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New Orleans-Style Charbroiled Oysters & Grilled Shrimp Skewers with Feta

New Orleans-Style Charbroiled Oysters
If grilling isn’t an option, this recipe can be done in the oven with a few added steps. First, bake oysters in a preheated oven until they open slightly, about 10 minutes. Then remove the top shell of each oyster, being careful not to spill the liquid. Finally, cut the muscles that attach the oysters to the shell and broil oysters in a preheated oven until butter melts and cheese is golden brown.
  1. 1 pound butter, softened
  2. ¼ cup garlic, minced
  3. 3 teaspoons black pepper
  4. ½ teaspoon oregano
  5. 3 dozen oysters
  6. ¼ cup parmesan, grated
  7. ¼ cup Pecorino Romano, grated
  8. 1½ tablespoons parsley, chopped
  9. Lemon wedges
  10. French bread, warmed
  1. ►In a small bowl, mix butter with garlic, pepper, and oregano. Set aside.
  2. ►Heat a gas or charcoal grill and add the oysters on the half-shell to the hottest part of the grill.
  3. ►Spoon seasoned butter over the oysters, enough so some overflows and feeds the grill’s flame. Oysters are ready when they puff up and get curly on the sides. Smaller oysters will cook fastest, so don’t leave unattended and watch closely. Sprinkle grated cheeses and parsley on top, then remove from heat and transfer to platter. Serve immediately with lemon wedges and warm French bread.
culture: the word on cheese https://culturecheesemag.com/
Grilled Shrimp Skewers with Tomatoes, Fennel, Pearl Couscous, and Feta
Serves 4
If you don’t have metal skewers, you will need to use wooden skewers, such as bamboo. Soak them in warm water for 10 to 30 minutes before threading to keep the skewers from cooking along with the food.
  2. 2 tablespoons olive oil, separated, plus more for serving
  3. 2 fennel bulbs, cored, sliced (fronds set aside)
  4. 12 ounces grape tomatoes, quartered
  5. 2 cups pearl couscous
  6. ½ teaspoon salt
  8. 2 pounds extra-large shrimp, peeled and deveined
  9. Olive oil (for brushing shrimp and grill)
  10. Salt
  11. Pepper
  12. ½ cup feta cheese, crumbled
  1. ►In a medium saucepan, heat 1 tablespoon olive oil over medium heat until just smoking. Add fennel and sauté until tender, about 5 to 7 minutes, until just golden.
  2. ►Add tomatoes and cook for 2 more minutes, then remove from pan. Set aside.
  3. ►Wipe out pan with paper towel. Heat remaining tablespoon olive oil and couscous, stirring frequently until about half the grains are golden brown, 5 to 6 minutes. Add salt and 2 ½ cups water, stir to combine. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover and simmer, stirring occasionally, until water is absorbed (about 6 to 9 minutes). Remove saucepan from heat and let stand covered for at least 3 minutes.
  4. ►Toss warm couscous with more olive oil, fennel and tomatoes, salt, and pepper. Transfer to serving bowl and place in refrigerator.
  5. ►Arrange shrimp on a rimmed baking sheet and pat dry with paper towels. Thread shrimp onto 4 skewers. Brush both sides of skewers with oil and lightly season with salt and pepper.
  6. ►Start with a clean and oiled grill. Place skewers on grill and cook, uncovered, until charred, about 2 to 3 minutes on each side, until flesh is pink and no longer translucent. Move skewers as needed to ensure doneness. Transfer cooked skewers to another clean rimmed baking sheet.
  7. ►Transfer couscous to serving platter, remove shrimp from skewers, and add shrimp to couscous. Top with feta and serve with an extra drizzle of olive oil if desired.
culture: the word on cheese https://culturecheesemag.com/

Elle Simone Scott

Elle Simone Scott is a chef, food stylist, culinary producer, and the founder of SheChef, Inc., an organization that provides opportunities to young women of color who aspire to work in the culinary field.

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