Bloody Mary Oyster Shooters

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.

Yield: 10 servings (serving size: 1 shooter)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 2.4g
  • Fiber: 0.3g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 139mg
  • Calcium: 13mg

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. 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. 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.
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Bloody Mary Oyster Shooters Recipe at a Glance
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