Two dozen fresh oysters.
Shuck each oyster and serve on a bed of crushed ice with Southwestern Serrano Sauce
For the Sauce:
Juice of 3 lemons
Juice of 2 limes
2 serrano peppers, (seeds optional)
1 small roma tomato, seeds removed, finely diced
1 small shallot, minced
3/4 teaspoon Texas Red Dirt Rub Southwestern Blend
1/2 teaspoon salt
Combine all ingredients in a mixing bowl and allow to marinate for 23-30 minutes before serving.
Other great sauce ideas for raw oysters
2 teaspoons freshly ground black pepper
1 Cup Champagne vinegar
2 tablespoons minced shallots
1 pinch salt
Combine all ingredients in a mixing bowl and allow to marinate for 25-30 minutes before serving.
Chipotle Cocktail Sauce:
1 cup ketchup
1 1/2 teaspoons prepared horseradish
2-3 heavy shakes Worcestershire sauce
Juice of 1 lemon
1 teaspoon Dijon mustard
1 chipotle pepper (from can of chipotles in adobo sauce)
1 pinch smoked hot paprika
Combine all ingredients and puree in a blender or food processor until smooth. Strain and serve.
I love to serve oysters on the halfshell, especially at parties. It seems like the truest expression of the sea to open oysters just before eating them, like getting a little taste of the ocean in every bite. The sauce possibilities are endless really, but these are a few of my favorites. If I had to pick just one, the southwestern serrano really adds the right balance of citrus acidity with a little texture and just enough flavor and heat to compliment the oysters, not overpower them.