Ingredient: kosher salt

Charbroiled

Drago’s Style Charbroiled Oysters

Drago’s Style Charbroiled Oysters

The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!

Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.

Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.

Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough.  Don’t attempt this without freshly-shucked oysters and an outdoor grill.

Yields 6 oysters (consider doubling or tripling as needed).

Posted February 27 2017

Recipe published online at www.nolacuisine.com. For more great recipes visit Alison’s Recipe Box at mottschannelseafood.com/alisons-recipe-box/.

Charbroiled
Drago's Style Charbroiled Oysters
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Servings
6 pieces
Servings
6 pieces
Charbroiled
Drago's Style Charbroiled Oysters
Print Recipe
Servings
6 pieces
Servings
6 pieces
Ingredients
The Sauce
The Oysters
Servings: pieces
Instructions
  1. For the sauce: Mix together all of the ingredients. For the oysters: Mix together all of the ingredients.
  2. Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.
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Grilled_Whole_Fish

Grilled Whole Fish with Lime

Grilled_Whole_Fish
Grilled Whole Fish with Lime
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Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Grilled_Whole_Fish
Grilled Whole Fish with Lime
Print Recipe
Grilled whole fish for dinner? This delicious and simple recipe is perfect for a summer night's dinner out on the deck or porch with friends and family. Recipe by Charlie Hollowed as published by Bon Appétit. Photograph credit: Chris Gentile
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Heat a gas grill to high.
  2. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side.
  3. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
  4. Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6–15 minutes, depending on size of fish.
  5. Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6–15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450° oven.
  6. Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.
Recipe Notes

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Oysters with a Classic Mignonette Recipe

Oysters with a Classic Mignonette

Oysters with a Classic Mignonette
Print Recipe
Servings Prep Time
2 cups Mignonette 25 minutes
Servings Prep Time
2 cups Mignonette 25 minutes
Oysters with a Classic Mignonette
Print Recipe
Servings Prep Time
2 cups Mignonette 25 minutes
Servings Prep Time
2 cups Mignonette 25 minutes
Instructions
  1. In a small bowl, combine all of the ingredients. Let this mixture rest for 20 minutes to slightly soften shallots.
  2. Serve this on the side with a small spoon. This vinegar mixture makes about 1¾ cups and can be made a week in advance.
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grilled-shrimp-tacos

Shrimp Tacos

grilled-shrimp-tacos
Shrimp Tacos
Recipe Credit – Real Simple Magazine – Jane Kirby
Serves 4
Ingredients:
1 1/2 pounds fresh shrimp, peeled
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
green tomatillo salsa
Instructions: 
  1. Heat grill to medium-high. In small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

 

Shrimp Tacos
Print Recipe
Servings
4 people
Servings
4 people
Shrimp Tacos
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  2. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  3. Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  4. Remove from grill. Lightly salt the shrimp.
  5. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  6. Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.
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