Best 2 Oysters Remick Recipes
Oysters Remick, a classic dish originating in New Orleans, captivates seafood lovers with its harmonious blend of briny oysters, succulent shrimp, and tender crabmeat, enveloped in a creamy, flavorful sauce. The dish's history is as rich as its taste, dating back to the late 19th century when it was served at the renowned Remick's Restaurant, earning accolades for its exquisite flavors. Over time, variations of Oysters Remick emerged, each offering a unique interpretation of this beloved dish. This article presents a culinary journey through three distinct recipes for Oysters Remick, catering to diverse tastes and preferences.
The "Classic Oysters Remick" recipe stays true to the original, featuring a luscious sauce made from butter, flour, milk, and cream, complemented by the briny essence of oysters, shrimp, and crabmeat. For those seeking a richer, more decadent experience, the "Oysters Remick Rockefeller" recipe incorporates spinach, Parmesan cheese, and Pernod, resulting in a luxurious, creamy sauce that elevates the seafood's natural flavors. Finally, the "Oysters Remick with Artichokes" recipe introduces a delightful twist, where artichoke hearts join the seafood ensemble, adding a touch of vegetal sweetness and a delightful crunch to the dish.
Each recipe is meticulously crafted, providing step-by-step instructions to guide home cooks in recreating this New Orleans classic in their own kitchens. Whether you prefer the traditional approach, crave a richer indulgence, or seek an innovative combination of flavors, this article offers a recipe for every palate. So, prepare to embark on a culinary adventure and relish the timeless elegance of Oysters Remick, a dish that continues to tantalize taste buds and create lasting memories at every table.
BAKED OYSTERS REMICK
This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun slowly going down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells.
Provided by Rinshinomori
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mayonnaise with chili sauce, mustard, paprika and Tabasco.
- Dip oysters into seasoned mayonnaise until thoroughly coated. Return oysters to their shells or place them in a buttered gratin dish big enough to hold the plump oysters.
- Top each oyster with a square of bacon and place under broiler for 5 minutes or until bacon is cooked. The amount of time is dependent on your broiler. I have several settings.
- Remove and sprinkle bread crumbs and return to the oven and broil for additional 1-2 minutes until bread crumbs are browned.
- Garnish with parsley and slice of lemon or lime before serving.
OYSTERS REMICK
Steps:
- Scrub shells well; rinse in cold water. Schuck and drain oysters; place on deep half of shell, Place shells in a shallow baking pan, Combine mayonnaise, lemon juice j and seasonings 0 Spread mixture over oysters, Combine butter and crumbs ; sprinkle over top. Broil about 3 inches from source of heat for 5 minutes or until edges begin to curl. Serves 6. *If shell oysters are not available, 11 pints select oysters may be used. Drain oysters and arrange on a shallow, well-greased baking dish. Spread wi*th I seasoninp, and cook as above. xxx P.N.
Tips:
- Use fresh oysters. This is the most important ingredient in the dish, so make sure you get the best quality oysters you can find.
- Shuck the oysters carefully. You don't want to damage the oyster meat, so be careful when you're opening them.
- Cook the oysters briefly. Oysters are delicate and overcooking them will make them tough and rubbery.
- Use a good quality white wine. The wine will add flavor to the dish, so choose one that you enjoy drinking.
- Serve the oysters immediately. Oysters are best when they're served hot and fresh.
Conclusion:
Oysters Remick is a classic French dish that is easy to make and always delicious. The combination of briny oysters, creamy sauce, and crispy bread crumbs is sure to please everyone at the table. Whether you're serving it as an appetizer or a main course, Oysters Remick is sure to be a hit.
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