Spanish oyster shooters

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PREP TIME

10 min

Makes

20 to 25 servings

* PLUS Refrigeration Time: 120 minutes

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
  • 1.4 g,
  • Carbohydrates
  • 3.3 g,
  • Fat
  • 0.4 g,

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.