Recipe courtesy of Alex Garcia
Recipe courtesy of Alex Garcia
Show:
Melting Pot
Oyster Shooters
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- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 659
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 10 g
- Sugar
- 37 g
- Protein
- 32 g
- Cholesterol
- 150 mg
- Sodium
- 419 mg
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 659
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 10 g
- Sugar
- 37 g
- Protein
- 32 g
- Cholesterol
- 150 mg
- Sodium
- 419 mg
Ingredients
Directions
- Shuck the oysters and remove them from their shell. Place one oyster each in a small martini glass, including the oyster juice. Divide into sets of 2.
- Within the first set of 2 oysters, divide and combine the diced green apple, apple vodka, and green grape juice. Rip the mint leaves by hand and divide over the 2 oyster shooters.
- Within the second set of 2 oysters, divide and combine the diced mango, diced papaya, spiced rum, and juice of 1 lime. Season with sugar.
- With a knife roughly chop the roasted tomatoes, then use the side of your knife and the cutting board to smash them into a puree. Within the third set of 2 oysters, divide and combine the roasted plum tomato, horseradish, tomato juice, cachaca, and juice of 1 lime.
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