Ostiones en Escabeche (Soused Oysters)
Description
This Mediterranean main features Light olive oil, Finely sliced white onion, Cloves, peeled, Finely sliced carrots. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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blanched 1/2 c Cauliflower flowerets, -blanched 2 California bay leaves 3 Fresh marjoram sprigs or 1/4 -tsp dried 1 1/2 ts Dried oregano, Mexican if -possible 1/2 ts Peppercorns Sea salt to taste 1/4 c Vinegar 2 c Shucked oysters or other -seafood (shrimp, crab, Scallops, alone or together) 1 Lime, thinly sliced Strips of canned jalapenos -en escabeche (to taste)
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Heat the oil in a large frying or saute pan.
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Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.
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Add the vegetables, herbs, peppercorns, salt, and vinegar;
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cook over high
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heat until the mixture comes to a
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boil .
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Add the oysters, sliced lime, and jalapenos* and
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cook until the oysters are plump and just cooked - about 2 minutes.
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Set aside to cool.
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Refrigerate overnight and serve at room temperature.
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Jalapenos may be omitted and passed separately at the table
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 285.5kcal
- % Daily Value *
- Total Fat 30.1g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 21.5mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 1.2g5%
- Sugars 2.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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