LJ Guillotte’s Grilled Oysters ala ACME

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!

Ingredients

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

Preparation

-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.)

Serve with slices of toasted French garlic bread as an appetizer or entrée; they’re great either way!