Oysters on the half shell with pickled ginger salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Fresh oysters - such as Hog Island; | |
| Fanny Bay; Preston Point, | ||
| Or any good half-shell oysters | ||
| === PICKLED GINGER SALSA === | ||
| ¼ | cup | Peeled and diced jicama |
| ½ | cup | Peeled; seeded, diced cucumber |
| ½ | cup | Finely diced red onion |
| 3 | tablespoons | Chopped; pickled ginger |
| 1 | tablespoon | Seasoned rice wine vinegar |
| 1 | teaspoon | Fresh lemon juice |
| 1 | tablespoon | Coarsely chopped fresh cilantro |
| 1 | teaspoon | Toasted sesame seeds |
| ¼ | teaspoon | Sugar |
| Kosher salt; to taste | ||
| Freshly ground black pepper; to taste | ||
Directions
In a medium mixing bowl, combine all salsa ingredients. Cover and refrigerate. This salsa is best used the day it was made, as it tends to loose its crisp character over time. To serve: Shuck each oyster by carefully inserting the point of an oyster knife between the shells and twisting; dont lose the juices. Free the oysters from the bottom shell by gently sliding a knife underneath it. Top with a teaspoon of the pickled ginger salsa. Serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9615 broadcast 07-17-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.