Cajun and Creole Recipes

Grilled Oysters Parmesan

Do not over-cook these little delights. They should barely brown in 5 minutes on the grill but that's enough time for the flavors to get to melt-in-your mouth perfection.

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Yield: 4 dozen


  • 1 cup olive oil
  • 3 tablespoons finely chopped garlic
  • 48 oysters, shucked in the half shell
  • 1 bunch fresh parsley, chopped
  • 1 cup (about 6 ounces) grated Parmesan cheese


  1. Heat grill to high.
  2. In a small saucepan over medium-high heat, add the olive oil.
  3. Sauté garlic until the garlic sizzles, about 10 minutes.
  4. Place the oysters on the grill and slowly pour about 1 teaspoon of the oil and garlic mixture on top of each oyster, making sure each oyster gets its fair share of garlic. Top with a pinch or two of parsley.
  5. Close grill top and cook about 4 minutes.
  6. Open grill and top each oyster with 1 teaspoon Parmesan cheese.
  7. Close grill top for 1 minute, just long enough to slightly melt the cheese.
  8. Transfer oysters to a plate with tongs and serve.


Per oyster: 54 calories (percent of calories from fat, 86), 1 gram protein, 1 gram carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 6 milligrams cholesterol, 50 milligrams sodium

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