Wednesday, December 30, 2009

Asian Oyster Shooters

I love a good Bloody Mary, but (wait for it) especially one without the alcohol. I love the bold spicy flavors, and sometimes too much vodka overwhelms everything else going on. This recipe take the Bloody Mary on an Eastern journey, incorporating the great flavors of Japanese cooking. It still packs a nice punch though. They oysters are a nice addition also, making these little appetizers perfect for your New Year's soiree. (Or serve them the next morning as an antidote to your New Year's soiree.)

Asian Oyster Shooters
Males 4 servings.

1 cup tomato juice
1/4 cup vodka
1 teaspoon wasabi paste
1 teaspoon mirin
1/2 teaspoon soy sauce
Juice of two limes
1 teaspoon superfine sugar
Kosher salt and freshly ground black pepper
4 fresh oysters, shucked and cleaned
Lime wedges, for garnish

In a bowl, mix together all the ingredients except the oysters and lime wedges. Refrigerate for at least 1 hour for the flavors to meld.

To serve, place an oyster each in the bottom of four shot glasses. Pour the juice/vodka mixture over them.

Garnish with the lime wedges and serve chilled.

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