TOO HOT TAMALES VALENTINES DAY SHOW/AROMATHERA FEAST SHOW #TH1E21 Puree all of the spicy cocktail ingredients in a blender. In a medium bowl, spoon the cocktail sauce and vodka over the oysters, clams, peppers, and cilantro and mix gently. Chill. Whisk together ingredients for chipotle vinaigrette. Divide seafood mixture between two large martini glasses and drizzle vinaigrette over each. Garnish with lime wedges, pearl onions and strips of serrano chile. Yield: 2 servings copyright 1996, M.S. Milliken and S. Feniger, all rights reserved Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 27 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 29.7mg||9 %|
|Sodium 290.5mg||10 %|
|Potassium 719.1mg||19 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 24.1g|
|Protein 6.3g||9 %|
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Calories per serving: 215
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