Recipe
Oysters On The Half Shell With Emerilís Hot Sauce Sorbet
Ingredients
- 1 8-ounce can tomato sauce
- 1/4 cup Emerilís Hot Sauce
- 3 tablespoons chopped green bell
- 3 tablespoons chopped celery
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
Directions
- Place all the ingredients 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.
Recipe Details
- Source: Essence of Emeril EE2A32
- Dish Type: Appetizer
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