OYSTER MARKET RECIPES

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OYSTER SHOOTERS RECIPE | ALLRECIPES



Oyster Shooters Recipe | Allrecipes image

I made up this recipe during my bartending days. I am not a huge fan of oysters but my customers sure loved it!

Provided by Lindsay

Categories     Seafood    Shellfish    Oysters

Total Time 5 minutes

Prep Time 5 minutes

Yield 12 shooters

Number Of Ingredients 6

1 (10 ounce) container raw oysters
9 fluid ounces tomato juice
1 teaspoon prepared horseradish
2 teaspoons pepper
12 (1.5 fluid ounce) jiggers vodka
1 lemon - cut into wedges, for garnish

Steps:

  • In a mixing bowl, combine tomato juice, horseradish and pepper. Mix thoroughly. Cut the lemon into 6 wedges.
  • Pour 1/2 shot of tomato juice mixture into a small glass. Add a shot of vodka. Put 1 raw oyster in the glass and garnish with lemon wedge.

Nutrition Facts : Calories 215.5 calories, CarbohydrateContent 4.6 g, CholesterolContent 3.7 mg, FatContent 0.2 g, FiberContent 1.2 g, ProteinContent 2 g, SodiumContent 130.3 mg, SugarContent 1.8 g

OYSTERS CASINO RECIPE | BON APPéTIT



Oysters Casino Recipe | Bon Appétit image

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Provided by Bon Appétit

Yield 4 Servings

Number Of Ingredients 8

8–12 slices bacon
½ cup butter, divided
? cup chopped green pepper
2 tablespoons chopped chives
4 tablespoons chopped parsley
24 oysters on the half shell
Rock salt
Fresh lemon juice

Steps:

  • Place strips of bacon in a cold skillet and cook them over low heat just until fat is transparent. Remove from pan and cut each strip into 1" diamonds (you’ll need one piece of bacon to top each oyster). Add 2 Tbsp. butter to the skillet and heat over medium. Add green pepper and cook gently until barely soft. Transfer green pepper to a small bowl and mix with chives and parsley, then blend thoroughly with remaining butter.
  • Preheat oven to 450°. Arrange oysters on beds of rock salt (put rock salt in pie plates or in a long, shallow baking tin); dampen salt slightly. Top each oyster with a spoonful of butter mixture, a piece of bacon, and a few drops of lemon juice. Bake until bacon is crisp and oysters are thoroughly heated, 5–10 minutes.

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