Chargrilled BBQ Oysters

Chargrilled BBQ Oysters

5 from 1 vote
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  • 1 pkg Louisiana Fish Fry BBQ Shrimp Mix
  • 2 doz Oysters on the half shell
  • 1 lb unsalted butter
  • 4 oz Worcestershire sauce
  • 6 tbsp grated Parmesan cheese


  • In a saucepan, melt butter and add LAFF BBQ Shrimp Mix packet & Worcestershire, stirring to combine. 
  • Place oysters on a hot grill until they simmer. 
  • Spoon a generous portion of butter mixture over each oyster. Wait till butter begins to simmer then sprinkle Parmesan over each oyster.
  • Serve hot with toasted French bread. ENJOY!


To shuck an oyster, hold it cupped side down, with the hinge towards you. Insert a knife into the hinge and twist back and forth. Once the oyster is open, use the knife to detach the meat from the top shell. Then slice through the muscle that holds the oyster to the cup. (It can be a tough job. Practice makes perfect!)
You want live oysters only. They should be closed or, if already open, they should close when the shell is tapped. Look for a briny and good heft, which means there’s still seawater inside. Wait to shuck until close to serving time, no more than an hour or so before.

One comment

  1. 5 stars
    Haven’t tried recipe yet. Will soon as I can get up there. Thanks to Gibby, Mike, Russell, Rick, Blake and all those wonderful workers.You guys & gals at Groomers
    R O C K ! ! ! !
    I’ll see y’all Monday.

5 from 1 vote

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