Recipe courtesy of Louisiana Cookin’, 2016 Total Time: 55 min
- 12 Oysters – Shucked, drained and deeper bottom shell rinsed and reserved for baking Rock Salt for oyster shell base while cooking
- 1/3 cup – Panko
- 2 Tbsp – finely grated Parmesan
- 3 Tbsp – Olive oil
- 1/4 cup – Green onions, chopped (both greens and whites)
- 1/4 cup – Shrimp, chopped
- 1/4 cup – finely chopped white button mushrooms
- 2 Tbsp – White wine
- 1 clove – garlic, minced
- 1/2 tsp – salt
- 1/4 tsp- black pepper
- 1 Tbsp – all-purpose flour
- 3 Tbsp – Chicken broth
- 3 Tbsp – milk
- 1 large egg yolk, lightly beaten
Directions: Preheat the oven to 400 degrees F.
In a 13 x 9 baking dish. Spread a layer of rock salt and arrange oyster shells on an even base.
In a small bowl, combine panko and parmesan cheese and set aside.
In a large sauce pan, heat oil over medium-high heat. Add the green onion and cook until tender, about 2 minutes. Add the garlic, mushrooms, shrimp, wine, salt and pepper. Cook until mushrooms are tender and shrimp is pink, about 2 minutes. Sprinkle with flour and stir for 1 minute. Add broth and stir to combine. Add milk; cook until creamy and slightly thickened, about 2 minutes. Remove from heat and slowly stir in the egg yolk. Spoon about 1 TBSP of mixture onto each oyster in the shell. Top with bread crumb mixture.
Bake until tops are lightly browned, 16-18 minutes. Using tongs or a spatula, carefully transfer the hot shells to the heat-resistant plates and serve immediately.