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Fresh Louisiana Shucked Oysters
The Louisiana oyster are best by the dozen, cold and salty, with cocktail sauce, a shot of TABASCO, crackers and a cold beer. Oysters are certainly tasty panneed, charbroiled or baked. Try adding fresh oysters to your stew or seafood gumbo. Oyster juice makes an excellent addition to any stock or roux. More than a third of the nation's oysters come from our waters, so it's no surprise that Louisiana oysters are celebrated in kitchens from coast to coast.
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Charbroiled Oysters
Ingredients:
1/2 dozen Whole Louisiana oysters on Half Shell
1 Tbsp. butter garlic sauce
Parmesan cheese and Romano cheese
On outside grill, place half dozen oysters (on the halfshell). Put 1 Tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese oysters and allow to cook in shell untill oysters curl. Serve hot. Caution: Due to intense heat and smoke we strongly suggest cooking on an outside grill.
Sauce
10 ounces melted margarine or butter
1 Tbsp. black pepper, white pepper, granulated garlic
3 Tbsp. minced garlic
To add additional flavor to any Louisiana dish, try adding a few drops of TABASCO Pepper Sauce.
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