Anybody who’s ever been to one of Acme Oyster House’s famous restaurants has likely tried their grilled half-shell oysters, lathered in savory butter sauce and hot off the charcoal-fired grill. I have, and I must say they are delightful. Good friend LJ Guillotte grew up east of New Orleans and is 100% Cajun to the bone. Always curious how ACME prepared their signature half-shell grilled oysters, I was delighted when LJ offered to help me prepare these tasty morsels. We began by visiting a reef in San Antonio Bay to gather oysters and shucked them fresh!
24 freshly-shucked oysters (half shell)
1lb salted butter
2 bunches green onions (chopped fine)
20 cloves fresh garlic (pureed)
1 tsp crushed red pepper
3 tbsp fresh thyme (chopped fine)
3 tbsp fresh oregano (chopped fine)
2 tbsp fresh lemon juice
1 tbsp Worcestershire Sauce
2 tbsp creole seasoning
2 oz white wine
8 oz fresh Romano cheese (grated)
1 loaf French bread
-Melt butter in saucepan and combine all ingredients except oysters and grated cheese.
-Shuck oysters and place on half shell. Be sure to detach the connective muscle.
-Spoon butter-seasoning mixture equally on each half-shell oyster and place on grill over hot fire. Cook several minutes and then sprinkle liberally with grated Romano and continue cooking until cheese begins to melt. (Hint: Close lid on grill or cover with large, inverted pot while cheese is melting to capture smoke and heat.)