Seafood Shooter Recipes

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.

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.

KING CRAB AND AVOCADO SHOOTERS

Steps:

• In a shallow bowl, coarsely mash the diced avocado with a fork.
• Add the heavy cream, lemon juice ( use it a little at a tine), and crushed red pepper flakes and mash the mixture just until combined.
• Stir in the chopped cilantro and season generously with salt and pepper.
• With kitchen scissors, cut the crab leg shells and pull out the crabmeat.
• Cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat (6 oz).
• In a small bowl, combine the coconut milk and ginger.
• Fold in the crab and season with salt and pepper.
• Spoon the crab and avocado into 8 (5 oz) small glasses.
• Top each shooter with an avocado wedge and serve.
• **Make Ahead: The shelled crabmeat can be refrigerated overnight.
• ***Wine: the zesty 2006 Veramonte Sauvignon Blanc, made from grapes grown in the ocean breeze-cooled Casablanca Valley�arguably Chile�s premier Sauvignon Blanc region.

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.