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Oyster Shooters With Jalapeño Ice

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“These appetizers go well with cooked chilled stone crab claws, cold boiled shrimp, and ice cold beer!”
READY IN:
50mins
SERVES:
10-12
YIELD:
12 SHOOTERS
UNITS:
US

Ingredients Nutrition

  • 1 pint oyster
  • 6 jalapeno peppers
  • 12 -16 ounces water
  • green food coloring
  • 1 dash Tabasco sauce

Directions

  1. Cut stems off six whole fresh jalapeño peppers and seed.
  2. Remove ribs and chop fine.
  3. Place in sauce pan and cook on low for 5-10 minutes.
  4. Add water and cook for 30 minutes on medium-high.
  5. Add green food coloring.
  6. Remove from heat and place in shallow container or glass dish.
  7. Freeze until just slushy.
  8. Using a melon baller; scoop ice balls and place in shot glass; top with oyster and dash of Tabasco sauce and serve.
  9. Note: preparation time does not include freezing time.

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