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Oysters Rockefeller

Hey Seafood Squad! It's Part 6 of Oyster Extravaganza Week and we're rocking out with Boudreaux's Backyard Oysters Rockefeller! Creamy, cheesy, and oh-so-dreamy - these bad boys are grillin' and thrillin'. Grab your shucker and let's get crackin'! 






  1. Sauté Shallot and Garlic:
    • In a pan, sauté the shallot in oil until soft.
    • Add the minced garlic and continue cooking for about 1 minute or until fragrant.
  2. Prepare Creamed Spinach:
    • Add heavy cream and cubed cream cheese to the pan.
    • Stir in the baby spinach.
    • Season the mixture to taste with Boudreaux's Backyard Prime Beef & Chop Seasoning.
    • Cook until the spinach is wilted and the cream cheese is fully incorporated.
  3. Shuck Oysters:
    • Carefully shuck the oysters, keeping them on the half shell.
  4. Assemble the Oysters:
    • Place a dollop of the cooked creamed spinach on each oyster half.
  5. Prepare and Add Breadcrumbs:
    • Season the panko breadcrumbs with Boudreaux's Backyard Low & Slow Simmer Seasoning.
    • Sprinkle the seasoned breadcrumbs over the spinach-topped oysters.
  6. Add Cheese and Grill:
    • Top each oyster with freshly grated Parmigiano Reggiano cheese.
    • Grill the oysters to your desired level of doneness.
  7. Serve and Enjoy:
    • Serve the oysters hot and do a happy dance!
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