Try this Oysters on the Half Shell with Pickled Ginger Salsa recipe, or contribute your own.
Suggest a better descriptionIn a medium mixing bowl, combine all salsa ingredients. Cover and refrigerate. This salsa is best used the day it was made, as it tends to loose its crisp character over time. To serve: Shuck each oyster by carefully inserting the point of an oyster knife between the shells and twisting; dont lose the juices. Free the oysters from the bottom shell by gently sliding a knife underneath it. Top with a teaspoon of the pickled ginger salsa. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9615 broadcast 07-17-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: John Ash
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 4 servings | ||
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Calories: 10 | ||
Calories from Fat: 5 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 8mg | 0 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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