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Emeril's Oysters on the Half Shell with Emeril's Hot Sauce Sorbet
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Oysters on the Half Shell with Emeril\u0027s Hot Sauce Sorbet" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-oysters-on-the-half-shell-with-emerils-hot-sauce-sorbet-recipe.htm> 26 May 2012.
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YIELD 4 servings
INGREDIENTS
| 1 (8‑Ounce) Can | Tomato Sauce |
| 1/4 Cup | Emeril's Hot Sauce |
| 3 Tablespoons | Chopped Green Bell Pepper |
| 3 Tablespoons | Chopped Celery |
| 2 Tablespoons | Lemon Juice |
| 1 Teaspoon | Worcestershire Sauce |
| 12 | Oysters, 3 Per Person |
PREPARATION:
- Place all the ingredients, except oysters, in a blender and mix on high speed for 1 minute. Place the tomato mixture into an airtight container and chill for at least 2 hours, then pour into an ice cream maker, and freeze according to manufacturer's instructions.
- Serve on top of raw oysters on the half shell.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
This recipe appears in:
Shellfish
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