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Oysters On The Half Shell With Emeril"S Hot Sauce Sorbet
Ingredients
- 1 can tomato sauce - (8 ounce)
- 1/4 c. Emeril"s Warm Sauce see recipe
- 3 Tbsp. minced green bell pepper
- 3 Tbsp. minced celery
- 2 Tbsp. lemon juice
- 1 tsp Worcestershire sauce
- 6 x oysters per person as needed
Directions
- Place all the ingredients in a blender and mix on high speed for 1 minute. Place the tomato mix into an airtight container and refrigeratefor at least 2 hrs, then pour into an ice cream maker, and freeze according to manufacturer"s instructions.
- Serve on top of raw oysters on the half shell.
- This recipe yields 2 c. of sorbet.
- Yield: 2 c.
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