Oyster Shooters 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.

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.

WHISKEY WILLIE'S OYSTER SHOOTER

Steps:

• Make sure all ingredients are ice cold. In a cocktail shaker, add bloody Mary mix and vodka. Add horseradish to your taste. This mixture should taste like a raw oyster and cocktail sauce, so add to the shaker any food item you would add when eating raw oysters, such as hot sauce, Worcestershire sauce, lemon, or lime. Shake until the mixture is incorporated.
• After shucking the oysters, add 1 or 2 raw oysters to a small rocks glass (no ice) and pour the mixture over the oysters. The world is your oyster.

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.

OYSTER SHOOTERS

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

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 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.

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.