Bloody Mary Oyster Shooters

Bloody Mary Oyster Shooters Recipe
Photo: Marcus Nilsson; Styling: Victoria Granof
This recipe calls for a small amount of alcohol, so it's really more of a fun canapé than a beverage. If you want to make a nonalcoholic version, omit the vodka and add an extra 1/4 cup veggie juice and a bit more lemon juice.
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Yield:

10 servings (serving size: 1 shooter)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 2.4 g
Fiber 0.3 g
Cholesterol 4 mg
Iron 1 mg
Sodium 139 mg
Calcium 13 mg

Ingredients

10 live oysters in shell
1 cup vegetable juice (such as V-8)
3 tablespoons vodka
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/2 teaspoon hot sauce (optional)

Preparation

1. Scrub oysters thoroughly, and rinse under cold running water until all grit is removed. Shuck oysters (leaving the meat on the half shells); carefully cut the foot of each oyster with the shucking knife.

2. Combine vegetable juice and next 5 ingredients (through salt) in a liquid measuring cup. Stir in hot sauce, if desired. Fill each of 10 shot glasses with 2 1/2 tablespoons juice mixture. Place the meat from one oyster in each glass. Discard shells.

Note:

Barton Seaver,

Blue Ridge, Washington, DC,

April 2010
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