This recipe for Drago's charbroiled oysters was developed by Tommy Cvitanovich who owns Drago's Seafood Restaurant with his parents, Drago and Klara Cvitanovich. Oyster farming is dominated by Croatians who brought their fishing skills and hard work ethic to Louisiana in the 1800s.
Tommy Cvitanovich developed the recipe 20 years ago in response to the raw oyster scare. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled red fish.
Makes 18 Drago's Charbroiled Oysters
Tommy Cvitanovich developed the recipe 20 years ago in response to the raw oyster scare. Since oyster stock is the best liquid to cook seafood in, he says, he knew charbroiling oysters would produce a good result, especially since it was a take-off on his already popular grilled red fish.
Makes 18 Drago's Charbroiled Oysters
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
- 8 ounces (2 sticks) softened butter
- 2 tablespoons finely chopped garlic
- 1 teaspoon black pepper
- Pinch dried oregano
- 1 1/2 dozen large, freshly shucked oysters on the half shell
- 1/4 cup grated Parmesan and Romano cheeses, mixed
- 2 teaspoons chopped flat-leaf parsley
Preparation:
Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
- Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
- Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
- The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.
