Oyster Shooters

Oyster Shooters ... mmmmmmmmm

Look at this - How would you like to make a serving tray of these? Read on...


















Serving tray of Oyster Shooters:


12 oysters - in the shell - not the jar - gotta shuck 'em.

12 lime wedges.

4-6 teaspoons horseradish.

12 drops worcestershire sauce.

12 drops - Your preferred red-pepper sauce (Tobasco etc).

12 drops cocktail sauce (Heinz will do).

Small bag of cherry tomatoes.

Dried Parsley.

Black Pepper.

Large bottle Grey Goose Vodka - entire bottle - You may consume the unused portion (my favorite part - rrrrrrrrr ).


Shuck the oysters, cut, and pour premium vodka on the top of each exposed oyster.


Chill the tray of Oyster Shooters for at least 1 hour (chill for an hour before adding seasoning).


Squeeze mixture of combined ingredients above: Horseradish, Tobasco, worcesterhire, Cocktail sauce onto each half shelled oyster. Place a piece of tomato and pinch of parsley on top of the horseradish mixture.


Invite friends.


Mmmmmmmm.........


Nice - Enjoy responsibly.


Hello Readers - I would love to see some comments on my posts. If you find value in my posts, please leave a comment. Thank you :) this will enable me to keep posting the best secret oyster recipies for all of you to enjoy.


Christmas Oyster Recipies

Oyster Shooters


Back to The World's Oyster Recipies Homepage: http://oysterrecipies.blogspot.com/

Oyster Festival Recipies

Do you remember going to your last oyster festival?

Do you remember the sounds, the smells, the pleasant aroma of the roasting oysters!

mmmmmmmmm...

Now - how do they do it???

I am not a vendor, salesperson or representative of any organization with interest in ANY oyster festival.

What I do know - is how to serve the best grilled oysters:


Start with oysters harvested from the Chesapeake Bay.-

Next - shuck 2 dozen oysters and put aside for grilling for this evening.


Baste the oysters during grilling with this combination:


* 10 tablespoons softened unsalted butter
* 2 tablespoons finely grated Parmigiano-Reggiano
* 2 tablespoons minced parsley leaves
* 1 tablespoon lemon juice
* 2 teaspoons minced garlic
* 1 teaspoon minced fresh chives
* 1/2 teaspoon hot sauce, optional
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 24 shucked oysters, half of each shell reserved and washed


Directions


In a bowl combine all ingredients except the oysters and mix thoroughly to combine.

Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.

Preheat a grill to high.

Place the washed oyster shells on a baking sheet and top each shell with 1 oyster.

Remove the butter from the freezer and unwrap.

Slice the butter into 24 rounds and place 1 round on top of each oyster.

Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.

Serve immediately.


mmmmmm - Hello Readers - I really need to see some comments on my posts. If you find value in my posts, please leave a comment. Thank you :) this will enable me to keep posting the best secret oyster recipies for all of you to enjoy.


Christmas Oyster Recipies

Oyster Shooters


Back to The World's Oyster Recipies Homepage: http://oysterrecipies.blogspot.com

Charbroiled Oysters Recipe

Drago’s Style


Oysterman says: "OMG - You need to try this"!!!


The Sauce:

1 Stick Unsalted Butter, very soft
1 Pinch Kosher Salt
1 tsp Freshly Ground Black Pepper
1 Tbsp Minced Garlic
1/2 cup Parmesan Cheese (grated, not from a can)
1 pinch Cayenne
1 pinch White Pepper
1 Spritz Lemon Juice
1 tsp Minced Italian Parsley

Whisk together all ingredients.


For the Oysters:

1 Dozen Large freshly shucked Oysters on the half shell (preferrably Chesapeake Bay oysters)
1 Recipe of the Sauce, above
Parmesan cheese to finish
Minced Italian Parsley for garnish
Fresh Bread
Lemon wedges

Mix ingredients together.


Heat grill until very hot.

Place the oysters on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.

Top each with a generous portion of the sauce, enough to fill up the shell.

When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Parmesan cheese.

Let the Oysters go until the sauce on the edges of the shells gets nice and brown.

Garnish with minced Parsley (Or not says Oysterman - Just keep 'em coming).

Serve while still sizzling with Lemon wedges and fresh bread.

Note: The more sauce that oozes onto the plate the better for mopping up with the bread.

Enjoy!


The Parmesan Cheese Dusting
Pictures from Drago's restaurant in New Orleans.


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