Whiskey Willies Oyster Shooter Food

OYSTER SHOOTER

Oyster Shooter image

Provided by Food Network

Time 10m

Yield 1 shooter

Number Of Ingredients 12

Ingredients

1 oyster
1 teaspoon Spicy Cocktail Sauce, recipe follows
1 teaspoon horseradish
1 teaspoon lemon juice
1 pinch black pepper
1 shot pepper vodka
1/2 cup ketchup
1/4 cup horseradish
1/2 teaspoon hot sauce, such as Texas Pete
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Salt and pepper

Steps:

Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

EASTERN SHORE SEASIDE SALT OYSTER SHOOTER

Eastern Shore Seaside Salt Oyster Shooter image

Provided by Food Network

Categories appetizer

Time 15m

Yield 12 shots

Number Of Ingredients 5

Ingredients

1 bottle Bloody Mary mix (recommended: Chesapeake Bay)
Vodka, to taste (recommended: Absolut)
Crab seasoning, to taste (recommended: Old Bay)
12 Eastern Shore seaside salt oysters
Lemon wedges, for garnish

Steps:

In a large pitcher, combine the Bloody Mary mix with vodka, to taste. Refrigerate until chilled.
Fill a small bowl with crab seasoning, fill the other with water. Dip the rim of the shot glasses into the water first and then into the seasoning to coat. Pour the Bloody Mary/vodka mixture into the glasses until about half full. Shuck one oyster directly into each shot glass. Garnish with a lemon wedge and shoot the concoction. Enjoy!

SAKE SHOOTER

Sake Shooter image

Provided by Ming Tsai

Categories appetizer

Time 20m

Number Of Ingredients 5

Ingredients

12 shot glasses
1/2 English cucumber, peeled and fine brunoise
1 dozen kumamotos, shucked, save liquor in the shell
12 tablespoons top quality, chilled sake
1 lemon, zested

Steps:

Fill each shot glass with 1/2 tablespoon cucumber. Top with oyster and its liquor. Top that with 1 tablespoon chilled sake and garnish with zest. Serve in a bed of crushed ice.

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