Bloody Caesar Oyster Shooters Recipes

BLOODY CAESAR OYSTER SHOOTERS

Bloody Caesar Oyster Shooters image

Provided by Académie Culinaire

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

12 beausoleil oysters
1 lime, cut into 6 wedges
1 Tbsp. (15 mL) celery salt
To taste crushed ice
1/4 cup (60 mL) vodka
1 1/4 cups (315 mL) clamato
1 tsp. (5 mL) Worcestershire sauce
1 tsp. (5 mL) cocktail sauce
6 celery
6 shooter glasses, also called double-shot glasses

Steps:

Shuck oysters, removing and reserving liquid.Rub glass rims with lime to moisten then dip in celery salt. Set aside.Put ice and liquid ingredients, including oyster liquid, in a shaker. Shake to mix.Place two oysters in each glass, add Bloody Caesar mix, and garnish with a lime wedge and a celery stick.

OYSTER SHOOTERS

Oyster Shooters image

Provided by Food Network

Categories beverage

Time 10m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 1/2 ounces vodka
1 teaspoon prepared horseradish, any color
1 teaspoon or 2 splashes Worcestershire sauce
2 dashes Garden Hot Sauce, recipe follows, or hot sauce of your choice
1/2 cup vegetable or tomato juice
2 shucked oysters
Vodka
1 1/2 pounds ripe hot peppers (cayenne, jalapeno, or habanero, etc. or a combination)
1 cup kosher salt
3 cups white vinegar

Steps:

In a small pitcher or a glass, add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, and then let rest in the shaker.
Prepare Bloody Mary mix (but with no garnish). Drop one raw oyster into a shot glass. Fill the glass half way with Bloody Mary mix. Add a splash of vodka on top. Chill glasses on crusted ice. Serve immediately.
Rinse the peppers with cold water and dry them with a paper towel. Remove the stems and chop them coarsely. Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours. All that salt is there mostly to promote ripening of the peppers.
Add the vinegar, and puree with a hand blender or in a food processor. Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar. (The salting step isn't necessary for these additions.) When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ? at least 2 months, or longer.
Use as the hot sauce in many recipes.
Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.

BLOODY CAESAR

Bloody Caesar image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons plus 1/2 teaspoon celery salt, divided
1 lime, quartered
3 tablespoons freshly squeezed lime juice
24 ounces canned clamato juice
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated, or bottled horseradish (optional)
6 ounces vodka

Steps:

Place 3 tablespoons celery salt in a thin layer in a small dish or shallow bowl. Take empty serving glasses and moisten their rims with a lime wedge. Dip rims in celery salt to coat. Shake off excess.
In a pitcher, mix lime juice, Clamato juice, Worcestershire, hot pepper sauce, pepper, remaining celery salt, horseradish and vodka. Stir. Pour into glasses over ice.

OYSTER SHOOTERS

Oyster Shooters image

I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!

Provided by Lindsay

Categories Seafood Shellfish Oysters

Time 5m

Yield 6

Number Of Ingredients 6

Ingredients

1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish

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.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 4.6 g, Cholesterol 3.7 mg, Fat 0.2 g, Fiber 1.2 g, Protein 2 g, Sodium 130.3 mg, Sugar 1.8 g

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