SOS Stainless Steel Oyster Shells - New Orleans Cajun Cookware
info@sosoystershells.com
OFFICE:
1204 West 21st Avenue
Covington, LA 70433
985-893-1899
Mon - Fri: 9:00am - 3:00pm
Order Online Anytime, 24/7
 
 
 
 “Think Outside The Shell”

SOS Shells is the world’s most versatile piece of cookware!

Used for chargrilling, baking, broiling, cold desserts
 
    • chargrilled oysters
    • environmentally safe
    • sanitary
    • no more shucking
    • quick prep time
    • easy clean
    • perfect for entertaining
    • bacteria free
    • baking
    • broiling
    • freezer safe
    • no splattering
    • no tilting like natural shells
    • kids, artists & chef’s love them
    • talk of the party
    • portion controlled
    • perfect oyster shape mold
    • fun to use
    • for creative minds
    • fun family
    • lasts a lifetime
    • oven safe
    • dishwasher safe
    • cooks food evenly
    • stays hot longer
    • stays cold longer
    • great for tailgating
    • reusable

Watch our video showing how to chargrill at home
 
 
 
 
 

About SOS Shells

The chargrilled oyster served in New Orleans at Drago’s have become a national favorite. Serving chargrilled oysters on their natural shell has always been a problem for professional and amateur chefs. There is a lot of labor involved in opening natural oysters, sanitizing the shells, and cooking on the natural shell. As a result, we began making our own stainless steel shells to use in our restaurant. These were so effective that we began offering them for personal use.   SOS Shells are flat bottomed, stainless steel “shells”. They are sanitary, deep enough for your “special” sauce, and easily cleaned and reused. Use them to chargrill oysters, shrimp, vegetables and more. SOS Shells are also easy for baking, prepping for your guests in advance or make cold desserts. Theses stainless steel shells will simplify cooking. When “thinking outside the shell” you become creative and can mix up the ingredients for twelve different varieties of flavor.

You are limited only by your imagination!

A lil’ Cajun history…

Cajun cooking comes from the deepest Southern parts of Louisiana and Mississippi. Like the area it originated from, Cajun flavor is spicy, rich, and really, really good! A lot of people don’t know that the typical Cajun food was developed by extremely poor people. Refugees and farmers used what they had to feed large families. Since Cajun people are so close to the Gulf of Mexico, seafood is a big item in their dishes. Favorites are crawfish, catfish, crabs, and oysters. This is another example of the Cajun people living with what they had. Seafood was available, as there were a lot of fishermen, and that’s what they had to eat. From the times of the bayou shacks where farmers lived with their families, and poled little ‘boats’ called Pirogues down the bayou, to now, the food and flair of the Cajun people is wonderful. These days, visiting Cajun country is like being in another world. From the street performers to the beignet shops, the love of Cajun food is stronger than ever. Use these shells for cooking and you will become a Cajun cooker.

“think outside the shell”

 
 
 
 
oysters bienville, eggs crabmeat, shrimp, broccoli au gratin, chicken salads, desserts, vegetables shrimp vegetables mussels char grilled oysters , scallops, lobster
 
 
 

  •  
    love, love, LOVE my SOS Oyster Shells….
     
  •  
    Sonny, we used our SOS for the first time last night. They are sooo neat! (And the bar-be-qued oysters weren’t bad either!)
     
  •  
    love, love, LOVE my SOS Oyster Shells….
     
  •  
    Sonny, we used our SOS for the first time last night. They are sooo neat! (And the bar-be-qued oysters weren’t bad either!)
     
 
 
 
 

just a lil’ something extra!

SOS® CHARGRILLED OYSTER RECIPE
By SOS 
Yield: 12 shells
 
Ingredients:
 
1 PT WHOLE PEELED GARLIC – ROASTED
2 STICKS SALTED BUTTER – MELTED (OR MORE IF NECESSARY)
1 TSP BLACK PEPPER
1 TSP WHITE PEPPER
1 TSP CAYENNE PEPPER
3 TSP GRATED PARMESAN CHEESE
2 TSP FRESH SQUEEZED LEMON JUICE
2 TSP FRESH PARSLEY NO STEMS – CHOPPED
24 OYSTERS – USE 12 IF LARGE
8 TBLS SHREDDED MOZZARELLA CHEESE – FOR TOPPING
12 TBLS GRATED PARMESAN CHEESE – FOR TOPPING
1 TBLS FRESH CHOPPED CHIVES – FOR TOPPING
 
Method:
  1. ROAST GARLIC AT 450 DEGREES FOR ½ HOUR TILL SOFT.  ROAST LONGER TILL THE GARLIC STARTS TO TURN GOLDEN.  CHECK OFTEN.
  2. PUREE GARLIC & BUTTER IN FOOD PROCESSOR TILL IT IS A PASTE
  3. ADD ALL INGREDIENTS TO FOOD PROCESSOR TILL PUREED
  4. ADD MORE MELTED BUTTER IF NECESSARY SO THAT MIXTURE FLOWS FREELY
  5. SPRAY SHELL WITH BUTTER PAM
  6. COVER BOTTOM OF SHELL WITH SAUCE
  7. ADD OYSTERS
  8. WHEN OYSTERS CURL, ADD MORE SAUCE
  9.  TOP WITH CHEESES
  10. WHEN OYSTER ARE DONE TO YOUR LIKING, TOP WITH CHIVES
  11. REMOVE AND SERVE
 

Restaurants Currently Using SOS Shells for cooking

  • Annunciation
  • Brigtsen’s Restaurant
  • Big Dawg’s BBQ
  • Belle Louisiane
  • Blackberries Restaurant
    (Evangeline Downs Casino)
  • Bosco’s Italian Restaurant
  • Chateau Country Club
  • Creole House Café
  • Crescent City Cooks
  • Craw Daddy’s
  • Jolie Pearl
  • New Orleans School of Cooking
  • Palate
  • New Orleans Catering
  • Roux Royale Royale
  • Praline Company
  • Spahr Seafood
  • The Faded Rose