| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot06 | 4 | servings | |
INGREDIENTS
| 24 | Raw oysters in their shells; scrubbed | |
| 1 1/2 | c | Spicy Cocktail Salsa; see * Note |
| 1 | sm | Red onion; finely diced |
| 1 | bn | Cilantro; leaves only, chopped |
| 1 | Lime; quartered | |
| 4 | Fried Tortilla Chips; see * Note |
INSTRUCTIONS
* 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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