Oyster Shooter with Cucumber Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) container plain yogurt |
1 english cucumber, peeled and chopped |
1 tablespoon fresh lemon juice |
1 large shallot, finely minced (about 2 tablespoons) |
2 tablespoons minced fresh chives |
1/4 cup champagne vinegar |
1/4 teaspoon cracked black pepper |
2 dozen oysters in the shell |
3 cups water |
garnish: caviar |
Directions:
1. Process first 3 ingredients in a blender or food processor until smooth. Cover and chill.
2. Combine shallot and next 3 ingredients in a large bowl. Cover and chill.
3. Shuck oysters, reserving oyster liquor. Add oysters and liquor to vinegar mixture; cover and chill 15 minutes. Place 1 oyster in a shot glass. Dollop with cucumber sauce. Repeat procedure with remaining oysters and cucumber sauce. Garnish, if desired.
4. Note: If you prefer to poach the oysters, shuck them, reserving their liquid. Add oysters to boiling water in a large saucepan 3 to 5 minutes or until edges begin to curl. Drain and proceed with recipe.
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