Salty, Spicy Shooters
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
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shooters
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- 1 cup vodka
- 1/2 cup tomato juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1/8 teaspoon ground black pepper
- 8 small oysters shucked
- hot sauce to taste
- celery salt
- fresh parsley chopped
- horseradish
- small lemon wedge for garnish
Ingredients
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- 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.
- 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.
