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Showing: Barbequed Oysters - Oyster Dressing II

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Barbequed Oysters

Submitted by: Dan

Lime and pepper are all you need to make great tasting oysters!

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Bayou Crostini

Submitted by: A.Z.

Home Town: Annapolis, Maryland, USA

Broiled oysters are elevated from southern backyard fare to upscale appetizers that still call for licking your fingers afterwards.

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Cajun Oyster Pie

Submitted by: KTEEKIMO

A Louisiana favorite! You may add cooked vegetables to the filling if you wish.

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Very festive recipe for the holidays or anytime. Rich and wonderful. One of my faves. Don't let the caviar fool you. You can buy at grocery store for under $10.00. (but don't let the guests know!). Serve with flat bread, crackers, or toast points.

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Caviar Spread

Submitted by: Wilemon

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

If you want easy and caviar, this is it. Just cream cheese with caviar. I don't really know what it is about this very simple recipe, but everyone who likes caviar loves this spread.

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Daddy Mack's Oysters

Submitted by: Chief Dad

Home Town: Seattle, Washington, USA

Living In: Moses Lake, Washington, USA

Fresh oysters are cooked open face on the grill with a rich seasoned butter. This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.

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Deep Fried Oysters

Submitted by: Christine

This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.

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Deep-fried Oysters II

Submitted by: Jinny Meyer

Deep-fried oysters southern style. This crisp and spicy coating is sure to please.

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Dorsey's Fried Oysters

Submitted by: Dorsey

Home Town: Beaufort, North Carolina, USA

Living In: Salisbury, Maryland, USA

These are the single-fried oysters that my Mom cooked at the market. A simple and delicious appetizer cooked Chesapeake Bay style.

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Elegant Oyster Soup

Submitted by: DSPROUT

Oyster soup with carrots, mushrooms, onions, celery, and artichoke hearts.

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Garlic Oyster Linguini

Submitted by: MARBALET

Fresh linguine cooks in a heady, spicy mixture of mushrooms, garlic, Cajun spice, oysters, corn, string beans, pimentos and seafood stock. An easy roux of butter and flour thickens the dish before you add parsley, scallions and crabmeat.

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Grilled Oyster Shooters

Submitted by: N1COLE

Oysters are cooked on the grill in the shell, then seasoned with lemon juice, hot sauce and Worcestershire sauce. A cooked, nonalcoholic version of a well-known favorite, great as an appetizer.

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Grilled Oysters with Fennel Butter

Submitted by: Barrett

A seasonal side dish or appetizer with fresh oysters and fennel.

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Hangtown Fry with Parmesan and Fresh Herbs

Submitted by: Cazuela

Home Town: Chicago, Illinois, USA

This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.

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Joan's Scalloped Oysters

Submitted by: Joan

Living In: Marysville, Washington, USA

Worcestershire sauce and hot sauce flavor the cream sauce in this traditional holiday dish.

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Lumpfish Caviar Pie

Submitted by: Jay Cee

Living In: New Hope, Pennsylvania, USA

This lumpfish caviar pie makes one delicious and sophisticated appetizer.

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Mediterranean Seafood Medley

Submitted by: IMANKAY

Living In: Houston, Texas, USA

Here's an exotic, gourmet dish that will impress everyone. Fennel and shellfish are steamed with an herbed saffron broth, and served along with seared sea bass fillets. It takes some effort to prepare, but your guests will never forget this meal!

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Mom's Oyster Stew

Submitted by: KATHI23

Home Town: Frederick, Maryland, USA

Living In: Brunswick, Georgia, USA

Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.

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Oyster and Artichoke Soup

Submitted by: Dena G.

Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!

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