It's such a quick and easy idea. I can't believe this is the first summer that I've served oysters hot off the grill - thanks to a recent family gathering where my New Orleans cousins wouldn't stop raving about this dish from Drago's in Metairie, near New Orleans. The oysters open in their shell right on the grill, revealing deliciously poached oysters inside.
Makes 4 servings
4 green onions, thinly sliced
2 tomatoes, cored, coarsely chopped
1/4 cup each: chopped cilantro, mayonnaise
1 to 2 teaspoons each: sambal oelek, prepared horseradish
1/2 teaspoon salt
20 oysters in shell
12 large uncooked shrimp, peeled with shell left on tail, butterflied
1 tablespoon olive oil
Heat a grill for direct heat. Combine the green onions, tomatoes, cilantro, mayonnaise, sambal oelek, horseradish and salt in a small bowl. Cover; refrigerate.
Place the oysters, rounded-shell side down, on the grill; cover. Cook until oysters open, 7-10 minutes. Transfer oysters to a tray; discard any unopened oysters. Place shrimp on the grill; brush shrimp with oil. Cook, turning once, until pink and cooked through, about 2 minutes per side; transfer to platter.
Slide a knife between oyster and shell to release the muscle from the shell. Serve oysters and shrimp with Thai-Creole sauce.
Cook oysters on a stovetop grill over high heat if you don't have an outdoor grill.