Cheddar Parmesan RanchGrilled Oysters
Ingredients(10)
- 1 cup
panko breadcrumbs
- ½ cup
olive oil
- 2 tablespoons
freshly squeezed lemon juice
- 1 seasoning packet or 3 tbsp of shaker seasoning
- 1
small fennel bulb, finely diced, plus 2 tablespoons fennel tops, minced
- 4 slices
bacon, cooked crisp and diced
- 12
fresh Gulf oysters on the half shell
- 6 tablespoons
- ½ cup
finely grated cheddar cheese
- 4 tablespoons
freshly grated Parmesan cheese
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Light grill using Kingsford® Charcoal with Sure Fire Grooves™.
- 2
In a medium bowl, mix together panko, olive oil, lemon juice, seasoning mix, fennel bulb and tops, and bacon until well-combined.
- 3
Drizzle each oyster with ½ teaspoon of dressing and grill over medium coals, shell side down, for about 1½ minutes. Remove oysters from grill; top each with about a teaspoon of remaining dressing, pack with breadcrumb mixture, and sprinkle with cheddar and Parmesan.
- 4
Return oysters to grill and cook for another 5 minutes or until cheese melts and breadcrumbs are lightly browned. Serve warm.
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