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Total Time:  15 minutes
Yield:  2 dozen


  • 24 Bluepoint oysters
  • 1 pound (4 sticks) unsalted butter
  • 2 tablespoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely chopped parsley
  • 1/4 teaspoon Cajun seasoning
  • 1 ½ cups grated Parmesan cheese


  • Melt butter in a medium saucepan over medium heat. Turn off heat and add remaining ingredients (except Parmesan). Stir to combine and set aside.
  • Shuck oysters and place on a hot grill until the oysters start to ruffle around the edges. Pour 1 tablespoon of butter sauce onto each oyster and cook for 1 minute. Scoop 1 tablespoon of Parmesan on top of each oyster and cook until melted and bubbling.


Total Time:  25 minutes
Yield:  18 oysters


  • 2 cups panko bread crumbs
  • 2 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh chopped Italian parsley
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 pound (4 sticks) unsalted butter
  • 1/2 cup chopped garlic
  • 3 tablespoons red chili flakes
  • Juice of 1 lemon
  • Salt to taste
  • 18 Chesapeake Bay oysters


  • In a large saute pan, melt butter over medium heat. Add the bread crumbs and toast until evenly brown. Add the remainder of the ingredients off the heat. Let rest while you prepare the butter.
  • In a small saucepan over medium heat, bring butter to a simmer. When the milk solids separate from the fat, remove from heat and add the remaining ingredients.
  • Shuck oysters, removing them from the abductor muscles. Place oysters over a hot spot on your grill, ladle in 2 tablespoons of the butter and close the lid. After about 3 minutes, the edges of the oysters will begin to curl and pull away from the shell. Once this happens, remove oysters from the grill and top off with gremolata.


Total Time:  2 hours (including chill time)
Yield:  2 dozen


  • 3 ounces light beer
  • 1/4 cup Old Bay seasoning
  • 1 small Santa Barbara stone crab
  • 1 pound (4 sticks) unsalted butter
  • 1/4 cup chopped chives
  • 1 tablespoon packed brown sugar
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon kosher salt
  • 1 Meyer lemon zested and juiced


  • Fill a medium size pot with 2 quarts of water, beer, and Old Bay seasoning. Bring to a boil over high heat. Drop crab in, bring back to a boil, and cook for 12 minutes.
  • Remove crab from pot and let cool. Drain and rinse pot; return it to the stove. Pick as much meat as possible from the crab and place the discarded shells back into the pot; set meat aside. Add butter to the pot and cook on low for 1 hour, stirring occasionally.
  • Pour butter through a fine-mesh strainer into a medium bowl. Discard the shells. Add crab meat and the rest of the ingredients to the butter; mix well. Put in the refrigerator to cool until solidified.
  • To use, place shucked oysters on a hot grill and scoop 1 tablespoon of butter onto each oyster. When oysters begin to boil, remove from heat and serve.


Total Time:  45 minutes
Yield:  2 dozen


  • 1 cup dry white wine
  • 1 small shallot, minced
  • 1 ¼ cups water
  • 1/4 cup heavy cream
  • 2 teaspoons instant fish bouillon
  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice


  • Combine wine and shallots in a saucepan and bring to a full boil. Cook until it’s reduced by half, about 15 minutes. Add water, cream, and bouillon; bring back to a boil.
  • Melt the butter in another saucepan over medium heat. Add flour and cook, stirring, until it smells toasty, about 1 minute. Don’t let the flour brown. Add half of the wine mixture and stir well to dissolve the roux. Stir in the rest of the liquid and bring to a simmer. Add cayenne pepper, reduce heat to low, and simmer, stirring constantly, for 5 minutes. Stir in lemon juice.
  • Strain the sauce through a fine-mesh strainer.
  • Using an oyster knife, sever the muscle on both sides of the shell of each oyster. Discard the top shells. Spoon 2 teaspoons of sauce on each oyster, set on a hot grill and cook until the edges of the oysters start to ruffle and sauce starts to sizzle.


Total Time:  1½ hours
Yield:  2 dozen


  • 1 red bell pepper
  • 1 tablespoon canola oil
  • 1/2 teaspoon kosher salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 2 tablespoon sliced chives


  • Preheat oven to 425℉.
  • Coat the bell pepper with canola oil and salt. Place it on an oven-safe dish and roast, turning it occasionally, until skin is blistered and the pepper begins to collapse, about 1 hour. To roast the pepper on a grill instead, the heat should be medium-high and the rack about 4 inches from the fire. Put the pepper directly over the heat. Grill, turning as each side blackens, until it collapses, 15-20 minutes.
  • Transfer pepper to a bowl, cover it tightly with plastic wrap, and let stand at room temperature for 10 minutes.
  • When pepper is cool, peel off skin and remove seeds and the stem. Dice pepper and set aside.
  • With an electric mixer, whip the butter, paprika, and black pepper on low speed. Slowly increase the speed to high and whisk until light and fluffy. Add the roasted pepper and mix evenly.
  • Preheat your grill until hot. Place oysters curved-side down on the grill, and cook until they pop open. Remove and discard the top shells. Using an oyster knife, sever the muscle on the bottom shells. Add 1 tablespoon of roasted pepper butter on top of each oyster and cook until bubbling.
  • Carefully remove the oysters from the grill and arrange on your serving platter. Sprinkle with chives.

Contact Us

Shin Grand Food Trading Ltd.
Business Address : 6611 Minoru Blvd., Richmond, BC, Canada
Vancouver Tel : 001-778-239-1268
China Tel : 137-9976-8296

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