RECIPES - STARTERS
OYSTERS WITH SPICY ORANGE GRANITA
Enjoying oysters just got better. A little bit of citrus and a little bit of spice come together with a surprising kick of deliciousness. Paired with the subtle sweetness of Jamestown oysters, you’ve got a winning combination.
|1||orange, zested, divided|
|1/2||teaspoon kosher salt|
|3||kaffir lime leaves, chiffonade|
|1||birdseye chili, seeded, finely chopped|
|24||Sequim Bay oysters|
- In a small saucepan, combine the water, sugar, water, 1 tsp orange zest, salt, lime leaves and chili. Place over medium/high heat and stir until sugar dissolves. Bring to boil then remove from heat. Allow to sit for 5 minutes, then transfer to a blender and liquefy.
- Pour the liquid into a 12”x18’ baking pan, cover and place in the freezer for 2 hours, breaking up the ice crystals with a fork every 30 minutes. When the granita is done, transfer to an airtight storage container and keep frozen until needed.
- To serve, plate oysters on rock salt or crushed ice, as desired. Place a half-teaspoon of granita on top of each oyster. Garnish with a few shavings of orange zest.
PRINTER FRIENDLY RECIPE