Seafood Shooter Recipes

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

SEAFOOD SHOOTER

Seafood Shooter image

Make and share this Seafood Shooter recipe from Food.com.

Provided by Kitchen_Kouture

Categories Beverages

Time 8h

Yield 30 serving(s)

Number Of Ingredients 20

Ingredients

1 medium yellow onion, sliced
2 stalks celery, chopped
1 bay leaf, plus
1/2 teaspoon peppercorn, plus
3 sprigs parsley, tied into cheesecloth bag
1 lemon, sliced
2 cups water
1 cup white wine
2 teaspoons salt
2 lbs cooked weight seafood, such as shrimp, octopus, squid, crab, lobster or clams
1 1/2 lbs tomatoes, peeled, seeded, and pureed (about 3 cups)
1/2 cup avocado, diced
1/2 cup tomatoes, diced
1/2 cup red onion, diced
1/2 cup cucumber, diced
1/2 cup lime juice
2 serrano chili peppers, thinly sliced
1/4 cup extra virgin olive oil
1/2 bunch cilantro, chopped
2 cups tequila, premium

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.

Nutrition Facts : Calories 36.2, Fat 2.2, SaturatedFat 0.3, Sodium 160.3, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 0.5

BLOODY MARY MIX FOR SEAFOOD SHOOTERS

Bloody Mary Mix for Seafood Shooters image

Note: These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted by permission of Stewart, Tabori & Chang.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes enough for 12 shooters

Number Of Ingredients 8

Ingredients

8 ounces tomato juice
1 teaspoon prepared white horseradish
1 tablespoon freshly squeezed lemon juice
1 splash Worcestershire sauce
4 splashes Tabasco sauce
4 ounces frozen vodka or gin
Pinch of salt
Pinch of freshly ground pepper

Steps:

Combine all of the ingredients in a 2-cup glass measuring cup. Refrigerate until cold, about 1 hour.

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