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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This recipe actually originated with Chef Tommy Cvitanovich,at Drago's in new Orleans. It is a quick, easy and really cool way to cook and really enjoy fresh Oysters! Especially good on cold Autumn evenings, served with fresh shrimp and catfish for dinner at camp after a hard days hunting Ingredients:
1/2 dozen louisiana oyster |
parmesan cheese |
romano cheese |
10 ounces melted margarine or 10 ounces butter |
1 tablespoon black pepper or 1 tablespoon white pepper or 1 tablespoon garlic granules |
3 tablespoons minced garlic |
Directions:
1. On an outside grill,preferably a charcoal or wood burning grill, place half dozen oysters (on the halfshell). Put 1 tablespoons butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
2. Caution: Cooking on an outside grill because of intense heat and smoke is reccommended.
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