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Restaurants›Doc Ford's Rum Bar & Grille - Ft. Myers Beach›Yucatan Baked Oysters Recipe

Yucatan Baked Oysters Recipe

Name: Doc Ford's Rum Bar & Grille - Ft. Myers Beachs YUCATAN BAKED OYSTERS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 each freshly shucked oysters (in shell), medium to large; 1 tbs reserve oyster liquor (from shucking); 1 tbs achiote paste; 3 tbs fresh orange juice (preferably bitter orange or mix of orange + lime); 1 tbs fresh lime juice; 1 clove garlic, finely minced; 1 tsp white vinegar; 1 tsp olive oil; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp honey or agave; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.25 tsp crushed red pepper flakes (optional, for heat); 1 cup Manchego cheese, finely grated; 2 oz cream cheese, softened; 2 tbs mayonnaise (preferably full fat); 2 tsp Mexican crema or sour cream; 1 tbs fresh cilantro, finely chopped; 1 tsp finely minced shallot; 0.5 tsp fresh lime zest; 0.25 tsp smoked paprika; 0.25 tsp kosher salt; 0.1 tsp freshly ground black pepper; 1 tsp unsalted butter, melted; 1 tbs panko breadcrumbs (optional, for texture); 1 tsp extra cilantro leaves; 4 each lime wedges, for serving

Inspired by Doc Ford's Rum Bar & Grille - Ft. Myers Beach

Time35m

Serves4

Freshly shucked oysters marinated with our signature Yucatan Sauce and baked with a creamy Manchego cheese topping.

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Ingredients

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Oysters & Shells

12 each freshly shucked oysters (in shell), medium to large

1 tbs reserve oyster liquor (from shucking)

Yucatán Sauce (marinade)

1 tbs achiote paste

3 tbs fresh orange juice (preferably bitter orange or mix of orange + lime)

1 tbs Fresh lime juice

1 clove garlic, finely minced

1 tsp white vinegar

1 tsp olive oil

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp honey or agave

1 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes (optional, for heat)

Creamy Manchego Topping

1 cup Manchego cheese, finely grated

2 oz cream cheese, softened

2 tbs mayonnaise (preferably full fat)

2 tsp Mexican crema or sour cream

1 tbs fresh cilantro, finely chopped

1 tsp finely minced shallot

1/2 tsp fresh lime zest

1/4 tsp Smoked paprika

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

Finishing & Garnish

1 tsp unsalted butter, melted

1 tbs panko breadcrumbs (optional, for texture)

1 tsp extra cilantro leaves

4 each lime wedges, for serving

Method

Oysters & Shells

Prepare Oysters

Preheat oven to 475°F (245°C). Arrange a shallow baking pan or rimmed sheet with crumpled foil or rock salt to stabilize shells. If oysters are not yet shucked, carefully shuck them over a bowl to retain their liquor; keep the oysters in their half shells and reserve about 1 tablespoon of oyster liquor. Place oysters on the prepared pan, level so each sits steady.

Yucatán Sauce (marinade)

Make the Yucatán Marinade

In a small bowl, whisk together achiote paste, orange juice, lime juice, minced garlic, white vinegar, olive oil, ground cumin, dried oregano, honey, kosher salt, black pepper and red pepper flakes until smooth and homogenous. Taste and adjust: add a touch more honey for sweetness or lime for brightness. If achiote paste is very thick, warm slightly in the microwave (5–10 seconds) or whisk with a little warm water to loosen.

Marinate Oysters

Spoon about 1 teaspoon of the Yucatán sauce onto each oyster, making sure it lightly coats the oyster and the liquor. Allow to sit at room temperature for 8–10 minutes (do not exceed 30 minutes) so flavors meld but oysters do not sit too long in acid.

Creamy Manchego Topping

Prepare the Manchego Cream

In a small bowl, combine the finely grated Manchego, softened cream cheese, mayonnaise and Mexican crema (or sour cream). Stir until smooth and homogenous. Fold in chopped cilantro, minced shallot, lime zest, smoked paprika, salt and pepper. If the mixture is too stiff, thin with 1 teaspoon of milk or reserved oyster liquor to reach a spreadable but scoopable consistency.

Top the Oysters

Using a small spoon, dollop roughly 1 tablespoon of the Manchego cream onto each marinated oyster, spreading gently to cover the meat and a bit of the shell rim. For a lighter crunch, sprinkle each with about 1/4 teaspoon panko breadcrumbs. Brush or drizzle a scant 1/4 teaspoon melted butter across groups of oysters to encourage browning.

Bake & Finish

Bake

Place the prepared pan in the preheated oven on the top rack. Bake for 8–10 minutes until the topping is bubbling and lightly golden; if you prefer a bronzed surface, finish with a 30–60 second high broil—watch closely to avoid burning.

Garnish & Serve

Remove oysters from oven and let rest for 1–2 minutes. Sprinkle with extra chopped cilantro leaves and an additional pinch of smoked paprika if desired. Serve immediately with lime wedges on the side for squeezing.

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