Indulge in some seafood decadence this summer with our mouth-watering, simple and elegant recipes that make the most of sweet, delicate seafood flavours. And really, what could be more Australian than that? On today’s menu – Bloody Mary Oyster Shots For more delicious seafood recipes, pick up a copy of Issue 8!
TIME
10 mins
SUITABLE FOR
Ages 18+
WHAT YOU’LL NEED
1 lemon | Celery salt and freshly milled pepper | 250ml chilled tomato juice | 75ml chilled vodka | 1 tbsp Worcestershire sauce | 3-4 drops Tabasco sauce | ½ tbsp horseradish | 1 doz Pacific oysters | 1 celery stick, sliced into small sticks
WHAT TO DO
- Cut the lemon up for garnish to sit on the side of the glass.
- Sprinkle enough celery salt and pepper on a flat plate for the shot glass rims to be covered.
- For each shot glass, run a lemon piece around the entire rim, then dip into the salt and pepper.
- Reserve lemon pieces and set aside.
- Next, combine the tomato juice, vodka, Worcestershire, Tabasco and horseradish in a jug.
- Stir to mix through the flavours.
AND THEN
Drop an oyster into each shot glass, pour in the mixture and garnish with the lemon pieces and celery sticks.
Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett
Bloody Mary Oyster Shots
