Oyster And Lobster Shooters Recipes

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OYSTER SHOOTERS



Oyster Shooters image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 3

1/2 cup Spicy Cocktail Salsa (recipe below), or bottled cocktail sauce
2 teaspoons freshly grated horseradish
8 fresh, shucked oysters, cut into 3/4 inch pieces if very large

Steps:

  • In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once.

OYSTER SHOOTERS



Oyster Shooters image

Provided by Food Network

Categories     beverage

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 1/2 ounces vodka
1 teaspoon prepared horseradish, any color
1 teaspoon or 2 splashes Worcestershire sauce
2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice
1/2 cup vegetable or tomato juice
2 shucked oysters
Vodka
1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination)
1 cup kosher salt
3 cups white vinegar

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 SHOOTERS



Oyster Shooters image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 14

6 cold-water Eastern or Atlantic oysters, recommended regions: Bluepoint (Long Island, NY) or Malpecque (Prince Edward Island, Canada)
1/2 green apple, brunoised
1 ounce apple vodka
1 ounce green grape juice
2 mint leaves
1/4 mango, brunoised
1/4 papaya, brunoised
1 ounce spiced rum
1 pinch sugar
1 lime, juiced, plus 1 lime, juiced
1 roasted plum tomato
1/2 teaspoon grated horseradish
1 ounce tomato juice
1 ounce cachaca (sugar cane-based alcohol)

Steps:

  • Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.
  • Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.
  • Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar.
  • With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime.

OYSTER SHOOTERS



Oyster Shooters image

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

12 freshly shucked raw oysters
12 ounces citrus-infused vodka, ice cold
1 dash your favorite hot sauce
1/2 teaspoon lemon juice, fresh squeezed

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

TEQUILA-OYSTER SHOOTERS



Tequila-Oyster Shooters image

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

kosher salt, for coating the glass rims
1 dozen oyster, freshly shucked, with their liquor
1 cup chilled fresh lime juice
2 tablespoons minced red bell peppers
1 tablespoon minced shallot
1 teaspoon chopped fresh cilantro leaves
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh chives
12 ounces tequila
ice

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

OYSTER SHOOTERS



Oyster Shooters image

I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!

Provided by Lindsay

Categories     Seafood     Shellfish     Oysters

Time 5m

Yield 6

Number Of Ingredients 6

1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish

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

OYSTER AND LOBSTER SHOOTERS



Oyster and Lobster Shooters image

Categories     Sauce     Lobster     Oyster

Yield Serves 8

Number Of Ingredients 14

1 (8-ounce) lobster tail, steamed
8 oysters, shucked
Cocktail Sauce (recipe follows)
Green Tabasco sauce
Grated lime zest
Cocktail Sauce
1/2 cup ketchup
3 tablespoons prepared horseradish, drained
3 tablespoons vodka
1 tablespoon pureed canned chipotle chile in adobo
2 teaspoons Worcestershire sauce
Juice of 1/2 small lemon
Kosher salt and freshly ground black pepper
(makes about 1 cup)

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.

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