Roasted Gulf Oysters on the Half Shell

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Roasted Gulf Oysters on the Half Shell

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Roasted Gulf Oysters plated
 with sweet pepper, provolone & spicy bourbon butter from the State Fare Kitchen & Bar.


  • 20 each  Gulf oysters on the half shell
  • 1 ¾ cup  spicy bourbon sauce (see recipe below)
  • ½ cup  red bell pepper (medium dice)
  • 1 ¼ cup Provolone cheese, grated
  • Rock salt as needed

Spicy Bourbon Butter:
  • ½ lb  unsalted butter, softened
  • 4 oz Bourbon
  • 1 tablespoon  Lemon Juice
  • 1 tablespoon  Worcestershire Sauce
  • 1 ½ tablespoon  black pepper, ground
  • 2 teaspoons  Sea Salt
  • 2 teaspoon Cayenne Pepper
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano

Recipe Info

  1. If using a wood grill, let the fire burn down to coals. If using a gas grill, preheat on highest setting.
  2. Spread one tablespoon Spicy Bourbon Butter on each oyster, sprinkle with sweet pepper dice and top with Provolone cheese.
  3. Place on the grate and let cook about five minutes. When the butter bubbles and cheese is melted, remove to a platter spread with rock salt and serve immediately.

For the Spicy Bourbon Butter:
  1. Place butter in a medium-mixing bowl. Stir in liquids to combine, and then add remaining ingredients.
  2. May be made a day or two ahead and refrigerated. Let soften before use.

Photo Credit: Julie Soefer

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