This simple and savory dish has grown into a sought-after Louisiana staple but was created not so long ago by Drago’s Seafood Restaurant in 1993.
Charbroiled Oysters
Makes 12
Ingredients
- ¼ cup unsalted butter, cubed
- 2 tablespoons minced garlic
- 1 tablespoon hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- 1 teaspoon lemon zest
- Food-grade rock salt
- 12 fresh oysters on half shell
- Crusty French bread and lemon wedges, to serve
- Garnish: fresh parsley
Instructions
- In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until golden brown and toasted, 3 to 5 minutes. Remove from heat, and stir in garlic, hot sauce, paprika, Creole seasoning, and lemon zest.
- Position oven rack in center of oven. Preheat oven to broil.
- Fill a 12-inch cast-iron skillet halfway with rock salt. Arrange oysters on top of rock salt. Top each oyster with browned butter mixture.
- Broil until butter mixture is bubbly, 3 to 5 minutes. Serve with bread and lemon wedges. Garnish with parsley, if desired.
