Nutritious, delicious and incredibly versatile, oysters are a celebration of nature. Whether slurped straight from the shell or as part of a dish, Shelley Farms recommends traditional Louisiana recipes for plating premium oysters.

CHARBROILED OYSTERS

 

(1 Serving)

 

10 ounces melted butter

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon granulated garlic

3 tablespoons minced garlic

½ dozen Louisiana oysters

Parmesan cheese

Romano cheese

INSTRUCTIONS: 

Combine melted butter, seasoning and garlic. Shuck oysters, leaving each on the half shell and preserving as much liquid as possible. Top each oyster with 1 tablespoon of the butter mixture and sprinkle with cheese to taste. Place on hot grill in its shell, allowing oyster to cook in its juices until its edges begin to curl.

FRENCH FRIED OYSTERS

 

(4 servings)

 

2 quarts vegetable oil for deep frying

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

12 ounces shucked oysters, drained

2 eggs, lightly beaten

¾ cup fine bread crumbs

INSTRUCTIONS: 

Heat deep fryer to 375 degrees (190 degrees C). Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs. Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

OYSTERS ROCKEFELLER

 

(2-4 Servings)

 

3 tablespoons fresh bread crumbs

3 tablespoons unsalted butter

1 oz. spinach, chopped

1 scallion, chopped

1 rib celery, chopped

1 clove garlic, chopped

¼ small yellow onion, chopped

2 tablespoons Pernod

1 tablespoon red wine vinegar

½ tablespoon chopped thyme leaves

1/8 tablespoon ground anise

Kosher salt and ground black pepper

Coarse rock salt, for pan

12 oysters on the half shell

INSTRUCTIONS:

Purée bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt and pepper in a food processor. Place mixture in a pastry bag fitted with a ½" fluted tip; chill. Heat broiler to high. Line a baking sheet with rock salt and ¼" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes.

OYSTER ACADEMY: CONTINUE EXPLORING...

Nutritious, delicious and incredibly versatile, oysters are a celebration of nature. Whether slurped straight from the shell or as part of a dish, Shelley Farms recommends traditional Louisiana recipes for plating premium oysters.

CHARBROILED OYSTERS

 

(1 Serving)

 

10 ounces melted butter

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon granulated garlic

3 tablespoons minced garlic

½ dozen Louisiana oysters

Parmesan cheese

Romano cheese

INSTRUCTIONS: 

Combine melted butter, seasoning and garlic. Shuck oysters, leaving each on the half shell and preserving as much liquid as possible. Top each oyster with 1 tablespoon of the butter mixture and sprinkle with cheese to taste. Place on hot grill in its shell, allowing oyster to cook in its juices until its edges begin to curl.

FRENCH FRIED OYSTERS

 

(4 servings)

 

2 quarts vegetable oil for deep frying

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

12 ounces shucked oysters, drained

2 eggs, lightly beaten

¾ cup fine bread crumbs

INSTRUCTIONS: 

Heat deep fryer to 375 degrees (190 degrees C). Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs. Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

OYSTERS ROCKEFELLER

 

(2-4 Servings)

 

3 tablespoons fresh bread crumbs

3 tablespoons unsalted butter

1 oz. spinach, chopped

1 scallion, chopped

1 rib celery, chopped

1 clove garlic, chopped

¼ small yellow onion, chopped

2 tablespoons Pernod

1 tablespoon red wine vinegar

½ tablespoon chopped thyme leaves

1/8 tablespoon ground anise

Kosher salt and ground black pepper

Coarse rock salt, for pan

12 oysters on the half shell

INSTRUCTIONS:

Purée bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt and pepper in a food processor. Place mixture in a pastry bag fitted with a ½" fluted tip; chill. Heat broiler to high. Line a baking sheet with rock salt and ¼" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes.

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