Yield: 4 servings
|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.