Chargrilled Oysters
Chargrilled Oysters

In honor of the 7th Annual Hangout Oyster Cook-off this weekend, here is a recipe that I adapted that was tested by Ira Gallon, the Executive Chef of The Gulf in Gulf Shores. It is from an recipe contest, submitted by Mandy of Orange Beach, a top 3 contender for the best oyster recipe in Alabama. I’ll be attending and judging this weekend, representing and Northwest Florida. Several chefs from surrounding states will be on hand showcase their talents in 3 oyster categories. For more info click here. 

Chargrilled Oysters topped with Artichoke Garlic Cream

Adapted from recipe

12-18 oysters, fresh shucked


2 tablespoons unsalted butter

3 green onions, thinly chopped

4 cloves fresh garlic smashed and minced

1/8 cup dry white wine

1 can plain artichoke hearts, rinsed, drained and chopped

1 pint heavy cream

3 tablespoons grated pecorino Romano or Parmesan (plus more for finishing)

1 dash Worcestershire sauce

3-5 dashes Hot Sauce , (Tabasco, Crystal, Frank’s- your preference)

Fresh lemon, juiced from 1 lemon (seeds removed), plus 2 lemons cut in sections for plating

Lightly toasted panko bread crumbs

Parsley, fresh and chopped

Kosher salt and cayenne, to taste


In a skillet, melt butter; sauté’ onions and garlic 2-3 minutes. Add white wine and reduce until mostly evaporated. Add chopped artichoke hearts and cook for 2-3 more minutes.

Add cream; reduce until slightly thickened. Add cheese, Worcestershire sauce, Crystal hot sauce and lemon juice. Stir and add salt and cayenne pepper. Heat through.

Place oysters on hot grill until start to bubble slightly; top each one with sauce and grill until sauce is bubbly and reduces slightly. Top each with a small amount of bread crumbs and more cheese; continue to grill until melted.

Garnish with fresh parsley and serve with lemon wedge and crusty French bread for dipping in sauce. A nice white wine pairs well too.

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