CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BAKED GULF OYSTERS AND SHRIMP WITH GARLIC, LEMON BUTTER, AND CRABMEAT - Emeril

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Casseroles - Seafood
    Prep Time:       Cook Time:       Total Time:  

1 stick unsalted butter, softened at room temperature
2 tbsp minced garlic
1 tbsp minced shallots
1 tbsp freshly minced parsley leaves, plus more for garnishing
3/4 tsp salt
1/4 tsp ground white pepper
Essence, to taste, recipe follows
1 pint shucked raw oysters, drained well and patted dry on paper towels
1/2 lb medium shrimp, peeled and deveined
1/4 lb crabmeat, picked over for shells and cartilage
1/3 cup fine dry bread crumbs
1/3 cup finely grated Parmesan
1 tbsp olive oil
Lemon wedges, for serving

In a small bowl combine the butter with the garlic, shallots, 1 tbsp of the parsley, salt, pepper and Essence, to taste. Stir to blend thoroughly, then transfer to the refrigerator while you prepare the oysters.

Preheat the oven to 500 and set the oven to the broil setting. Position the top oven rack in the upper third of the oven.

Divide the oysters and shrimp evenly between 8 individual gratin dishes just large enough to hold the oysters in 1 layer. (We used shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 oz.) Sprinkle the crabmeat evenly over the oysters and shrimp in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the ramekins. Transfer the gratin dishes to a large baking sheet and place in the oven. Broil for about 5 minutes, or until the butter is melted and the oysters and shrimp are just beginning to firm up slightly.

While the ramekins are in the oven, in a small bowl combine the bread crumbs, 3 tbsp of the Parmesan, and the olive oil. Stir until thoroughly combined.

Remove the ramekins from the oven and sprinkle the crumb mixture evenly over the crabmeat, dividing the crumbs evenly among the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters and shrimp are just cooked through and curled around the edges, about 3 to 4 minutes longer.

Remove the ramekins from the oven, garnish with the remaining Parmesan, and serve immediately, with lemon wedges for guests to use according to taste. Serves 8

ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Baked Oysters With Breadcrumbs And Garlic
   by sgre52160



2 tbsp butter 1 cup fresh white breadcrumbs, made from 3 slices French or Italian bread 1 tsp finely chopped garlic 2 tbsp finely chopped parsley 2 dozen fresh oysters, well drained 3 tbs




Baked Ling Cod With Lemon-garlic Butter Sauce
   by marmar3854



Baked Ling Cod with Lemon-Garlic Butter Sauce Recipe Ingredients Fish 1 (2-pound) fillet of ling cod Olive oil Salt and Pepper Lemon-Garlic Butter Sauce This recipe makes 2 cups, about tw




Baked Oysters With Bread Crumbs And Garlic
   by sgre52160



8 to 12 oysters, shucked and rinsed of grit 4 tbsp unsalted butter 1 garlic clove, minced 1/2 cup fresh breadcrumbs 2 tbsp grated parmesan cheese Preheat oven to 450. Divide oysters between 2 b




Gulf Shrimp Salad
   by sgre52160



1 lb boiled and peeled shrimp, 50-60 count, roughly chopped 2 hard boiled eggs, chopped 1 1/2 tbsp sweet pickle relish 1/2 cup celery, finely chopped 1 small green or red bell pepper, diced 1/4 c




Gulf-style Citrus Shrimp
   by sgre52160



1 lime 1 medium orange 6 tbsp unsalted butter 1/4 cup chopped green onions 3/4 tsp ground cumin 1/4 tsp red pepper sauce 1 lb (31 to 35) medium fresh raw shrimp, peeled, deveined 1/4 cup





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.