Explore Delicious Caribbean Recipes

WOKAME Pink Dragon Oyster Rockefeller
Yield: 12 oysters

Ingredients
12 fresh oysters, shucked

2 cups fresh spinach, sautéed

½ cup Alfredo sauce

½ cup Parmesan cheese

½ cup imitation crab, shredded

2 tbsp spicy mayo

1 tbsp diced red peppers

1 tsp Cajun seasoning

1 tsp garlic butter

Microgreens & lemon wedges (for garnish)

Instructions
Place oysters on a baking tray.

Add a layer of sautéed spinach to each oyster.

Spoon Alfredo sauce over the spinach and sprinkle with Parmesan.

Bake at 425°F for 8–10 minutes, then broil 1–2 minutes until lightly golden.

Toss shredded crab with spicy mayo and diced red peppers.

Top each baked oyster with the crab mixture.

Garnish with microgreens and serve with fresh lemon.

Arrabbiata

 Ingredients

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

• 1–2 teaspoons red chili flakes (adjust to taste)

• 1 can (28 oz) crushed tomatoes

• Salt, to taste

• Fresh parsley or basil, chopped (optional)

• 12 oz penne pasta (traditionally used)

 Instructions

1. Cook the pasta

Bring a pot of salted water to a boil and cook the penne until al dente. Reserve about 1/2 cup of pasta water, then drain.

2. Infuse the oil

In a large pan over medium heat, add olive oil. Toss in the sliced garlic and sauté gently until fragrant (about 1 minute).

3. Add the heat

Stir in the red chili flakes and cook briefly (about 30 seconds) to release their flavor—don’t burn them.

4. Add tomatoes

Pour in the crushed tomatoes and stir well. Bring to a simmer.

5. Simmer

Let the sauce cook for 10–15 minutes, stirring occasionally, until it thickens slightly. Season with salt.

6. Combine

Add the cooked pasta to the sauce and toss to coat. Use a splash of reserved pasta water if needed to loosen the sauce.

7.  Finish & serve

Top with chopped parsley or basil if you like. Serve hot