You’re either an oyster person, or you’re not. Oysters are incredibly healthy for you; they’re high in protein, low in calories, and packed with vitamins and nutrients your body needs. They’re a natural aphrodisiac. They’re the food of the stars! But no matter how much you tell someone that hates oysters, you can’t change their views. The texture can be off-putting for those that don’t understand how delicious and delicate the flavor.
There isn’t much out there that can change an oyster-hater’s mind, except maybe this incredible jalapeño popper grilled oysters recipe from the award-winning chef, David Bancroft. His jalapeño butter mix takes an average oyster and turns up the heat and flavor to a level that could turn even the biggest hater into a true believer. Who doesn’t love the classic jalapeño popper? They’re delicious and spicy and so fun. Now, you can offer these elevated poppers to your friends and family at your next gathering. No more average poppers with this recipe!
This grilled oyster recipe requires that they first be shucked, and while we highly recommend purchasing them that way, we know it might not be possible. If that’s the case, you’ll have to do it yourself, which is no easy feat. Luckily, we’ve created a quick cheat sheet, so you know how to crack open those oysters quickly and effectively so you can get done and get into the awesome grilled oyster recipe. Check it out below.
A few tips from David:
- Present them beautifully on a platter filled with rock salt to help them balance for plating.
- Add some crispy bacon bits or brisket bits on top of each shell.
David Bancroft’s Jalapeño Popper Grilled Oyster Recipe
Try something new to get your oysters popping!
Ingredients
40-50 40-50 shucked oysters (depending on shell size)
4 4 charred whole jalapeños (seeds optional)
2 sticks 2 softened butter
½ tsp. ½ garlic powder
½ tsp. ½ cumin
1 1 squeezed lime & zest
1 cup 1 chopped parsley
2 lbs. 2 fresh grated pepper jack cheese
Directions
- Tips For Shucking Oysters
- To start with, you want to determine which side is the top and which is bottom of the oyster. The top is flat, and the bottom is slightly rounded, like a belly.
- You’ll want to set your oyster on a dry, folded hand towel (the towel is there to protect your hand), bottom down, with the hinge, or mouth, of the oyster facing away from you.
- Next, take your oyster knife and slowly work it into the hinge. Do this step carefully because a wrong move could result in some painful consequences. You want the blade in just enough that you can wiggle it around until you feel the jaws of the oyster pop.
- After the hinge has opened slightly, you’ll want to turn the blade to create a little more room.
- Finally, slide the blade around the hinge until you make contact with the muscle. When that happens, apply slightly more pressure, and sever the muscle so you can pull the top half of the oyster up and off and can go forward with this tasty grilled oyster recipe!
- “Jalapeño Popper” Grilled Oysters
- To start this grilled oysters recipe, char your jalapeños whole over the open fire until they’re almost entirely black. The char gives them the lovely, smoky taste you’re looking for.
- Blend the jalapeños, parsley, softened butter, spices, and lime zest and juice in a food processor until smooth.
- From there transfer the butter mixture into a mixing bowl and stir in the pepper jack cheese until the mixture becomes well blended.
- Turn your charcoal grill to medium high heat (or around 400°f).
- Lay your grilled oysters on a sheet tray and place about 1 tablespoon of the jalapeño popper butter onto each shell and grill them with the lid closed to allow the cheese to melt properly. This should take around 4 to 5 minutes.
- With your delicious, grilled oysters plated and ready to go you can share these with your family and friends at your next great backyard event!
This pairs well with these great side dishes:
