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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 Tbsp. soy sauce or possibly
- Â Â Asian fish sauce (nuoc mam or possibly nam pla)
- 5 tsp lemon juice
- 5 tsp extra virgin olive oil
- 5 tsp chopped fresh ginger
- 1Â 1/2 c. coarsely-minced fresh cilantro
- 2 doz shucked oysters on the half-shell
- Â Â Crushed ice as needed
Direcciones
- In a blender, puree soy sauce or possibly Asian fish sauce, lemon juice, extra virgin olive oil, ginger, and cilantro.
- Nest oysters in crushed ice on a rimmed tray. Spoon sauce equally onto the oysters.
- This recipe yields 24 oysters and 2/3 c. sauce; 12 servings.
- Comments: If making pesto up to 1 day ahead, cover and chill. Have oysters shucked at the market up to 1 day ahead; set, c.-side up, on a rimmed tray; cover and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 12 servings | |
| Calories 18 | |
| Calories from Fat 17 | 94% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 9mg | 0% |
| Total Carbs 0.42g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 0.11g | 0% |
