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Ingredientes
- 4 doz oysters scrubbed
- 1/2 c. natural rice vinegar
- 1/2 c. seasoned rice vinegar
- 2 x shallots minced fine
- 3 Tbsp. fresh lime juice
- 1 sm jalapeno seeded, minced
- 1 bn cilantro minced
- 1/4 c. butter
- 1/2 c. extra virgin olive oil
- 1 lrg garlic clove chopped
- 1/4 c. sundried tomato paste
- 1/4 tsp Thai red curry paste
- 10 x fresh basil leaves
Direcciones
- HOGWASH: Combine all ingredients in a medium bowl. Chill for at least 1 hour before using. Serve over Barbequed Oysters. (Makes 1 1/2 c.)
- RED OYSTER SAUCE: Heat butter in a medium saucepan over medium-low heat. Add in remaining ingredients, except basil, and simmer till butter is brown, about 15 min. Roughly chop basil; add in to sauce right before serving. Serve hot over Barbecued Oysters. (Makes 1 c.)
- OYSTERS: Heat grill till very warm. Place oysters on grill. When shells open (in about 3 min) use an oyster knife to detach oyster from top shell. Loosen top shell and throw away. Spoon a Tbsp. of Hogwash or possibly Red Oyster Sauce over oysters before serving.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 304 | |
| Calories from Fat 242 | 80% |
| Total Fat 27.43g | 34% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 258mg | 11% |
| Potassium 190mg | 5% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.4g | 0% |
| Protein 6.02g | 10% |
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