Do you have 15 minutes? If you do, then you have dinner! A scrumptious umami butter sauce dolloped on top of the oysters and shrimp, then broiled for a few minutes until the butter melts. Even people who may be skeptical about oysters will agree this dish is divine!
Broiled Shrimp & Oysters with Umami Butter
12 freshly shucked oysters
12 large shrimp, peeled & deveined
½ stick butter, room temperature, softened
2 teaspoons tablespoon Rice Seasoning (Nori Komi Furikake)
How to make:
Pre-heat grill or broiler to high
Cover a sheet pan with foil, then lightly spray with olive oil. Place the shrimp and oysters on the sheet pan
Take a small bowl and add the butter and rice seasoning, mix well to combine.
Top each oyster with equal amounts of umami butter, spread the remaining butter on the shrimp. Place the tray under the broiler, cook for 3 minutes, and turn over the shrimp and cook for a further 2 minutes or until the shrimp are cooked and the oysters are bubbling.
Remove from the broiler and serve immediately.
Any leftover butter can be stored for up to 4 weeks in the fridge, wrapped tightly in plastic wrap.
Chef Mark William Allison