Oyster cocktail
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
24 | 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 | Lime; quartered | |
4 | Fried Tortilla Chips; see * Note |
Directions
* 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.
Related recipes
- Mussels ceviche
- Nachos with shrimp
- Nut meringue
- Octopus veracruza
- Okra salad
- Orange cilantro salsa
- Orange coconut macaroons
- Oysters en escabeche
- Pajas
- Panfried spiced shrimp
- Pantry pickles
- Peaches in saffron
- Peas portuguesa
- Pepita bars
- Peruvian cream
- Pickled pork tenderloin
- Pinon rice
- Piquillo frittata
- Plantain empanadas
- Plantains foster