Photo by Susie Cushner

Ingredients:

Shrimp Shooters:
6 large shrimp, shells and heads on
Zest from 1 lemon
1 teaspoon Tabasco
2 teaspoons prepared horseradish (not creamed)
2 teaspoons finely chopped flat-leaf parsley
4 ounces unflavored vodka
Oyster Shooters:
12 small oysters, whole or finely chopped, liquor reserved
3 large shallots, finely chopped
1 to 2 tablespoons lemon juice
1/2 tablespoon extra virgin olive oil
Pinch salt if needed
1/2 teaspoon freshly ground pepper

This recipe contains: Shellfish

RECIPE

Shrimp and Oyster Shooters

Jeremiah Tower

This tray of invigorating seafood shooters is a great way to kick off a dinner party.

Yield: 12 servings

Method:

To make the shrimp, fill a 12-inch skillet or pan with high sides with water and bring to a boil. Add the shrimp. Remove from the heat and turn over the shrimp. After 3 to 5 minutes, remove the shrimp from the pan and let cool. Reserve the liquid in the pan. When the shrimp are cool enough to handle, peel off the shells and remove the heads. Discard the heads. Add the shells to the reserved liquid and simmer for 5 minutes. Transfer to a food processor and purée for 2 minutes. Strain and discard the shells. Finely chop the shrimp bodies and add to liquid. Refrigerate. Two hours prior to serving, add the lemon zest, Tabasco, horseradish, and parsley. Cover and refrigerate until cold.

Prepare the oysters: combine the oyster meat and liquor in a bowl. Cover and refrigerate until 10 minutes before serving.

To serve, add the vodka to the shrimp. Season with salt to taste, then divide among shot glasses. Add the shallots, lemon juice, and extra virgin olive oil to the oysters. Season to taste with salt and pepper. Divide among chilled spoons or shot glasses. Arrange the shrimp and oysters around the large a tray, alternating them.