Good Things to do with Watermelon (and Oysters)

My love of oysters has been well documented (the oyster shucker at the Shrimp Basket starts to whimper when he sees me walk through the front door).
Here's a little different preparation for them using some simple, classic southern ingredients.

Oysters on the Half Shell with Watermelon Granita

active time: 20 minutes
total time: 3 hours 20 minutes
makes: 1 dozen 

Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette.

8   ounces watermelon (about 1/2 small) cut off the rind and into cubes
3   tablespoons fresh lemon juice (from 2 lemons)
     course salt and freshly ground pepper
12 fresh oysters
     crushed ice to serve on 
     thin strips of lemon zest for garnish

1. Puree watermelon in a blender until smoth. Strain mixture through a fine sieve into a 5 x 9"             non-reactive loaf pan: discard solids. Stir in lemon juice, 1/8 teaspoon salt , and 1/2 teaspoon pepper.   Cover with plastic wrap; freeze until firm, about 3 hours.
2. Scrape granita with a fork until fluffy. Freeze again while shucking the oysters.
3. Shuck oysters and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell. 
4. Serve immediately.

Granita can be made up to 1 week ahead and kept frozen. Rescrape before using.

And something to do with the leftover watermelon.
Haven't tried this yet but it looks delicious and refreshing!

Watermelon Juice with Ginger and Lemongrass

active time: 5 minutes 
total time: 25 minutes
makes: 6 cups

Thanks to watermelons natural sweetness, this drink doesn't call for sugar.

4       pounds watermelon, cut off the rind and into cubes
1       tablespoon plus 1 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons finely grated lemongrass
1 1/2 teaspoons finely grated fresh ginger
        coarse salt
        ice cubes

1. Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a pitcher. Stir in lemon juice, lemon grass, ginger and 1/8 teaspoon salt. Refrigerate until chilled, about 20 minutes. 
2. Divide juice among 6 ice-filled glasses. Yum!

(I think you could leave out the lemongrass and it would be just as good)


from Martha Stewart Living July 2011, page 132.

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