Wednesday, January 30, 2013

Oyster Shooters done lite

With cocktails or as an appetizer, this is a crowd pleaser.

When sourcing oysters for this dish, work with your local fishmonger to make certain you are getting oysters that have been out of the water no longer than 3 to 4 days and select only those that are tightly closed. Tap on the shell and if it sounds hollow, they are no good. The oysters should feel heavy in the hand. If fresh oysters in the shells are unavailable, you can substitute a pint of shucked oysters instead.

Oyster Shooters
Serves 12

2 medium (3/4-pound) ripe red tomatoes, cut into quarters

3 tablespoons freshly grated horseradish

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/4 cup roasted, peeled, seeded and diced poblano peppers

1/4 cup peeled, seeded and diced tomatoes

2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

24 freshly shucked oysters and their liquor

11/2 cups tequila, well chilled

Place twelve 2-ounce shot glasses in the freezer for at least 30 minutes or until well chilled.

Place the tomato quarters into a food mill set over a clean bowl. Process until all the liquid is extracted from the tomatoes and discard the solids. Strain the tomato liquid through a fine-mesh sieve. You should have about 3/4-cup fresh tomato juice.

Combine the tomato juice and the next 8 ingredients (horseradish through pepper). Chill the mixture for at least 30 minutes before serving. Arrange 1 tablespoon of the mixture in each prepared shot glass and top each with one oyster and 1 tablespoon of the tequila. Repeat the layers one more time. Serve immediately.

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