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