Oysters Supreme
Prep time
Cook time
Total time
Recipe by:
Serves: 1 dozen
  • 1 tablespoon unsalted butter
  • ½ cup chopped, roasted red bell pepper, peel removed
  • ¼ cup sherry
  • 2 cups heavy whipping cream
  • 1 tablespoon chopped dill
  • ½ cup grated romano cheese
  • ½ cup grated parmesan cheese
  • Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 dozen raw oysters, on the half shell
  • 1 cup white lump crabmeat
  • 1 cup chopped cooked shrimp
  • 1 cup unseasoned bread crumbs
  1. In a large skillet over medium-high heat, add the butter and bell peppers. Sauté the peppers until they soften and cook through, about 5 minutes. Add the sherry and deglaze the pan letting some of the alcohol burn off, about 2 minutes. Add the cream, and once it begins to bubble, lower the heat to a simmer. . Stir the mixture as the moisture cooks off, and the cream begins to thicken to a gravy consistency. Using an immersion stick blender (or regular blender), pulverize any chunks within the sauce and blend until smooth and creamy. Continue cooking and add the dill, cheeses, and a light sprinkle of Cajun seasoning. Turn off the heat and keep warm.
  2. Prepare a gas grill with the burners turned to high. Inspect the oysters to make sure that the muscle has been severed from the shell. Place the oysters in their shells directly on the grill grates over the flames. Let the oysters cook in their shells as you quickly add a heaping spoonful of the cream base to each oyster. Let the oysters continue cooking as you top each with a portion of crabmeat and chopped shrimp. Sprinkle with bread crumbs and continue roasting over the open flame until bubbling hot, about 1 minute. Place on a platter and serve immediately with toasted French bread.
Prep time does not include shucking oysters. You can use roasted red bell peppers in a jar (drain and dry them first), or make your own by roasting the peppers over an open gas flame until blackened and then peeling. Freshly shucked raw oysters are the best for this dish and be sure to get them when they are at their peak. Splurge on the white lump crabmeat, not the cheaper, lower grade backfin. The amount of cream sauce and other ingredients added to each oyster will depend on the size of the oyster and the shell; be generous and pile it on. Be sure to use the unseasoned bread crumbs to preserve the flavor of the oysters and other seafood. You may not use all of the sauce and other ingredients for your dozen oysters; save it for the next batch or use it to make a tasty seafood au gratin. Instead of a cocktail fork, give your guests a spoon to fully appreciate the sauce and jus inside the shells.
Recipe by Acadiana Table at https://acadianatable.com/2020/05/04/oysters-supreme/