Oysters on the Half Shell with Lemon Shallot Vinaigrette
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 75
- Sodium
- 266
- Total: 20 min
- Prep: 20 min
Ingredients
12 oysters
2 shallots, minced
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1 teaspoon hot pepper sauce (recommended: Tabasco)
2 tablespoons canola oil
Directions
- Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell.
- Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately.
- Recommended beverage: Sancerre (white)