Salty, Spicy Shooters

by Oct 22, 2019Brunswick County Life

The world is your oyster when you down this delectable mouthful.

This summer I was at a bar with friends and we decided to order the oyster shooters. The image on the menu was not very appealing, but I gave in to peer pressure because “everyone was doing it.” When the bartender lined them up on the bar for us, I was not very excited. The red concoction in the shot glass had a grey blob in the bottom, and I wondered whether I should throw it back all at once or chew first.

The grey blob was the oyster part of the shooter, and I opted to just toss it back all at once without chewing. The spicy, cool, tomato flavor filled my mouth as the salty oyster slid down. It was better than I thought; however, I knew I could make it exceptional. At home I played with various ingredients until the seafood-based shot was one that I truly enjoyed rather than simply endured.

People say not to eat oysters in months that don’t have an R in them, but that was before the implementation of oyster farms in N.C. waters. Now seafood markets sell great-tasting oysters all year round.
Try my version of the oyster shooter for a spicy shot that induces waves of coastal flavor and looks as complex as it tastes.

PHOTOGRAPHY BY JAMES STEFIUK

Print Recipe
Sandi's Spicy Oyster Shooters
Servings
shooters
Ingredients
Servings
shooters
Ingredients
Instructions
  1. Wet the rims of 8 chilled shot glasses and dip rims into celery salt. Mix vodka, tomato juice, Worcestershire sauce, lemon juice, pepper and hot sauce.
  2. Place 1 oyster in each shot glass and evenly pour cocktail mixture over the oysters. Sprinkle each with parsley and evenly top with a dollop of horseradish and garnish each with a lemon wedges.