Oyster cocktail

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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