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