Dominic Mandola, partner in Houston-based Ragin’ Cajun restaurants, shows food radio talk show host Cleverley Stone how to make grilled oysters with cheese. Chef Elliot demonstrates the preparation for BBQ Shrimp.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show, Saturdays from 9 a.m. until Noon on CBS Sports Radio 650.
(By the way, she gives out restaurant gift cards on every radio show!)
- 10 gallons Water
- 3 individual bags (3 oz each) of Zatarain’s Crab Boil Bags
- 48 oz Lemon Juice
- Cajun Spices – your favorite, as much as you like!
- 35 lbs of crawfish (one sack)
1. Dump out a sack of 35 lbs crawfish on a table and pick out all dead crawfish, you only want to boil live crawfish. Set live crawfish to the side.
2. Fill a 10 gallon pot 3/4 full with water.
3. Add 3 crab boil seasoning bags (Zatarain’s or your favorite crab boil seasoning), lemon juice and bring water to a boil.
4. Once water comes to a boil, remove the crab boil bags and add your favorite crawfish spices. Make sure you stir the pot so the spices do not ball up. You want all spices broken down so the flavor can extract and do its job.
5. Bring water to simmer and let simmer for 20 minutes.
6. Bring water to boiling point and empty 1/2 the of crawfish into the water. Cook for at least 8 minutes. Crawfish will turn bright red.
7. Serve immediately with boiled corn on the cob & boiled potatoes.
8. Replenish water to reach 3/4 full in pot. Repeat for the second half of the sack of crawfish.
Makes 1 Dozen
- 12 each Raw Gulf Coast Oysters in their closed shells
- Romano Cheese, Grated
- Parmesan Cheese, Shredded
1. Preheat outdoor grill.
2. Shuck the 12 oysters, leaving each oyster on a half shell.
3. Sprinkle grated Romano cheese on top of oysters.
4. Sprinkle shredded Parmesan cheese of top of Romano cheese.
5. When grill is hot, place oyster shells directly on the grill.
6. Add butter blend (see recipe below) on top of oysters. This should make the grill fire flame up & over the oysters. This will give the oysters a smoky flavor and help to melt the cheeses.
7. Repeat application of butter blend on top of all oysters.
8. Once cheese is melted remove oysters from the grill. (Don’t leave shells on grill for longer than 5 minutes – depending on how hot your grill is).
9. Serve immediately with lemon wedges.
Butter Blend Ingredients
- 1 tablespoon Cajun Seasoning
- 1 tablespoon Dried Tarragon
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Dill
- 1 oz Chopped Garlic
- 16 oz Butter, Unsalted, soft
1. Mix all ingredients in a mixing bowl.
2. Once mixed together place in refrigerator.
3. Warm in microwave to liquid form so that it can be poured over oysters.
4. Tip: Put the melted liquid in a squirt bottle (like ones used for ketchup). It will make it easier to add butter blend to the oysters on the grill.
New Orleans Style BBQ Shrimp
Makes 3 servings
- 4 oz Worcestershire Sauce
- 2 tablespoons Lemon Juice
- 2 teaspoons Cracked Black Pepper
- 2 teaspoons Cajun Seasoning
- 1 teaspoon Garlic, Chopped
- 2 tablespoons White Onion, Chopped
- 1 1/2 cups Butter, Unsalted, Cold & Cubed
- 15 each Shrimp (9-12 count per pound) Heads On
1. In a large frying pan over high heat, combine all ingredients, except butter for approximately 2 minutes, until the shrimp turn pink.
2. Reduce heat to medium; add butter in small batches, allowing each batch to melt.
3. Remove pan from heat once shrimp are cooked. Place 5 shrimp per bowl and pour sauce over shrimp.
4. Serve with French bread and/or dirty rice.