Oyster Shooters With Jalapeño Ice |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These appetizers go well with cooked chilled stone crab claws, cold boiled shrimp, and ice cold beer! Ingredients:
1 pint oyster |
6 jalapeno peppers |
12 -16 ounces water |
green food coloring |
1 dash tabasco sauce |
Directions:
1. Cut stems off six whole fresh jalapeño peppers and seed.
2. Remove ribs and chop fine.
3. Place in sauce pan and cook on low for 5-10 minutes.
4. Add water and cook for 30 minutes on medium-high.
5. Add green food coloring.
6. Remove from heat and place in shallow container or glass dish.
7. Freeze until just slushy.
8. Using a melon baller; scoop ice balls and place in shot glass; top with oyster and dash of Tabasco sauce and serve.
9. Note: preparation time does not include freezing time.
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