Oyster Shooters Recipe By Chef Jaime Leeds
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Recipe adapted from Jamie Leeds, Hank's Oyster Bar, Washington, D.C.
Oyster Shooters
Make Oyster Shooters from Hank's Oyster Bar in Washington, D.C.
servings
12
shooters
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.