Seafood Shooter Recipes
SEAFOOD SHOOTER
Make and share this Seafood Shooter recipe from Food.com.
Provided by Kitchen_Kouture
Categories Beverages
Time 8h
Yield 30 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 36.2, Fat 2.2, SaturatedFat 0.3, Sodium 160.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 0.5
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
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