Ingredient: butter, softened

Grilled Oyster

Broiled Oysters with a Sriracha Lime Butter

Live on the wild side and try this Broiled Oysters with a Sriracha Lime Butter recipe. Although many love oysters raw, sometimes a grilled oyster is a nice change. These oysters are topped with a yummy spicy citrus butter that still allows the flavor of the oysters to come through.

According to Melissa V, who submitted this recipe to Food52.com, this recipe is so easy and the quick blast of heat concentrates the oysters’ brine and browns their tips without drying them out. Here you mash up butter with Sriracha, shallots, lime juice and cilantro and as the oysters cook the flavorful butter melts and poaches the plump little bivalves. Try this butter on clams, fish, shrimp, crab and even corn. Melissa V notes that the lime juice just will not mash into the butter, so just spoon the juices over the oysters after dabbing them with the butter.

Grilled Oyster
Broiled Oysters with a Sriracha Lime Butter
Print Recipe
Servings
2 dozen
Servings
2 dozen
Grilled Oyster
Broiled Oysters with a Sriracha Lime Butter
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
  1. Mix the butter with the shallots, sriracha, lime, salt, and cilantro. Let set up in the fridge. It doesn't have to set up completely but it should be more solid than liquid
  2. Meanwhile, heat the broiler until very hot.
  3. Toss each oyster with a dollop of butter. 
  4. Broil for 3-4 minutes. 
  5. Enjoy! But be careful as the shells will be very hot.
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grilled oyster

Grilled Oysters

Grilled oysters….YUM!

This delicious grilled oysters recipe is courtesy of Southern Living.

Every oyster season we await the “green light” that tells our fishermen it’s time to harvest. That time is now. We will do our best to keep local, fresh oysters in stock for your dinner and/or oyster roast plans.

During October on the coast, we may still have some good grilling weather ahead of us. Save the oyster roast plans until November and grill your first batch of oysters. The secret to this dish is a knockout garlic-herb butter.

So to get the season started off right, let’s work on some oyster terminology.
Tip #1: Don’t say “oyster juice,” say “liquor.”

According to BuzzFeed writer Emily Fleischaker, Oyster liquor is the natural juice inside the oyster that keeps it alive once it’s out of the water. It is unacceptable to rinse or dump that juice out of the oyster before consuming it raw. That juice is precious and should taste amazing, and that’s why it’s referred to as liquor. It should be clear, not cloudy.

Happy Oyster Season! Dig in!

For more great recipes visit Alison’s Recipe Box by clicking here.

grilled oyster
Grilled Oysters
Print Recipe
grilled oyster
Grilled Oysters
Print Recipe
Instructions
  1. Preheat grill to 450°. Pulse all ingredients (minus the oysters) in a food processor until well combined.
  2. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
  3. Broiled Oysters: Preheat broiler with oven rack 3 inches from heat. Prepare recipe as directed, placing oysters in a single layer in a jelly-roll pan.
  4. Broil 4 minutes or until edges curl and butter drips over the shell.
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