OYSTER SHOOTERS
Steps:
- In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
- Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 4.6 g, Cholesterol 3.7 mg, Fat 0.2 g, Fiber 1.2 g, Protein 2 g, Sodium 130.3 mg, Sugar 1.8 g
JAPANESE OYSTER SHOOTERS
Impress guests with these exotic Japanese oyster shooters. Sweet and salty flavors come together for a taste explosion!
Provided by ChefJackie
Categories Appetizers and Snacks Seafood
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk mirin, sake, soy sauce, rice wine vinegar, and wasabi powder together in a bowl. Allow the mixture to sit at room temperature for 2 hours so that the sediment sinks to the bottom of the bowl.
- Shuck oysters and place 2 oysters in each shooter glass.
- Ladle 2 tablespoons of the mirin mixture into each glass, without disturbing the sediment at the bottom. Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.
Nutrition Facts : Calories 157.2 calories, Carbohydrate 13.6 g, Cholesterol 128.1 mg, Fat 3.4 g, Fiber 0.8 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 421 mg, Sugar 6.7 g
OYSTER SHOOTERS
Steps:
- In a small pitcher or a glass, add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let rest in the shaker.
- Prepare Bloody Mary mix (but with no garnish). Drop one raw oyster into a shot glass. Fill the glass half way with Bloody Mary mix. Add a splash of vodka on top. Chill glasses on crusted ice. Serve immediately.
- Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.
- Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
- As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer.
- Use as the hot sauce in many recipes.
- Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
- Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
OYSTER AND LOBSTER SHOOTERS
Steps:
- Put the lobster tail on a cutting board and cut it crosswise into 8 equal slices.
- Slip 1 oyster into a double shot glass, top with a slice of lobster, a heaping tablespoon of the cocktail sauce, a splash of green Tabasco sauce, and some lime zest. Repeat with the remaining ingredients and serve immediately.
- Cocktail Sauce
- Whisk together the ketchup, horseradish, vodka, chipotle, Worcestershire, and lemon juice in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.
TEQUILA-OYSTER SHOOTERS
This recipe came from the BAM man...Emeril! These just totally gross my DH out...but I love them!!!
Provided by katie in the UP
Categories Mexican
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Moisten the rims of 12 shot glasses with water, then dip each glass in kosher salt to coat the rims. Put an oyster into each shot glass.
- In a medium bowl, combine the lime juice, red bell pepper, shallots, cilantro, parsley, and chives. Pour 1 tablespoon of the lime juice mixture into each of the 12 shot glasses over the oysters.
- Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about 2 tablespoons of tequila to each of the shot glasses. Serve immediately.
Nutrition Facts : Calories 47.6, Fat 1.2, SaturatedFat 0.3, Cholesterol 25, Sodium 55.4, Carbohydrate 4.6, Fiber 0.2, Sugar 0.5, Protein 4.9
RAW OYSTER SHOOTERS
Make and share this Raw Oyster Shooters recipe from Food.com.
Provided by echo echo
Categories Beverages
Time 3m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine juice through horseradish, mixing thoroughly; pour 1 jigger of mixture into each of 6 small glasses.
- Add 2 jiggers vodka to each.
- Put 1 raw oyster in each glass and garnish with a lemon wedge.
OYSTER SHOOTERS
Steps:
- Preparing the shooters is a pretty simple process. Drop an oyster or two in a shot or juice glass. Add some hot sauce, cocktail sauce (if preferred), worchester sauce (if preferred), and then add beer to about two-thirds of the glass. Cover with hand and gently slam on the counter. Drink!
OYSTER CAESAR SHOOTERS
Steps:
- In a large pitcher, combine the clam-tomato juice, horseradish, hot sauce, lemon juice and Worcestershire sauce. Season with the celery salt and pepper. Pour the liquid into 6 tall shot glasses, leaving room to add 1 oyster to each glass. Garnish each glass with a celery stick.
- Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
GRILLED OYSTER SHOOTERS
Steps:
- Preheat an outdoor grill for high heat. You may assemble your ingredients while the grill heats up.
- Place the whole oysters on the hot grill. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
- Remove the oysters from the grill, and pry off the top shell. You may want to wear some heavy gloves to protect from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 2 teaspoons of lemon juice, 1 teaspoon of Worcestershire sauce, and hot pepper sauce and salt to taste. Serve in the shell while still warm.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 4.8 g, Cholesterol 7.8 mg, Fat 0.2 g, Fiber 0.1 g, Protein 3.1 g, Sodium 144.9 mg, Sugar 2.1 g
OYSTER SHOOTERS
These are great for dinner or cocktail parties. They go down great and leave you a little buzzed. I recommend serving these as an opener!
Provided by graniteangel
Categories Beverages
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place one oyster with it's "juice" or "liquor" in the bottom of each chilled martini or shot glass.
- Pour in 1oz citrus vodka, hot sauce and lemon juice into each oyster filled glass.
- Drink as a shot, allowing the oyster to slide down your throat.
- Time does not reflect the time it takes to chill vodka or glasses in the freezer. That will take about an hour.
Nutrition Facts : Calories 106, Fat 1.1, SaturatedFat 0.3, Cholesterol 25, Sodium 53.4, Carbohydrate 2.5, Protein 4.7
BLOODY MARY OYSTER SHOOTERS
These are better than "Oysters on the 1/2 shell with cocktial sauce & lemon juice". These are very simular to that taste, but you do it quickly like a shot & it just slides down your throat! YUM!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cocktails
Number Of Ingredients 8
Steps:
- TO SHUCK OYSTERS: Scrub oysters thoroughly & rinse under cold running water until all grit is removed. Shuck oysters (leaving the meat on the half shells); carefully cut the foot of each oyster with the shucking knife.
- Combine v-8 juice & next 6 ingredients in a liquid measuring cup. Fill each of 10 shot glasses with 2 1/2 Tbsp juice mixture. Place the meat from one oyster in each glass. Discard shells.
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