Recipe February 2013
Photo by Jason Wallis

recipe heading-plus-icon


12 Servings

  • 12 2-ounce shot glasses
  • 2 medium tomatoes, quartered
  • 3 tablespoons horseradish, freshly grated
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
  • ¼ cup poblano peppers, roasted, peeled, seeded, and diced
  • ¼ cup tomatoes, peeled, seeded, and diced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 24 freshly shucked oysters with liquor
  • 1½ cups tequila, well chilled
  1. Place 12 2-ounce shot glasses in the freezer for at least 30 minutes.
  2. Place the tomato quarters into a food mill set over a clean bowl. Process until all liquid is extracted from tomatoes. Discard the solids. Strain tomato liquid through a fine-mesh sieve (should have about ¾ cup fresh tomato juice).
  3. Combine tomato juice with next 8 ingredients (horseradish through freshly ground black pepper). Chill mixture for at least 30 minutes before serving.
  4. Arrange 1 tablespoon of mixture in each prepared shot glass. Top each with one oyster and 1 tablespoon tequila. Repeat the layers one more time. Serve immediately.
  • from Chef Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama

Leave a Reply

Be the first to comment.