Ingredients2 h 20 m servings 227 cals
- In a saucepan over medium heat, add the sliced onions and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
- Take one 1 large tomato and score an 'X' , skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove the tomato and rinse under cold water until it's cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place the peeled tomato in a blender and puree.
- In a large glass dish or bowl, combine the onions, olive oil and lemon juice. Stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. Season with garlic salt, parsley, sugar, and salt to taste.
Per Serving: 227 calories; 15.2 g fat; 15.7 g carbohydrates; 8.4 g protein; 55 mg cholesterol; 436 mg sodium. Full nutrition
ReviewsRead all reviews 5
This has become a favorite in my home. I usually use fresh seafood, but my fiance bought a 2-lb bag of precooked shrimp and we rinsed it under cold water for 3 mins. to defrost and it worked ou...
Excelent...I used cooked schrimp and small scallops in this and it was a big hit. Loved the citrus flavour. I cut down on the spanish onion (personal preference) and served with corn crackers.
Made as written and this lacked something for me. Maybe hot sauce or something spicy to offset the sweet ketchup? Also, the recipe did not state to do so but I think the canned oysters needed d...