Best 3 Dragos Oyster Kit Recipes

Embark on a culinary adventure with our comprehensive guide to cooking Dragos oyster kits! Whether you're a seasoned chef or a home cook seeking a delightful seafood experience, this article will equip you with the knowledge and inspiration to create mouthwatering oyster dishes that will tantalize your taste buds. We'll explore various cooking techniques, introduce innovative flavor combinations, and provide step-by-step instructions to ensure your Dragos oyster kit yields a delectable and unforgettable meal.

Here are our top 3 tried and tested recipes!

CHARBROILED OYSTERS FROM DRAGOS

Charbroiled Oysters from Dragos image

From a great restaurant in New Orleans. Great dish. Can be broiled in the oven but are much better and more dramatic on the grill. Prep time does not include time to shuck the oysters :)

Provided by riffraff

Categories Cajun

Time 18m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

32 oysters, on the half shell
1 cup butter
2 tablespoons finely chopped garlic
1/2 teaspoon fresh ground black pepper
1/4 cup grated parmesan cheese (not from a can!)
1/4 cup grated pecorino romano cheese
1/2 cup finely chopped parsley

Steps:

Heat the grill to med-high.
Melt butter with garlic and pepper in a large skillet.
Mix Parmagiano and Romano cheeses in a small bowl.
Spoon some of the melted butter mixture onto each oyster.
Add a pinch of the combined cheese to each oyster, add a pinch of parsley.
Place oysters on the grill.
Grill oysters until they are hot, bubbly and puffed, about 8 minutes.

Nutrition Facts : Calories 383.7, Fat 28.6, SaturatedFat 16.1, Cholesterol 163.8, Sodium 425.7, Carbohydrate 11.1, Fiber 0.2, Sugar 0.1, Protein 20.6

NEW ORLEANS' DRAGO'S GRILLED OYSTERS RECIPE

New Orleans' Drago's Grilled Oysters Recipe image

This authentic recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago's Restaurant in New Orleans and Metairie, Louisiana.

Provided by Barbara Rolek

Categories Appetizer Dinner Entree Lunch Side Dish Snack

Time 30m

Number Of Ingredients 8

Ingredients

8 ounces butter (softened)
2 tablespoons garlic (finely chopped)
1 teaspoon black pepper
Pinch dried oregano
18 large oysters (freshly shucked on the half shell)
1 ounce Parmesan cheese (grated)
1 ounce Romano cheese (grated)
2 teaspoons flat-leaf parsley (chopped)

Steps:

Gather the ingredients.
Heat a gas or charcoal grill to high heat. Ideally, the grill should hit 500 F. In a small saucepan, gently melt the butter. Mix the melted butter with the garlic, pepper, and oregano. Reserve in a small bowl.
Place the oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right through the grill.
Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes.
In a small bowl, mix together the grated Parmesan and Romano cheeses. Top the oysters with the cheese mix and parsley. Serve on the shells immediately.

Nutrition Facts : Calories 301 kcal, Carbohydrate 9 g, Cholesterol 125 mg, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, Sodium 434 mg, Sugar 0 g, Fat 21 g, ServingSize 18 oysters (6 servings), UnsaturatedFat 0 g

DRAGO'S CHARBROILED OYSTERS

Drago's Charbroiled Oysters image

Drago's restaurant in Metairie, Louisiana is famous for their grilled oysters. We worked hard to replicate their buttery sauce. We never have Thanksgiving without a sack of oysters and the grill going with this sauce on the side. This recipe makes enough sauce for one dozen oysters. If you're getting a sack make about 4x this amount. There's nothing like a cool, crisp day outside with friends and family playing Bocci Ball and sharing beautiful wines.

Provided by Penny Stettinius

Categories < 15 Mins

Time 10m

Yield 1 dozen, 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter, room temperature
1 pinch kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon garlic, Minced
4 tablespoons pecorino romano cheese
1 pinch cayenne
1 pinch white pepper
1 teaspoon lemon juice
1 teaspoon Italian parsley, Minced
1 dozen oyster, freshly shucked, on the half shell

Steps:

Whisk together all ingredients except oysters and lemon wedges.
Heat a charcoal or gas grill until very hot.
Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
Top each with a generous portion of the sauce, enough to fill up the shell.
Continue grilling each oyster until the sauce is nice and bubbly and turning a caramel color.
Serve and eat immediately.

Nutrition Facts : Calories 440.4, Fat 35.4, SaturatedFat 20.5, Cholesterol 181.3, Sodium 265.7, Carbohydrate 11.6, Fiber 0.3, Sugar 0.1, Protein 19.5

Tips:

Choose the freshest oysters possible. Look for oysters that are tightly closed and have a briny smell. Avoid oysters that are open or have a foul odor.
Shuck the oysters carefully. Use a sharp knife to pry open the oyster shells. Be careful not to damage the oyster meat.
Serve the oysters immediately. Oysters are best enjoyed fresh. If you need to store them for a short time, place them in a bowl of ice.
Experiment with different toppings. Oysters can be enjoyed with a variety of toppings, such as lemon juice, mignonette sauce, cocktail sauce, or hot sauce. You can also add toppings like grated Parmesan cheese, crumbled bacon, or chopped chives.

Conclusion:

Oysters are a delicious and versatile seafood that can be enjoyed in many different ways. Whether you prefer them raw, grilled, fried, or baked, there's an oyster recipe out there for everyone. So next time you're looking for a special appetizer or main course, give oysters a try. You won't be disappointed!