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Add a photoThis is a succulent oyster recipe decorated with pickled corn, chives and a delicious Louisiana Crawfish Butter. Served on the half shell, this recipe is perfect for a southern, spring meal. Stay tuned and catch our next post on how to make the complementary, mouth-watering Crawfish Butter.
Chef: Michael O'Boyle
Credits: ChickenFriedGourmet.com
Ingredients
- 1 Dozen Louisiana Oysters on the half shell
- Crawfish Butter
- Chives (finely chopped)
- Pickled Baby Corn
- Extra Virgin Olive oil
- Salt & Pepper
Directions
- Shuck oysters if not already. Season raw oysters with salt and pepper and set aside in the fridge while grill is getting ready.
- Take about 1 tablespoon of crawfish butter and place atop each oyster.
- Grill oysters on medium heat, covered for about 5 minutes or so till butter is melted and oysters are cooked through. Carefully place oysters on a serving tray lined with rock salt or on a thick cloth napkin. You want to make sure that none of the oyster liquor or melted butter runs off.
- I used pickled baby corn for this recipe and just cut the kernels off and tossed with a little bit of salt & pepper, olive oil and a teaspoon of white wine vinegar. Depending on what brand or type you use you may have to cut the kernels smaller. You could also make your own if feeling adventurous.
- When ready to serve, top with pickled corn kernels and chopped chives. Drizzle with just a touch of olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 12 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.11g | 0% |
| Protein 0.1g | 0% |
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