Creole Seasoning or Joe Stuff
20g of garlic powder
20g of dehydrated onion
5g of bay leaf
10g of sweet paprika
5g of cayenne pepper or black pepper
5g of thyme
Oysters
18 clean oyster shells
1kg of shucked oysters
300g of fresh palm heart
1 cup of mushrooms
1 cup of grated Parmesan cheese
100g of Joe Stuff
Salt to taste
1/2 cup of finely chopped scallions
1/2 cup of unsalted butter
500g of small cooked shrimp, without shells and heads
Lemon
Parsley for garnish
Creole Seasoning or Joe Stuff
20g of garlic powder
20g of dehydrated onion
5g of bay leaf
10g of sweet paprika
5g of cayenne pepper or black pepper
5g of thyme
Oysters
18 clean oyster shells
1kg of shucked oysters
300g of fresh palm heart
1 cup of mushrooms
1 cup of grated Parmesan cheese
100g of Joe Stuff
Salt to taste
1/2 cup of finely chopped scallions
1/2 cup of unsalted butter
500g of small cooked shrimp, without shells and heads
Lemon
Parsley for garnish
Creole Seasoning or Joe Stuff
Process everything dry in a food processor
Set aside
Oysters
Preheat oven to 300°F
Place the shucked oysters inside the shells and bake for 5 minutes
Remove and set aside
In a bowl, combine Parmesan cheese, Joe Stuff (control the amount to your taste, as Joe Stuff is strong and intense), and salt
Set aside
In a skillet, melt butter and caramelize scallions
Add mushrooms and cook for 2 minutes
Add shrimp and cook for an additional 3 minutes
After cooking, add finely chopped palm heart and set aside
Gently place a small amount of mushroom, shrimp, and palm heart on the oysters and top with Parmesan cheese mixture
Place in preheated oven and bake for 3 to 5 minutes, until the top is golden brown
Serve warm
If desired, garnish with palm heart and parsley
Don't forget to serve lemon wedges on the side so each person can season to their taste
