Oysters On The Half Shell With Hot Sauce Sorbet

By á-170456

Ingredients

• 1 can tomato sauce - (8 oz)
• 1/4 cup Emeril’s Hot Sauce see recipe
• 3 tablespoons chopped green bell pepper
• 3 tablespoons chopped celery
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 6 oysters per person as needed

Preparation

Step 1

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.

This recipe yields 2 cups of sorbet.