Paleo Roasted Oysters

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I fell in love with Oysters Rockefeller and Oysters Casino while in Culinary School. I began to experiment with other variations while working at The Kincaid Grill in Anchorage, AK and eventually made them a “go to” in my Culinary Quiver.

I created oyster night, a large raw and roasted oyster buffet once weekly, while working at The Tordrillo Mountain Lodge. It was a huge hit and we recreated many of the experiments that played out on the line of The Kincaid Grill. It was usually something like shown in the video, only with tons of butter and bread crumbs. We’d do beurre blanc and hollandaise as toppings, pesto roasted oysters, oysters on the half shell topped with scallop ceviche, you name it.

Why am I telling you all of this? Two reasons. One- I want you to know a little about me and where I am coming from. And two – I want you to think outside of the box when it comes to these deep see jewels. They are readily available in most supermarkets and relatively cheap. With a little practice opening them, I am confident that you will become comfortable incorporating them into your diet.

If you choose not to eat these on a regular basis, at least add this recipe to your mental file for a future potluck, family gathering or Holiday get together. You’ll surely impress your friends if you do!

Unfortunately, I don’t have any other pictures. But, this isn’t the last you’ll see of roasted oysters on this site… We’ll do the Pesto Roasted Oysters mentioned above, I’ll teach you how to make Hollandaise, Beurre Blanc, and Scallop Ceviche and I’ll update these into links when I post the videos.

Don’t forget that I’m only getting started on this project. I think we are nearing 40 videos on the road to 1,000, which is only four percent if you do the math!

For all of you who have supported my site up to this point, I am forever grateful. It is a lot of work and a huge challenge to me on a daily basis, but I wouldn’t have it any other way.

Alright. I hope you enjoy this one. Stay tuned for “What’s Next For PaleoNick.com?”, coming up tomorrow…

In the meantime, listen to that still soft voice encouraging you to,

“Keep It Paleo!”

Your Pal,

Paleo Nick

Paleo Roasted Oysters

Ingredients List:

  • 1 Dozen Oysters, shucked and released from cup portion of shell
  • ½ Cup Fresh Garlic, minced
  • ½ Cup Fresh Shallots, minced
  • 1 Bell Pepper, fleshed out and brunoise cut
  • 1 Small Clam Shell Baby Spinach, wilted, blanched and minced
  • 4 Tablespoons Olive Oil, half for cooking and half for final drizzle
  • Juice of ¼ Lemon
  • 2 Slices Prosciutto, each cut evenly into six pieces
  • Kosher Salt, Pepper and Ground Red Chili, to taste

Preparation Instructions:

  1. Press shucked oysters into bed of foil securely as to not spill any juice.
  2. Preheat a sauté pan over high heat, add olive oil, garlic and shallots and sauté/cook for 2 minutes.
  3. Add bell peppers and spinach and mix well to distribute all ingredients evenly, making sure to break up spinach. Cook for 2 additional minutes.
  4. Season with salt, pepper and ground red chili.
  5. Add/squeeze lemon juice into mixture, stir or toss a few more times and remove from burner.
  6. Spoon vegetable mixture evenly over oysters being very careful to maintain all liquor/milk within the oyster cup.
  7. Top each oyster and vegetable unit with a prosciutto piece and then place pan on the bottom rack of the oven preheated to 450° F.
  8. Cook for 7 minutes, then transfer to top rack and turn on broiler to finish cooking and crisp up the prosciutto.
  9. Remove oysters from oven, drizzle lightly with olive oil and allow to rest for a few minute before serving. Be very mindful that the oyster shell is 450° at this point. This would be a good time to use a flavored mayo, hollandaise, beurre blanc, etc… in place of the olive oil drizzle. 
  10. Be creative with your veggies, this is just a guideline. You can substitute partially cooked bacon for the prosciutto, add fresh herbs to the veggie mixture, garnish with fresh herbs, lemon zest, Sriracha, top with king crab, lobster claws or a slice of delicately seared sea scallop!!! Just be sure to keep it in the shellfish family, out of respect for the oyster 😉 
  11. Above all, have fun, share with your friends and remember to,

“Keep It Paleo!”

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