Oyster Shaved Ice with Red Onion-Jalapeño Granité

Fuel the flames of love with this vivid red, spicy-yet-cool oyster dish. The original presentation of this simple dish from The Blue Tomato is bound to win you serious sweetheart points.

Oyster Shaved Ice with Red Onion-Jalapeño Granité
Makes 5 tasting portions

The Granité
1 cup (227 grams) fish stock (use store-bought or homemade; Chef Alan’s recipe can be found in The Blue Tomato)
½ cup (57 grams) sliced red onion
¼ cup (52 grams) freshly squeezed lime juice
2 tablespoons (17 grams) minced red jalapeño pepper
1 teaspoon (3 grams) Kosher salt

The Oysters
5 medium oysters, shucked

Garnish
Micro cilantro or cilantro

Making the Granité
In a blender, combine the fish stock, red onion, lime juice, jalapeño and kosher salt. Purée until smooth. Pour the mixture into a shallow container and freeze. When it is frozen, use a spoon to scrape the surface and form the granité, a granular ice.

To Plate
Spoon the granité into a rectangular mold (5¾” x 1½” x 1”). Unmold the granité onto a rectangular serving plate and place the shucked oysters on top. Garnish with baby cilantro.

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Comments
3 Responses to “Oyster Shaved Ice with Red Onion-Jalapeño Granité”
  1. Darren says:

    Rolled this one out for new years eve….. It was awesome

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