This recipe is one based on a Jameson’s oyster shot recipe which I stole from Kim Fletcher a few years back, but this is a rather more potent version! Don’t let the children try this at home! It does call for freshly shucked oysters, but bottled oysters are quite suitable (just don’t tell anyone)!
Cooking method
Crush the rock salt and moisten the rims of 12 shot glasses with water, then dip each glass in the salt to coat the rims. Put an oyster into each shot glass.
In a medium bowl, combine the tomato juice, red bell pepper, shallots, coriander, and parsley. Pour one tablespoon of the tomato juice mixture into each of the 12 shot glasses over the oysters. Pour the tequila into a cocktail shaker with ice cubes and shake to chill the tequila. Add about two tablespoons of tequila to each of the shot glasses. Serve immediately.
| Ingredients | Makes 12 oyster shots |
| Crushed rock salt, for coating the glass rims | |
| Oysters, freshly shucked, with their liquor | 12 |
| Tomato juice chilled | 1 cup |
| Red bell pepper minced | 2 tbspns |
| Coriander leaf finely chopped | 1 tspn |
| Parsley leaves finely chopped | 1 tspn |
| Shallots finely chopped | 1 tspn |
| Tequila | 330 ml |
| Ice | |
