Best Raw Oysters With Grapefruit Tequila Ice Recipes
RAW OYSTERS WITH 3 DIPPING SAUCES
Steps:
- For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
- For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
- For the horseradish sauce: Combine all ingredients.
- For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.
RAW OYSTERS WITH GRAPEFRUIT-TEQUILA ICE
This a raw oysters topped with a "granita". The crispness of the ice and creamyness of the oysters makes a nice balance. You will need to shuck the oysters or buy them on the half shell if possible. Prep time includes half of the freezing time.
Provided by Chef Jean
Categories South American
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the juice, nectar and tequilla. Put in freezer and stir every 30 minutes for 2 hours. Then allow to freeze for 1-2 more hours. Until solid.
- Shuck oysters, if needed. arrange on 4 plates. Break up the ice with a fork and put a tablespoon on each oyster. Crack pepper on top and serve right away.
Nutrition Facts : Calories 186.1, Fat 4.7, SaturatedFat 1, Cholesterol 100, Sodium 212.6, Carbohydrate 15.6, Fiber 0.1, Sugar 5.6, Protein 19.2
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