The plan for this meal was a pint (I was told about 12 oysters by the sales guy) of shucked select oysters made into Oysters Rockefeller and a second pint beer battered and deep fried. I’d saved the shells from the last meal to use for the Rockefellers. I laid out the dozen best shells and opened the pint of oysters – they were huge and no way would they fit into the shells I had, so I cut some in half and ended up with 18.
I used a recipe from Cooks.com that seemed to fit what I wanted to make. Following is what I actually did, which is basically a half recipe and it was more than enough.
18 oysters in shell
1/2 c. finely chopped parsley (or equivalent dried parsley)
10 oz bag of fresh spinach
1/2 c. green onion tops
1/2 c. melted butter
5 drops Tabasco sauce
1/8 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1/8 c. Parmesan cheese
1/3 c. Panko bread crumbs
2 tbsp Bacon bits
My directions are very different from the original recipe and this is what I did. Heat olive oil as needed to a 12” skillet, add parsley, onions, and spinach and sauté until spinach is wilted. Let cool, remove from pan and chop spinach to desired size.
Melt butter in a medium bowl and stir in Tabasco, S&P, garlic powder, Parmesan, Panko, and bacon bits (I’ll use real bacon next time). Then mix in spinach mixture and bread crumbs and split the mixture among the oysters based upon size.
For the second meal in a row, the grilled oysters filled us up and even though we had the batter made for the fried oysters, we had to pass on them.
Seafood has been a big challenge for me and I’m now up to 8 seafood/fish dishes I would be willing to serve to company:
Cajun grilled shrimp
Beer battered crappie
Pan-seared catfish with brown butter on black olive toast
Crab cakes ala Cathy
I’m loving our seafood-a-thon and hope The Shrimp Dock does the half price thing again.
Thanks for stopping by.