Recipe courtesy of Michael Symon
Grilled Oysters with Chorizo Butter
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 134 mg
- Sodium
- 412 mg
This dish truly shines. The natural brininess of oysters pairs wonderfully with spicy chorizo for a dish that’s an oyster fiesta. Enhanced with aromatic garlic, oregano and a burst of zesty lime-cilantro butter, each oyster turns into a mouthful of jubilation. Garnished with fresh scallions and a touch of hot sauce, it's a celebratory dish that contributes to the spirit of any event.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 134 mg
- Sodium
- 412 mg
Ingredients
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Directions
Special equipment:
an oyster knife (or have your fish seller shuck the oysters)- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only. Heat the grill to 425 degrees F.
- Place a small cast-iron pan over the direct-heat side of the grill. Add the chorizo and olive oil and cook until the chorizo gets a little crusty, 3 to 5 minutes. Add the garlic and oregano and stir until fragrant, about 1 minute, then remove the pan from the heat. In a small bowl, mix together the butter, cilantro and lime zest and juice. Stir in the chorizo mixture, including any fat in the pan.
- Dollop the chorizo butter on top of each oyster; you may have leftover butter (see Cook’s Note). Place the oysters onto the indirect-heat (non-coal) side of the grill and cover the grill with the lid. Cook until the butter melts and the oysters are gently poached, 1 to 2 minutes. Garnish with the scallions and serve with lime wedges and your favorite hot sauce.
Cook’s Note
Leftover chorizo butter can be kept in the fridge for 1 week, or in the freezer for up to 2 months.
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