Best 5 Low Country Steamed Carolina Cup Oysters With Melted Butter Recipes
**Savory Delights: A Culinary Journey through Carolina Cup Oysters and Beyond**
Embark on a tantalizing culinary adventure with Carolina Cup Oysters, a dish steeped in Lowcountry tradition. These plump and succulent oysters, cradled in delicate cups, are steamed to perfection, releasing their briny essence into a symphony of flavors. Served with melted butter, the oysters offer a harmonious balance of salty and sweet, a true testament to the bounty of the sea.
**A Treasure Trove of Culinary Delights:**
1. **Low-Country Steamed Carolina Cup Oysters with Melted Butter:** This classic recipe presents the oysters in their purest form, allowing their natural flavors to shine. Simple yet elegant, this dish is a culinary ode to the region's rich seafood heritage.
2. **Carolina Cup Oysters Rockefeller:** Indulge in a decadent twist on the classic Oysters Rockefeller. These oysters are adorned with a luscious blend of spinach, bread crumbs, herbs, and cheese, then baked until golden brown. A symphony of textures and flavors, this dish is sure to tantalize your taste buds.
3. **Fried Carolina Cup Oysters:** Experience the crispy delight of fried oysters, a Southern staple. Dipped in a light batter and fried until golden, these oysters offer a delightful contrast between their crispy exterior and tender interior. Served with a tangy dipping sauce, this dish is a crowd-pleaser.
4. **Carolina Cup Oyster Stew:** Embrace the warmth and comfort of a classic oyster stew. This hearty and flavorful soup is brimming with plump oysters, vegetables, and a creamy broth. Perfect for a chilly day, this stew will nourish your body and soul.
5. **Carolina Cup Oysters with Mignonette Sauce:** Delight in the briny-sweet harmony of oysters paired with a tangy mignonette sauce. This simple yet sophisticated sauce, made with vinegar, shallots, and herbs, enhances the natural flavors of the oysters, creating a refreshing and elegant appetizer.
6. **Grilled Carolina Cup Oysters:** Savor the smoky, grilled flavor of oysters cooked over an open flame. Brushed with a flavorful marinade, these oysters are grilled to perfection, resulting in a tender and juicy bite. Served with a squeeze of lemon, this dish is a delightful summer treat.
7. **Carolina Cup Oyster Po' Boy:** Embark on a culinary journey to New Orleans with this classic sandwich. Featuring lightly fried oysters nestled in a soft French roll, topped with lettuce, tomatoes, pickles, and remoulade sauce, this po' boy is a symphony of flavors and textures.
From the simplicity of steamed oysters to the decadence of Rockefeller, and the comforting warmth of oyster stew, this article offers a comprehensive exploration of Carolina Cup Oysters. Prepare to be captivated by the versatility and sheer deliciousness of this Southern delicacy.
INSTANT POT® FRESH STEAMED OYSTERS WITH SPICY BUTTER
I have baked, grilled, steamed on the stovetop, and even air fried oysters, but steaming in the Instant Pot® is hands down the best method. They are easy to open up and tender without any rubbery texture whatsoever.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Oysters
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®) and set trivet inside. Place oysters on the trivet. Close and lock the lid. Select Steam function according to manufacturer's instructions; set timer for 2 minutes. Allow 15 minutes for pressure to build.
- Meanwhile, stir hot sauce and parsley into the melted butter until well combined.
- Release pressure using quick release according to manufacture's directions, 3 to 5 minutes.
- Carefully open the oysters using a spoon; set on a serving plate. Spoon butter over the top.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 4.6 g, Cholesterol 37.7 mg, Fat 7.2 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 175.9 mg
ROASTED OYSTERS WITH WARM BUTTER MIGNONETTE
Quickly roasting oysters in a hot oven pops the shells apart so they can be opened the rest of the way by hand, no shucking skills required.
Provided by Anna Stockwell
Categories Oyster Shallot Vinegar Butter Appetizer Hors D'Oeuvre Valentine's Day New Year's Eve Entertaining Christmas Eve Roast Shellfish
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Stir shallot, vinegar, and 1 Tbsp. water in a small bowl; set aside. Line a plate with salt (this will help hold the oysters in place without tipping out their juices) and set aside.
- Rinse oysters, then arrange flat side up on a wire rack set inside a rimmed baking sheet. Roast until oysters crack open, 4-6 minutes. (They won't open completely like a cooked clam; the top shell will separate from the bottom with about a 1/4" opening at the rounded end.) Some may open before others-remove from oven as soon as they open. Discard any oysters that don't open after 7 minutes.
- To finish opening oysters: Fold a dish towel several times and hold oyster using towel. Slide a butter knife into opening all the way to the hinge. Turn butter knife perpendicular so top shell pops all the way open. Pull off top shell with your hand, being careful not to tip bottom shell and lose any liquid (this should all happen very easily without much force). Gently slide knife under oyster in bottom shell to release the muscle, then transfer to plate with salt.
- Stir butter into reserved vinegar mixture. Spoon over oysters.
LOW COUNTRY STEAMED CAROLINA CUP OYSTERS WITH MELTED BUTTER
This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter, cocktail sauce, and lemon wedges.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Build a hot fire with wood chips. Stack stones or bricks around fire so that the sheet metal sits securely on top.
- Once metal is very hot, place oysters on top, and cover completely with wet burlap. Steam until shells begin to open, checking frequently, 12 to 18 minutes.
- Shovel oysters onto a serving platter, discarding any that do not open, and serve immediately with melted butter, cocktail sauce, and lemon wedges.
LOW COUNTRY STUFFED QUAIL WITH OYSTER-LEEK RAGOUT AND HOMINY GRITS CAKE
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 12 quail stuffed; about 6 serv
Number Of Ingredients 34
Steps:
- Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
- Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
- In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
- Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
- Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
- In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.
GRILLED OYSTERS WITH LEMON BUTTER
This is a simple version of what they call an Oyster Roast in the Carolina low country. You just put some nice plump oysters over a hot fire and when they pop open, you spoon over a little lemon butter and serve them immediately. A friend of mine, Tim Gilchrist, invented a special tool he calls a "Great Grate" which holds the oysters upright and allows you to pick up the grate instead of the individual oysters. It's really a very special tool. They are made in various sizes that can hold 6 to 30 oysters. The grate can also be used for clams. Great Grates can be purchased on line at www.greatgrate.com or by calling Great Grate at 877-768-5766. You can use any medium to large plump oysters for this recipe, but I like to use wild oysters like blue points; fancy half-shell oysters are expensive and some of their nuances are lost in the cooking. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier. You will also need a 1-quart saucepan, a wooden spoon, and a whisk to make the sauce.
Provided by Food Network
Categories dessert
Yield Serves 4 to 6 as an appetizer
Number Of Ingredients 6
Steps:
- Preheat grill or Great Grate over medium heat.
- Scrub and rinse the oysters. Keep refrigerated until ready to grill.
- To make the sauce: Pour the cream into a 1-quart saucepan and cook over low heat, whisking occasionally to prevent the cream from boiling over, until the volume is reduced by half, about 8 minutes. Increase the heat to medium and add the butter, 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Add the lemon juice and simmer briefly. Remove the saucepan from the heat. Add the chervil or parsley and season, to taste, with salt and pepper. Keep the sauce warm until ready to serve.
- Set up the oysters on the grill with the cup side down (and flat side up) or place them directly on the grill in the same fashion. Cook the oysters without turning them.
- As soon as the oysters pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) lined with a bed rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each oyster and serve immediately.
Tips:
- Use fresh oysters. Fresh oysters are essential for this recipe. Look for oysters that are plump and have a briny smell. Avoid oysters that are cracked or have a slimy texture.
- Clean the oysters thoroughly. Before cooking, it is important to clean the oysters thoroughly. To do this, rinse the oysters under cold water and scrub them with a stiff brush. Remove any dirt or debris from the oysters.
- Steam the oysters until they are just cooked. Overcooking the oysters will make them tough and rubbery. Steam the oysters for just a few minutes, or until they are cooked through.
- Serve the oysters with melted butter and lemon wedges. Melted butter and lemon wedges are the classic accompaniments to steamed oysters. They add a delicious flavor and richness to the oysters.
Conclusion:
Low country steamed Carolina cup oysters are a delicious and easy-to-make dish that is perfect for a casual gathering. The oysters are steamed until they are just cooked, and then served with melted butter and lemon wedges. This dish is sure to please everyone at your table.
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