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Shelley Farms Oyster Academy Recipes

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

Grilled over an open flame, these oysters are smothered in garlic butter and Parmesan, sizzling with smoky, savory flavor.

OYSTER RECIPE CHARBROILED OYSTERS.jpg

(1 Serving)

INGREDIENTS:

  • 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:

  1. Combine melted butter, seasoning and garlic.

  2. Shuck oysters, leaving each on the half shell and preserving as much liquid as possible.

  3. Top each oyster with 1 tablespoon of the butter mixture and sprinkle with cheese to taste.

  4. Place on hot grill in its shell, allowing oyster to cook in its juices until its edges begin to curl.

FRENCH FRIED OYSTERS

Crispy and golden, these oysters are battered and deep-fried to perfection for a crunchy Southern classic.

OYSTER RECIPE FRENCH FRIED OYSTERS.jpg

(4 servings)

INGREDIENTS:

  • 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:

  1. ​Heat deep fryer to 375 degrees (190 degrees C).

  2. Combine flour, salt and black pepper.

  3. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.

  4. Carefully slide oysters into hot oil.

  5. Cook five at a time until golden brown, about 2 minutes.

  6. Drain briefly on paper towels. Serve hot.

OYSTERS ROCKEFELLER

A luxurious baked dish of oysters topped with a rich green herb sauce, breadcrumbs, and butter, famously created at Antoine’s in New Orleans.

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(2-4 Servings)

INGREDIENTS:

  • 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:

  1. Purée bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt and pepper in a food processor.

  2. Place mixture in a pastry bag fitted with a ½" fluted tip.

  3. Chill.

  4. Heat broiler to high.

  5. Line a baking sheet with rock salt and ¼" deep

  6. Nestle oysters onto bed of rock salt.

  7. Pipe filling over oysters.

  8. Broil until tops are browned, about 4 minutes.

OYSTERS MIGNONETTE

A raw oyster classic with a zesty vinegar punch.

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INGREDIENTS:

  • 1 dozen fresh oysters, shucked

  • ¼ cup red wine vinegar

  • 1 tbsp finely minced shallot

  • ½ tsp cracked black pepper

  • Optional: Splash of Champagne or Prosecco

INSTRUCTIONS:

  1. Stir together vinegar, shallots, and pepper.
  2. Spoon a small amount over each raw oyster on the half shell.
  3. Serve chilled on crushed ice.

SPICY GRILLED OYSTERS
WITH SRIRACHA BUTTER

Perfect for backyard BBQs with a Cajun twist.

Grilled or Broiled Oysters with Sriracha Lime Butter.jpg

INGREDIENTS:

  • 12 oysters, in shell

  • ½ cup unsalted butter, softened

  • 2 tbsp Sriracha

  • 1 clove garlic, minced

  • Juice of ½ lemon

  • Pinch of smoked paprika

  • Chopped parsley, for garnish

INSTRUCTIONS:

  1. Preheat grill to medium-high.
  2. Mix butter, Sriracha, garlic, lemon juice, and paprika.
  3. Place oysters on grill until they just begin to open (2–3 mins).
  4. Pry open, add a spoonful of Sriracha butter, and grill 1–2 more mins.
  5. Garnish with parsley and serve.
     

OYSTER STEW
WITH CREAM AND LEEKS

A rich, comforting Southern-style stew.

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INGREDIENTS:

  • 1 pint oysters with liquor

  • 2 tbsp butter

  • 1 cup chopped leeks (white part only)

  • 1 clove garlic, minced

  • 1½ cups whole milk

  • ½ cup heavy cream

  • Salt, white pepper, cayenne to taste

  • Dash of Worcestershire sauce

  • Chopped chives or green onions for garnish

INSTRUCTIONS:

  1. In a saucepan, melt butter. Add leeks and garlic; sauté until soft.
  2. Stir in milk, cream, Worcestershire, and spices. Simmer gently.
  3. Add oysters with liquor and cook until edges curl (2–3 mins).
  4. Garnish and serve hot with crackers or crusty bread.

OYSTER PO'BOY SLIDERS

A fun party-size version of a New Orleans classic.

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INGREDIENTS:

  • 1 pint oysters, drained and patted dry

  • ½ cup cornmeal + ½ cup flour

  • Hot sauce + buttermilk (for soaking)

  • Slider buns

  • Remoulade sauce

  • Shredded lettuce & sliced tomatoes

INSTRUCTIONS:

  1. Soak oysters in buttermilk with hot sauce for 30 mins.
  2. Dredge in cornmeal/flour mix. Fry until golden (2–3 mins).
  3. Serve on buns with remoulade, lettuce, and tomato.

OYSTERS AU GRATIN
WITH HERBS & PARMESAN

Elegant and cheesy with a fresh herb kick.

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INGREDIENTS:

  • 12 oysters, shucked

  • 2 tbsp butter

  • 1 tbsp each chopped parsley, thyme, chives

  • ¼ cup grated Parmesan

  • 2 tbsp cream

  • Panko breadcrumbs

INSTRUCTIONS:

  1. Preheat broiler.
  2. Mix butter, herbs, Parmesan, and cream.
  3. Top each oyster with a spoonful and sprinkle with panko.
  4. Broil 3–4 minutes until golden and bubbly.

BBQ OYSTERS
(NEW ORLEANS-STYLE)

Smoky, spicy, and buttery—BBQ in name, but broiled to perfection.

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INGREDIENTS:

  • 1 dozen oysters on the half shell

  • ½ cup butter

  • 2 cloves garlic, minced

  • 2 tbsp Worcestershire sauce

  • 2 tbsp hot sauce (Crystal preferred)

  • Juice of ½ lemon

  • 1 tsp smoked paprika

  • Chopped parsley, for garnish

  • Grated Parmesan or Romano (optional)

INSTRUCTIONS:

  1. Preheat broiler or grill.
  2. In a small saucepan, melt butter and stir in garlic, Worcestershire, hot sauce, lemon juice, and paprika.
  3. Spoon sauce generously over each oyster.
  4. Broil or grill until edges curl and sauce bubbles (4–6 minutes).
  5. Garnish with parsley and cheese if desired. Serve with toasted French bread.

OYSTERS BIENVILLE

A rich, creamy baked oyster dish invented at Arnaud’s—named for the city’s colonial founder.

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INGREDIENTS:

  • 1 dozen oysters on the half shell

  • 2 tbsp butter

  • ¼ cup finely chopped shrimp

  • ¼ cup finely chopped mushrooms

  • 2 tbsp finely chopped onion

  • 1 tbsp flour

  • ¼ cup heavy cream

  • 1 tbsp dry white wine

  • 1 tbsp grated Parmesan

  • Salt, pepper, cayenne to taste

  • Breadcrumbs & parsley for topping

INSTRUCTIONS:

  1. Preheat oven to 400°F.
  2. In a skillet, melt butter and sauté onions, mushrooms, and shrimp.
  3. Stir in flour to make a roux, then slowly add cream and wine. Cook until thickened.
  4. Add seasonings and Parmesan. Spoon mixture over oysters.
  5. Top with breadcrumbs and bake 8–10 minutes until golden.
  6. Garnish with chopped parsley and serve hot.

OYSTERS FOCH

Decadent and rare, this French-inspired dish layers fried oysters on toast with pâté and velvety sauce—typically found at Antoine’s.

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INGREDIENTS:

  • 1 dozen oysters, patted dry

  • ½ cup flour

  • Salt & pepper to taste

  • Vegetable oil, for frying

  • Toasted French bread rounds

  • Duck liver pâté or chicken liver mousse

​

For the sauce:

  • 1 tbsp butter

  • 1 tbsp flour

  • ½ cup veal or beef stock

  • Dash of Worcestershire

  • Salt, pepper, pinch of cayenne

INSTRUCTIONS:

  1. Dredge oysters lightly in seasoned flour.

  2. Fry in hot oil until golden (1–2 minutes).

  3. Make the sauce: melt butter, whisk in flour, then slowly add stock. Simmer until thickened; season to taste.

  4. Spread pâté on each toast round. Top with a fried oyster and drizzle with warm brown sauce.

  5. Serve immediately as a luxe appetizer or entrée.

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