Seafood Shooter Recipes

OYSTER SHOOTER

Steps:

• Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
• Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

SEAFOOD SHOOTERS

Steps:

• In a small bowl, combine lemon zest, parsley, and garlic. Place 1 teaspoon Bloody Mary in each of 12 shot glasses. Divide shrimp stock among glasses. Top with shrimp. Add the remaining Bloody Mary, and sprinkle with the lemon-parsley mixture. Serve immediately.

JAPANESE OYSTER SHOOTERS

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.

SEAFOOD SHOOTER

Steps:

• Combine the onion, celery, bay leaf, peperorns, parsley, lemon, water, wine and salt in a saucepan. Bring to boil.
• Add the seafood of choice and cook accordingly. (For shrimp, cook until the shrimp turn pink, 2 to 3 minutes, peel and devein.
• For octopus, lower the heat and simmer for 35 to 40 minutes, or until tender. For cleaned squid, cook for just 1 minute or it will toughen.
• For crab or lobster, cook until the shells turn red, about 12 to 15 minutes, pick meat out and discard shells.
• For clams, cook until the shells open, about 5 minutes, save the meat and discard the shells.).
• Remove the seafood from the broth and let cool then dice seafood and set aside.
• Add the three cups pureed tomatoes (or you may used canned tomato juice) to the broth and simmer 30 minutes or until reduced by half. Strain the broth, pressing down on the solids to extract all the liquid. Discard the solids. (you should end up with about 2 cups of tomato broth). Cool completely. Pour the tomato broth into a glass pitcher. Stir in the diced seafood, avocado, tomato, red onion, cucumber, lime juice, serano chilies, olive oil and cilantro.
• Place in refrigerator covered with plastic wrap until well chilled. Fill several shot glasses half to 2/3 full with seafood mix. Pour tequila into each shot glass. Serve.