love this interpretation of Acme Oyster House’s famous dish. If you prefer, the oysters may also be grilled on your barbeque and then, if necessary, finished off under the broiler.

Scrub oysters with a stiff brush before cooking to remove excess dirt; any with open shells should be discarded.

Place oysters (in the half shell) onto a large baking sheet, or in the Sur La Table® Cast-Iron Oyster Pan. Add a generous dollop of compound butter atop each oyster. Sprinkle a small amount of parmesan cheese atop each buttered oyster. Place sheet pan under broiler until the cheese has melted and the oysters are bubbling hot, about 4 or 5 minutes.

If grilling, place the cast iron grilling pan on a hot charcoal or gas grill and cook until oysters start to bubble up and the edges begin to curl, about 5 to 8 minutes.

Serve with lemon wedges, your favorite hot sauce and a fresh baguette.

Enjoy!

by Acme Oyster House in New Orleans, Louisiana

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