Chargrilled Oysters with Artichoke Garlic Cream Sauce
This recipe for chargrilled Louisiana oysters topped with artichoke garlic cream sauce highlights the flavors of these fresh Louisiana oysters while jazzing up the dish with a creamy artichoke and...
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Cooking tools:
- Oyster knife
- Grill
- Citrus press
- Grater
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Wooden spoon
- Spatula
- Tongs
- Serving platter
Ingredients
- 2 tablespoons unsalted butter
- 3 green onions, thinly chopped
- 4 cloves fresh garlic smashed and minced
- 1/8 cup dry white wine
- 1 can plain artichoke hearts, rinsed, drained and chopped
- 1 pint heavy cream
- 3 tablespoons grated Pecorino Romano or Parmesan cheese
- 1 dash Worcestershire sauce
- 3-5 dashes of a Louisiana Hot Sauce (such as Tabasco, Crystal or Slap Ya Mama)
- 1 dozen Louisiana oysters, freshly shucked
- Fresh lemon, juiced from 1 lemon (seeds removed), plus 2 lemons cut in sections for plating
- Lightly toasted panko bread crumbs
- Parsley, fresh and chopped
- Kosher salt and cayenne, to taste
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