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Broiled Oysters

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain oysters or shuck and save deep shell side. | 2. Place drained oysters in a shallow buttered pan. | 3. Or place shucked oysters on shell with some of saved liquor. | 4. Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika. | 5. Pour mixture over oysters, either panned or shucked. | 6. If doing on half shell, place them on a cookie sheet. | 7. Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook. | 8. Serve immediately, with parsley sprinkled over and lemon slices. | 9. Serve panned oysters on hot buttered toast, toast should be crisp, great appy. | 10. Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oyster - - - -
    butter melted - - - -
    worcestershire sauce - - - -
    salt - - - -
    cayenne pepper - - - -
    paprika - - - -
    parsley - - - -
    lemon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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