Yield: 4 servings
Measure | Ingredient |
---|---|
24 \N | Raw oysters in their shells; scrubbed |
1½ cup | Spicy Cocktail Salsa; see * Note |
1 small | Red onion; finely diced |
1 bunch | Cilantro; leaves only, chopped |
1 \N | Lime; quartered |
4 \N | Fried Tortilla Chips; see * Note |
* Note: See the Spicy Cocktail Salsa and Fried Tortilla Chips recipes which are included in this collection.
Place 4 martini glasses or wine goblets in the refrigerator to chill. Shuck the oysters. Place 6 oysters, with their juice, in each chilled glass.
(Fresh, cleaned oysters can be reserved in the refrigerator for up to 6 hours.) Spoon the salsa into the glasses. Stir to combine. Sprinkle with the diced onion and cilantro and serve with squeezed lime wedges and Fried Tortilla Chips. This recipe yields 4 appetizer servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6174 broadcast 02-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.