• Tisha Johnson

Oyster Rockefeller

Updated: Feb 8



Oyster Rockefeller


History (Wikipedia)

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters.


Course: Appetizer

Cuisine: Cajun/Creole

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Author: The Southern Spice Rack


Ingredients:


1 bag of frozen spinach

1 8oz can of artichoke hearts

¼ C. bacon crumbles

3 Tbsp. granulated garlic

1 Tbsp. kosher salt

1 Tbsp. crushed red pepper

1 8oz container cream cheese

1 8oz container sour cream

1 8oz bag of parmesan cheese

1 8oz bag provolone/mozzarella mixed cheese

12 raw oysters



Instructions:

1. Drain defrosted frozen spinach

2. Drain artichokes

3. Combine spinach & artichokes in bowl

4. Add granulated garlic, kosher salt, crushed red pepper, cream cheese, sour cream, parmesan cheese and provolone/mozzarella mixed cheese

5. Mix very well

6. Shuck each oyster and separate the membrane from the attached shell leaving the oyster laying in the half shell

7. Scoop 1 Tbsp. of the mixture on each shucked raw oyster

8. Place each oyster on a ½ sheet pan

9. Place in oven and bake at 375 for 20 min

10. Place on plate and sprinkle shaved parmesan cheese and bacon crumbles on top


Oyster Rockefeller
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