Oyster Shooters Recipe By Chef Jaime Leeds

Name: Oyster Shooters Recipe By Chef Jaime Leeds
Cook time: 5 min
Total time: 5 min
Ingredients: 1½ cups tomato juice; 2 tablespoons Worcestershire sauce; ½ tablespoon Old Bay seasoning; ¾ teaspoon celery seed; 2 tablespoons prepared horseradish; ¾ teaspoon Tabasco sauce; 2 tablespoons freshly squeezed lemon juice; Freshly ground black pepper; 12 freshly shucked small to medium oysters; 12 ounces sake

By Kaitlyn Goalen/Oct. 27, 2011 8:08 pm EST

To learn more about this recipe, see our related story, Give 'Em Shell, in our National edition.

Recipe adapted from Jamie Leeds, Hank's Oyster Bar, Washington, D.C.

Oyster Shooters

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Make Oyster Shooters from Hank's Oyster Bar in Washington, D.C.

Prep Time

minutes

Cook Time

minutes

Servings

shooters

Total time: 5 minutes

Ingredients

Bloody Mary Mix
1½ cups tomato juice
2 tablespoons Worcestershire sauce
½ tablespoon Old Bay seasoning
¾ teaspoon celery seed
2 tablespoons prepared horseradish
¾ teaspoon Tabasco sauce
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Oysters
12 freshly shucked small to medium oysters
12 ounces sake

Directions

Make the bloody Mary mix: In a small pitcher, whisk together the tomato juice, Worcestershire, Old Bay, celery seed, horseradish, Tabasco, lemon juice and pepper.
Place 1 oyster in each of 12 shot glasses and top with 1 ounce of bloody Mary mix and 1 ounce of sake. Serve immediately. Transfer the leftover bloody Mary mix to a covered container and keep in the fridge for up to 1 week.

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