1 pint shucked oysters (about 16) including their liquor
\n1 cup bottled clam juice
\n1 1\/2 cups canned, unsweetened coconut milk
\n1 jalapeno chile, quartered lengthwise
\n3 green onions, thinly sliced
\nzest of 1\/2 lime
\n2 tablespoons lime juice
\n1\/4 cup chopped fresh basil
\n1\/4 cup chopped fresh cilantro
\n1 teaspoon salt or to taste<\/p>\n
Strain oysters over saucepan and reserve the oysters. Add the clam juice to the oyster liquor along with the coconut milk, jalapeno, onions and lime zest. Simmer for 5 minutes.<\/p>\n
Add the oysters and lime juice and simmer gently until the oysters’ edges curl, about 2 minutes. Stir in the basil, cilantro and salt and serve immediately.<\/p>\n
I plan to try this with shrimp.<\/p>\n
From “Simply Shellfish,” by Leslie Glover Pendelton (William Morrow, 2006)<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pint shucked oysters (about 16) including their liquor 1 cup bottled clam juice 1 1\/2 cups canned, unsweetened coconut milk 1 jalapeno chile, quartered lengthwise 3 green onions, thinly sliced zest of 1\/2 lime 2 tablespoons lime juice 1\/4 … Continue reading