BBQ Oysters with a Blue Cheese Dipping Sauce (and a $100 Visa gift card Giveaway!)

Several times a year, I drive down to the coast with empty coolers to pick up lots of fresh Louisiana Seafood, the best of Gulf Seafood. Luckily, much of the seafood is in season year-round, so there is never a shortage of domestic fresh fish, shrimp, and crabs. This spring, we’ve also had countless backyard crawfish boils with friends and family. It’s been a great season for mudbugs, so we have been taking full advantage of it.

I’m a big fan of all types of seafood, but oysters have always been my favorite. Even as a young child, I could easily slurp down a dozen raw oysters by myself. When I got older, I started trying other oyster dishes like the spinach-loaded Oysters Rockefeller and Oysters Bienville with shrimp, mushrooms, and Parmesan cheese. Louisiana oysters are in season year-round, but are the largest during the cooler months. BBQ Oysters with Blue Cheese Dipping SauceThese Louisiana oysters are dredged in a little seasoned flour, then deep-fried until crispy and reach a nice golden color. Then, they are tossed in a homemade buffalo-style sauce and topped with fresh parsley and blue cheese crumbles. Since the sauce is a little spicy, it’s a great idea to serve the oysters with a small bowl of blue cheese dressing to cool off your taste buds.

To serve the oysters, I filled a rimmed plate with coarse sea salt and arranged clean oyster shells in a circle with the smallest end facing inward. This impressive presentation is great for parties and celebrations. BBQ Oysters with Blue Cheese Dipping SauceBBQ Oysters with Blue Cheese Dipping Sauce When purchasing oysters, I always prefer domestic seafood over imports. Louisiana’s vast network of waterways produces a plethora of high-quality seafood, so there is never a lack of fresh oysters and fish.

Fresh oysters should be stored in an open container in the refrigerator, covered with a damp cloth or towel. They can be stored in the refrigerator for up to two weeks, but are at their best when fresh. Before shucking the oysters, check to make sure that the oysters are still alive. Oysters that are alive will have a tightly closed shell or will quickly close when given a small tap. Any oysters that remain open should be discarded. BBQ Oysters with Blue Cheese Dipping Sauce To enter the $100 Visa gift card giveaway, just answer the following question in the comment section below:

What is your favorite type of Louisiana Seafood (oysters, crab, shrimp, crawfish, fish, or even alligator)?

No matter what type of seafood is your favorite, there is certainly always Plenty to Celebrate with Louisiana Seafood. Check out Louisiana Seafood for more info, and find other delicious recipes HERE. Also find Louisiana Seafood on Facebook, Twitter, YouTube, Pinterest and Instagram.

BBQ Oysters with a Blue Cheese Dipping Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 Oysters
Ingredients
  • 2 inches canola oil, for deep frying
  • 6 whole Louisiana oysters
  • ⅓ cup seasoned flour
  • 1 tbsp fresh parsley, chopped
  • 2 oz blue cheese, crumbled
  • blue cheese dressing, for serving
For the Oyster Sauce:
  • 2½ tbsp honey
  • 3¼ tbsp clarified butter
  • 5 oz Tabasco sauce
Instructions
Oyster Sauce:
  1. In a small saucepan, warm the honey and clarified butter over medium-high heat. Bring the mixture to 100 degrees Fahrenheit.
  2. Add the Tabasco sauce in a steady stream to the butter mixture while using an immersion blender to create an emulsion. Cover to keep warm and set aside.
Fried Oysters:
  1. Heat the oil in a deep-fryer or heavy-bottomed saucepan over medium-high heat until it reaches 350 degrees Fahrenheit.
  2. Shuck the oysters and ensure that the oysters are free of any sand and grit. Drain the oysters and dredge them in the seasoned flour.
  3. Carefully slide a batch of the oysters into the hot oil and fry until the oysters are just golden brown and crispy, about 2 minutes. Remove the oysters with a slotted spoon and drain on a paper towel lined plate. Repeat with remaining oysters.
  4. When all of the oysters have been fried, toss them in the warm Oyster sauce and chopped parsley. Serve immediately with blue cheese crumbles and blue cheese dressing.

 

Entry Instructions: No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: 1. Leave a comment in response to the sweepstakes prompt on this post 2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post 3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post 4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected. The Official Rules are available here. This sweepstakes runs from 6/10/15 – 6/28/15. Be sure to visit the Louisiana Seafood brand page on BlogHer.com where you can read other bloggers’ posts! Disclosure: I have been compensated by Louisiana Seafood Board for my time in sharing this recipe with you. As always, all opinions are 100% my own.

160 comments
AnastasiaFall
AnastasiaFall

Shrimp is usually one of my favorites, but I'd love to try some crab cakes!  :) 

birdiebee52
birdiebee52

My  type of Louisiana Seafood is crab.  There are so many ways I could eat it.  I am a seafood lover and could eat it every day.

laura58
laura58

I live in MS so my favorite has to be crawfish.

Laurie Emerson

SherryConrad
SherryConrad

We love crawfish fettucine.  The food is one of the things we miss most about living in Louisiana.  

liese1235
liese1235

My favorite type of Louisiana seafood is shrimp! 


willitara
willitara

I love fried catfish and shrimp is good just about any way it's prepared.


willitara [at] gmail [dot] com

tiac32
tiac32

Shrimp is my favorite Louisiana seafood.

kacor7
kacor7

favorite type of Louisiana seafood is shrimp! 


KC

kacor7@hotmail.com

fmd518
fmd518

I love it all lol  I would say crab or shrimp are my favorite though.


fmd518 at gmail dot com 

lilahshea
lilahshea

My favorite Louisiana seafood is cajun fried gater tail! Love it! =)

Jerry Marquardt
Jerry Marquardt

My favorite type of Louisiana Seafood is oysters with Arrabiata sauce.

Bert Ruiz
Bert Ruiz

My  favorite type of Louisiana Seafood is Shrimp

iamdadtastic@gmail.com

davisesq212
davisesq212

I love shrimp and crab equally.....shrimp scampi or crab cakes.

Richard Hicks
Richard Hicks

 My favorite Louisiana Seafood would be shrimp for sure!

bbbneys31
bbbneys31

My favorite is shrimp.  bbbneys31(at)gmail(dot)com

mkjmc
mkjmc

My favorite is the shrimp

WildOrchid
WildOrchid

I would love to make the Jumbo Lump Crabcakes! 


Thanks for the chance to win!

wildorchid985 AT gmail DOT com


kathypease
kathypease

My favorite is shrimp..I love it :)