Easy Oysters Rockefeller
photo by Crowded Earth Kitchen
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 Oysters Rockefeller
- Serves:
- 4
ingredients
- 12 raw oysters (on the half shell. If frozen, remove from freezer about 20 minutes before continuing)
- 1⁄4 cup butter (only use real butter for this, please)
- 1 slice bread, pulsed in a blender to make fresh breadcrumbs
- 1 cup finely chopped fresh spinach
- 1 tablespoon finely diced onion
- 1 finely diced garlic clove
- 1⁄2 teaspoon lemon zest
- 3 raw shrimp, finely minced (optional but delicious)
- 1⁄4 cup shredded parmesan cheese
directions
- Step 1) Arrange oysters on a baking pan with shallow sides. To prevent shells from tipping, first add a 1/4 inch deep layer of coarse salt to the bottom of the pan.
- Step 2) Prepare your filling. Melt butter in a skillet. Add bread crumbs, onion, and garlic. Saute for 2-3 minutes. Add spinach, lemon zest, and shrimp (optional). Saute for an additional 2 minutes. Remove from heat.
- Step 3) Using a small spoon, divide filling evenly on top of the oysters. Sprinkle with parmesan cheese.
- Step 4) Bake in a preheated 425 degree oven for 5 minutes. If oysters are still partially frozen, they may need an extra minute. [Side note: some folks think 5 minutes of baking is too long. I prefer to err on the side of food safety. Use your discretion.].
- Enjoy!
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RECIPE SUBMITTED BY
Crowded Earth Kitchen
United States
Crowded Earth Kitchen is maintained by two women who know each other better than they know themselves! Betsy is a chemist who prefers to keep the kitchen and the laboratory quite separate, a PhD educator, and a Mom. She wears all three hats in reverse order while cooking. Carly Ellen is an author and food traveler who incorporates delicious recipes into each of her stories. She has a minor obsession with French boulangeries, and is sublimely happy with a fresh baguette and cup of espresso in any European cobblestoned square. How to Bake a Chocolate Souffle, the first book of Carly Ellen's new food fiction series was released in late 2014.
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