Grilled Diablo Oysters Recipe


Nutrition

Cal/Serving: 83
Daily Value: 4%
Servings: 24

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat5g8%
Saturated2g12%
Trans0g0%
Carbs4g1%
Fiber0g2%
Sugars1g0%
Protein6g11%
Cholesterol34mg11%
Sodium83mg3%
Calcium29mg3%
Magnesium15mg4%
Potassium133mg4%
Iron3mg15%
Zinc8mg56%
Phosphorus100mg14%
Vitamin A324IU6%
Vitamin C22mg36%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg7%
Niacin (B3)1mg6%
Vitamin B60mg4%
Folic Acid (B9)8µg2%
Vitamin B128µg134%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K2µg3%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Grilled Diablo Oysters
Lucy's Fried Chicken

Oysters on the half shell can wobble on the grill. That's a good thing — some butter will spill onto the coals, which smokes the oysters at the same time. Try serving these as an appetizer at your next backyard party.

See all appetizer recipes.

3.875
Ratings16

INGREDIENTS

For the habanero vinegar :

  • 2 habanero peppers
  • 1/2 cup distilled white vinegar

For the compound butter :

  • 2 teaspoons canola oil
  • 1 shallot, sliced thinly
  • 6 tablespoons unsalted butter, at room temperature, cut into chunks
  • 2 habanero peppers, minced

For the oysters :

  • 2 dozen oysters
  • 2 jalapeños, sliced
  • 3 tablespoons grated Parmesan

DIRECTIONS

For the habanero vinegar :

Combine the habanero peppers with the vinegar in a bowl and steep for a couple hours. Set aside.

For the compound butter :

Heat the oil in a skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment. Combine with the butter and habanero peppers and whip on low speed until light and airy. (You can also do this with a rubber spatula.)

For the oysters :

Preheat the grill over high heat.

 

Shuck and clean the oysters, being careful to reserve the juice in the shell. Place the oysters on the half shell on the hottest part of the grill.

 

Put 1 teaspoon of the compound butter on top of each. Grill the oysters until bubbly and the meat begins to curl away from the shell, about 1 minute, and remove from the heat. Season the oysters with the habanero vinegar, top with jalapeños, and grated Parmesan.

Recipe Details

Servings: 24

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2 Comments

tdm-35-icon.png

Oysters sound great!!!

tdm-35-icon.png

What is the secret of opening these very pricey shellfish (about $1 each)?

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