Kicked Up Bloody Mary Oyster Shooters (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Ingredients:
2 3/4 cups tomato juice |
4 ounces pepper vodka |
1 tablespoon fresh lemon juice |
1 tablespoon freshly grated horseradish, or prepared horseradish, drained |
1 teaspoon worcestershire sauce |
1 teaspoon hot pepper sauce |
pinch salt |
pinch freshly ground black pepper |
2 dozen small-sized shucked oysters |
Directions:
1. In a container, combine all the ingredients except the oysters. Pour into an 8-inch metal baking dish and freeze until ice crystals start to form around the sides, about 30 minutes. Stir with a fork, return to the freezer, and continue to stir with a fork every 45 minutes until uniform ice crystals have formed, about 3 hours.
2. To serve, spoon 1 1/2 to 2 tablespoons of the frozen bloody mary mixture into the bottom of 6 tall shot glasses and top with an oyster. Top with frozen bloody mary and continue layering for a total of 3 layers of both oysters and bloody mary in each glass.
3. Serve immediately with cocktail forks.
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