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'! 

Ingredients

• 1 shallot, finely diced
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 4 oz cream cheese, cubed
• 1 bag of baby spinach, stems removed
• Boudreaux's Backyard Prime Beef & Chop Seasoning
• Oysters
• About 1/2 cup panko bread crumbs
• Boudreaux's Backyard Low & Slow Simmer Seasoning
• Parmigiano Reggiano cheese, freshly grated as needed

Directions

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!