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Ingredientes
- 12 x oyster
- 2 x shallot, chopped
- 3 Tbsp. freshly squeezed lemon juice
- 1/8 tsp salt
- 1 tsp Tabasco
- 2 Tbsp. canola oil
Direcciones
- Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
- Whisk remaining ingredients together in a small bowl. Spoon 1 tsp. of vinaigrette over each oyster. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 68 | 76% |
| Total Fat 7.65g | 10% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 11mg | 4% |
| Sodium 148mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 3.31g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.27g | 0% |
| Protein 2.24g | 4% |
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