Chipotle BBQ Oysters with Fresco Salsa

Chipotle BBQ Oysters with Fresco Salsa

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Recipe by Emeril Lagasse Course: AppetizersCuisine: New OrleansDifficulty: Medium


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This dish is definitely an inspiration from New Orleans’ famous Drago’s Restaurant. All you really need is a sack of oysters, an oyster knife, and a bottle of barbecue sauce.


  • 48 Fresh Oysters in their shells

  • Chipotle BBQ Sauce
  • 1/2 Cup Sugar

  • 1/4 Cup Cider Vinegar

  • 2 Tbsp Tomato Paste

  • 1 Tbsp Dark Asian Sesame Oil

  • 1 Tbsp Molasses

  • 1 Tbsp Soy Sauce

  • 2 Tsp Chopped Chipotle Chiles in Adobo Sauce

  • Fresco Salsa
  • 1 Cup Peeled and Chopped Tomatillos or seeded Chopped Tomatoes

  • 1/4 Cup Fresh Squeezed Lime Juice

  • 1/4 Cup Red Onion, minced

  • 2 Tbsp Chopped Fresh Cilantro

  • 1 1/2 Tsp Minced Jalapeño

  • 1/2 Tsp Salt

  • 1/8 Tsp Ground Black Pepper


  • Oysters
  • Preheat a grill to high.
  • Shuck the oysters and discard the top, flatter shells. (Loosen the oysters from the bottom shells by running the oyster knife carefully underneath the body of each oyster.) Return each oyster to its bottom, deeper shell.
  • Place the oysters on the grill, shell side down, and cook until the oysters begin to curl around the edges, 2 to 3 minutes.
  • Carefully spoon about a teaspoon of the Chipotle BBQ Sauce over each oyster, and continue to grill until the oysters are just cooked through and the sauce is bubbly around the edges, about 2 minutes longer.
  • Transfer the oysters to a platter or to serving plates, and top each one with a teaspoon of the Salsa Fresca. Serve immediately. (Careful—the shells will be hot!)
  • Chipotle BBQ Sauce
  • Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until the mixture starts to become syrupy and dime-size bubbles form, 12 to 15 minutes.
  • Remove from the heat and allow to cool slightly.
  • Transfer the sauce to a blender or food processor, filling it no more than halfway, and place a towel over the top of the machine. While exercising caution (hot liquids can expand when being processed and force the lid off a blender), pulse a few times; then process on high speed until smooth. This will keep up to 1 month.
  • Fresca Salsa
  • Combine all the ingredients in a small bowl, and mix together thoroughly. Cover and refrigerate until ready to use. This will keep up to 2 days.

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