Oyster Shooters With Jalapeño Ice
"These appetizers go well with cooked chilled stone crab claws, cold boiled shrimp, and ice cold beer!"
- Ready In:
- 50mins
- Ingredients:
- 5
- Yields:
-
12 SHOOTERS
- Serves:
- 10-12
ingredients
- 1 pint oyster
- 6 jalapeno peppers
- 12 -16 ounces water
- green food coloring
- 1 dash Tabasco sauce
directions
- Cut stems off six whole fresh jalapeño peppers and seed.
- Remove ribs and chop fine.
- Place in sauce pan and cook on low for 5-10 minutes.
- Add water and cook for 30 minutes on medium-high.
- Add green food coloring.
- Remove from heat and place in shallow container or glass dish.
- Freeze until just slushy.
- Using a melon baller; scoop ice balls and place in shot glass; top with oyster and dash of Tabasco sauce and serve.
- Note: preparation time does not include freezing time.
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RECIPE SUBMITTED BY
JOHN TYLER
OMAHA, NEBRASKA
AS PART-TIME CATERERS, MY WIFE AND I HAVE THE OPPORTUNITY TO SEE MANY NEWS IDEAS AS WELL AS TRY NEW RECIPES. WE FREQUENTLY INCORPORATE FAMILY RECIPES IN OUR CATERED AFFAIRS, ESPECIALLY WEDDING RECEPTIONS. OUR COOKING IS GREATLY INFULENCED BY SOUTHWEST AND CAJUN SEASONINGS AND OUR SUMMER PARTIES ALWAYS INCLUDE MARGARITAS ! BEING FROM NEBRASKA BEEF ALSO PLAYS A LARGE ROLE IN THE MENU.
