Best 2 Acme Chargrilled Oysters Recipes

**Acme Chargrilled Oysters: A Unique and Flavorful Louisiana Treat**

Indulge in the delectable flavors of Louisiana's culinary treasure – Acme Chargrilled Oysters. Originating from the iconic Acme Oyster House in New Orleans, this dish has become a beloved delicacy, captivating taste buds with its tantalizing blend of savory, smoky, and buttery goodness. Prepared with fresh oysters, expertly grilled over charcoal, and slathered in a secret blend of herbs, butter, and spices, Acme Chargrilled Oysters offer a symphony of flavors that lingers on the palate. Whether you prefer them as an appetizer or a main course, Acme Chargrilled Oysters are guaranteed to leave you craving more. This article presents a collection of carefully curated recipes that will guide you in recreating this New Orleans classic in the comfort of your own kitchen. From traditional methods using a charcoal grill to innovative variations cooked in the oven or on a stovetop, these recipes provide step-by-step instructions to ensure perfect results every time. Get ready to embark on a culinary journey and discover the secrets behind this mouthwatering dish that has become a symbol of Louisiana's rich culinary heritage.

Here are our top 2 tried and tested recipes!

CHARGRILLED OYSTERS ACME OYSTER HOUSE STYLE

Chargrilled Oysters Acme Oyster House Style image

This is my favorite way to use fresh oysters. Living in the Northwest it's easier to get the large less sweet pacific variety. Any fresh variety available will work for these buttery, cheesy, spicy bursts of oyster goodness. Recipe from "Louisiana Cookin" Magazine.

Provided by graniteangel

Categories Creole

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

24 fresh shucked oysters, on the half shell
1 lb unsalted butter
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 bunches green onions, finely chopped
20 garlic cloves, pureed
1 teaspoon crushed red pepper flakes
3 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh oregano
2 tablespoons creole seasoning
2 ounces white wine
1 cup grated romano cheese
1 loaf French bread

Steps:

Melt half the butter in a medium sauce pan over medium heat. Add your lemon juice, Worcestershire sauce, green onions and all herbs and seasonings. Cook for 2-3 minutes, then stir in wine.
Keep stirring and remove from heat as soon as the green onions wilt. Let cool for 3-4 minutes. Add the rest of the butter and stir until completely incorporated.
Heat grill to to 350°F Place oysters on grill. When the oyster liquor starts to bubble, spoon 1 tablespoon of sauce on top of each, then top with 1 tablespoon of Romano cheese. Let the cheese melt.
When oysters begin to slightly brown at the edges, remove from grill and place on a heat proof plate or tray.
Top each oyster with an additional tablespoon of the butter sauce and serve immediately with slices of french bread for dipping.
All you need is a good pint of lager and a few friends. I suggest a little Jazz in the background.

Nutrition Facts : Calories 1946.7, Fat 109.7, SaturatedFat 64.8, Cholesterol 416.2, Sodium 1954.8, Carbohydrate 172.5, Fiber 8.7, Sugar 9.2, Protein 68.5

ACME CHARGRILLED OYSTERS

ACME CHARGRILLED OYSTERS image

Categories Shellfish Appetizer Grill/Barbecue

Yield 4

Number Of Ingredients 13

Ingredients

24 oysters, freshly shucked (on the half shell)
4 sticks salted butter
2 bunches green onions, chopped fine
20 cloves fresh garlic, pureed
1 teaspoon crushed red pepper
3 tablespoons fresh thyme, chopped fine
3 tablespoons fresh oregano, chopped fine
2 tablespoons fresh lemon juice
1 tablespoon Worchestershire sauce
2 tablespoons Creole seasoning
2 oz white wine
8 oz Romano cheese, grated
1 loaf French bread

Steps:

Method: Sauce Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 2 sticks of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes. In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency. Grilling Oysters Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle 1 tablespoon of the butter garlic sauce on top of each oyster. Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.

Tips:

Use fresh oysters. The fresher the oysters, the better they will taste. Look for oysters that are plump and have a briny smell.
Clean the oysters thoroughly. Before cooking, use a stiff brush to scrub the shells of the oysters to remove any dirt or debris. Then, rinse the oysters under cold water.
Use a high-quality grill. A hot grill will help to cook the oysters evenly and prevent them from sticking. If you don't have a grill, you can also cook the oysters in a cast iron skillet over high heat.
Cook the oysters until they are plump and juicy. The oysters are done cooking when the shells have opened and the meat is opaque. Overcooking will make the oysters tough and chewy.
Serve the oysters immediately. Grilled oysters are best served hot off the grill. You can serve them with a variety of dipping sauces, such as mignonette sauce, cocktail sauce, or horseradish sauce.

Conclusion:

Grilled oysters are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or a special occasion. With a few simple tips, you can grill oysters that are plump, juicy, and flavorful. So next time you're looking for a seafood dish that is sure to impress, give grilled oysters a try!