Oyster Shooters with Kickass Cocktail Sauce

Recipe contributed by Chef Sebastian Carosi

Yield: 2 Dozen

Prep Time: 15 minutes

Status: like I said in the title, kickass

I N G R E D I E N T S

  • 1/2 cup catsup
  • 1/2 cup chili sauce
  • 1 Tbsp. dill pickle juice
  • 2 Tbsp horseradish
  • 1 Tbsp Worchester sauce
  • 1 Tbsp. hot sauce
  • 2 Tbsp. fresh squeezed lemon juice
  • pinch of celery salt
  • 1/2 tsp. cracked black pepper
  • 1 fresh lemon cut into twelve wedges
  • 2 dozen cocktail size fresh oysters

E Q U I P M E N T

I N S T R U C T I O N S

To make the cocktail sauce, combine the first 9 ingredients in a small bowl and set aside. Shuck the oysters carefully. Hold the oyster with a clean towel and insert the oyster knife into the hinge of the oyster, twist until it pops, then run the blade of the knife along the top and bottom of the shell to release the oyster by cutting the abductor muscle, being extra careful to save the oysters brine in the shell {be sure to watch our how-to video here}. Place a little cocktail sauce in the bottom of each shot glass and add the shucked oyster and its nectar to the shot glass and top it off with a little more cocktail sauce. Garnish each shot glass with a lemon wedge and shoot! Repeat until all of the oysters are gone.