Spanish oyster shooters
0
- Prep Time10 min
- Total Time10 min
- Makes20 to 25 servings
Ingredients
1 plum tomato
1/2 English cucumbers, peeled
1 small red bell pepper, chopped
1/2 small sweet onion, chopped
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp Worcestershire sauce
3 cups vegetable cocktail juice, preferably spicy
1/4 cup vodka, optional
24 shucked oysters, optional
Instructions
Cut tomato and cucumber into chunks. Place in a food processor with pepper, onion, garlic, seasonings and Worcestershire. Whirl until almost puréed, but slightly chunky. Scrape into a large pitcher. Stir in juice and vodka. If too thick, add more juice. Cover and refrigerate at least 2 hours or overnight. Just before serving, pour into small shooter glasses and top with an oyster.
Nutrition (per serving)
Calories 21, Protein 1.4g, Carbohydrates 3.3g, Fat 0.4g.
Spanish-style gazpacho isn't just for summer - it's the hottest trend in dishing up oysters. Make it party savvy, and serve in shot glasses. Top with a fresh shucked oyster. Olé!
Seafood Shooters
Skip oysters and use cooked shelled mussels or baby shrimp instead.
