Original recipe yield:
2 servings
PREP TIME 15 Min
COOK TIME 4 Min
READY IN 19 Min
INGREDIENTS
* 12 fresh gulf oysters, on the half shell*
* 6 tablespoons Hidden Valley® Cheddar & Parmesan Ranch Dressing
* 1 cup Panko breadcrumbs
* 1/2 cup olive oil
* 2 tablespoons freshly squeezed lemon juice
* 1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
* 2 tablespoons fennel tops, minced
* 1 1/2 tablespoons fennel bulbs, finely diced
* 4 slices bacon, cooked and diced
* 1/2 cup finely grated Cheddar cheese
DIRECTIONS
1. Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix breadcrumbs, olive oil, lemon juice, Ranch mix, fennel tops and bulbs, and bacon in a bowl, set aside. Drizzle each oyster with Cheddar Parmesan Ranch dressing. Grill oysters, shell side down, for about 1 1/2 minutes.
2. Top each oyster with about a teaspoon of remaining Parmesan Cheddar Ranch dressing, then pack with breadcrumb mixture. Sprinkle each oyster with cheese and place back on grill. Cover with lid or pan; grill until cheese melts and breadcrumb mixture is crisp.
NUTRITION INFORMATION
Servings Per Recipe: 2
Amount Per Serving
Calories: 1069
* Total Fat: 94.2g
* Cholesterol: 78mg
* Sodium: 1105mg
* Total Carbs: 48.5g
* Dietary Fiber: 0.5g
* Protein: 27.1g
