Considered to be one of the Keys’ Top “Must Visit” restaurants, Square Grouper Bar & Grill has a reputation for innovative local seafood preparations, house-made desserts, eclectic boutique wines and unusual craft beer.
Chef/owner Lynn Bell never ceases to amaze us with all of her fabulous specials.
Here’s the recipe:
INGREDIENTS
6 Large Shucked Oysters
2 Large Minced Shallots
2 Tbsp Olive Oil
2 Cups Chablis White Wine
2 Cups Heavy Cream
1 Lb Fresh Spinach
1 Cup Key Lime Juice
1 Cup Grated Parmesan Cheese
1-1/2 Cup Panko Breadcrumbs
2 Tbsp Salt & Pepper
2 Tbsp Granulated Garlic
1/2 Cup Melted Butter
6 Lemon Wedges
PREPARATION FOR ROCKEFELLER MIXTURE
Heat oil over medium heat, add shallots and cook until translucent. Deglaze with chablis. Reduce until 50% of liquid remains in saucepan. Add spinach, heavy cream and key lime juice. Cook lightly until spinach is wilted and soft. Use immersion blender to combine ingredients. Mix until smooth and vibrant green. Add parmesan cheese and 1/2 cup of the Panko bread crumbs to thicken mixture and form a light paste. Add salt & pepper to taste.
PREPARATION FOR BREADCRUMB TOPPING
Toss remaining Panko crumbs with melted butter, granulated garlic and salt and pepper. Combine well.
SERVING INSTRUCTIONS
Pre-heat oven to 350º. Place the six oysters on the half shell onto an oiled sheet tray. Top each oyster with two tablespoons of Rockefeller mix. Place in 350º oven and cook for 5 minutes. Remove from oven and add one tablespoon of breadcrumb topping to each oyster. Broil for 90 seconds until a golden brown crust forms on the top of each oyster. Plate oysters and serve with lemon wedges. Enjoy!
You can enjoy this recipe along with lots of other scrumptious dishes at Square Grouper’s new waterfront location at MM 80.4, Bayside in Islamorada (786-901-5678) and at the original location at MM 22.5 on Cudjoe Key (305-745-880); squaregrouperbarandgrill.com.
Photo: Staci Fortuna
