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GRILLED OYSTERS

Grilled Oysters by Chef Alexa of KetoLuxe

NAME
Grilled Oysters

DESCRIPTION
One of the best things about traveling the country for food competitions is that I experience regional flavors. Earlier this year, I had the pleasure of visiting the Hog Island Oyster Company while in California for the Santa Clara Bacon and Beer Classic. The day before the event, the Mother, Sam, and I made a road trip up the Pacific Coast Highway to the tiny town of Marshall. There, we enjoyed an idyllic lunch overlooking the oyster beds. The star of the meal was the Grilled Oysters with Barbecue Sauce.

Oysters are a food that many people believe have to be eaten raw or fried. When I discovered Grilled Oysters, a whole new world of flavor opened to me. As Sam lamented the lack of oyster stuffing for Thanksgiving, I reminded her of our Hog Island experience. We agreed that a keto version of the recipe would please our friends, family, and selves for the meal. Adding Avocado Butter is the perfect touch to make these extra special.

I taught my friend Lezlie and the Mother to make Grilled Oysters while shooting my upcoming KetoLuxe YouTube series.

Unlike in oyster stuffing, fresh are de rigueur. I cajole the seafood manager to select the heaviest ones from the back of the store for my Grilled Oysters. This isn’t a time to stock up in advance. Pick up your oysters no more than 2 days before grilling. Serve as an appetizer or hold for dinner, if you can wait that long.

Sam and Jeff grilling oysters during Labor Day weekend. After the oysters pop, Sam opened them all the way. Once she returned them to to the grill. Jeff applied the Avocado Butter.

Ever found a crab in a fresh oyster? Not only is one lucky, it adds extra deliciousness to the dish. When we opened these to make Grilled Oysters, I took this little guy as a sign from the universe that we were meant to share this recipe! What do you think? Let me know HERE

PREP
Less than 5 minutes

COOK
5 minutes

INGREDIENTS
12 fresh oysters
12 tablespoons Avocado Butter or Barbecue Sauce

DIRECTIONS

  1. Fire up the grill. I add peach chips for an extra smoky flair.
  2. Over indirect heat, place a single layer of oysters.
  3. When oysters pop, remove each from the grill and remove top shell. Loosen the oyster meat from bottom shell.
  4. Slather each with 1 tablespoon Avocado Butter or Barbecue Sauce
  5. Return to grill and cover. Cook for 2 minutes or until Avocado Butter melts.
  6. Serve hot or at room temperature.

YIELD
12 servings

NOTES
I like to use a charcoal grill, so I start the coals about 15 minutes before grilling oysters.

If you don’t have a grill, use your broiler for this recipe.

Don’t worry if you find a little crab in the oysters. That’s good luck! Make sure to eat it.

Oysters are a little higher in carbs but super delicious and good for you.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 4 grams
Total carbs: 6 grams
Fiber: 2 grams
Fat: 18 grams
Protein: 7 grams
Calories: 207
Glycemic load: 0

 

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