Seafood Shooters Recipes

SEAFOOD SHOOTERS

Steps:

• In a small bowl, combine lemon zest, parsley, and garlic. Place 1 teaspoon Bloody Mary in each of 12 shot glasses. Divide shrimp stock among glasses. Top with shrimp. Add the remaining Bloody Mary, and sprinkle with the lemon-parsley mixture. Serve immediately.

SHRIMP SHOOTERS

Steps:

• To Make Vinaigrette:.
• Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
• For Shrimp:.
• Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
• Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
• Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
• Spoon shrimp mixture evenly into glasses.
• Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.

SEAFOOD SHOOTER

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.

JACK DANIEL'S SHRIMP SHOOTERS

Steps:

• Preheat grill to medium-high heat.
• Skewer the prawns onto metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before threading). Place skewers on grill and grill for 5 to 10 minutes, or until prawns become opaque; brush with about half of the BBQ sauce while grilling. Remove from grill; when cool enough to handle, remove prawns from skewers. While waiting for shrimp to cool slightly, fill 8 shot glasses about halfway full with sauce and then place 1 prawn in each shot glass, tail sticking out. Garnish with a lime or lemon peel twist.

BLOODY MARY MIX FOR SEAFOOD SHOOTERS

Steps:

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

OYSTER SHOOTERS

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.