Carolina Oyster Shooter
Chef Marc Collins, Circa 1886
- 6 ea. Carolina Cup oysters
- 4 ea. Stalked of crisp celery
- 1 small bunch of cilantro
- 3 ea. Large red ripe tomatoes
- 2T. Ground horseradish
- 2 c. half & half
- Organic extra virgin olive oil
- Kosher salt
- 6 ea. Tall shot glasses
Pull the Oysters out of their shells and save the liquor from them making sure there are no shells in it. Keep refrigerated. Take the celery stalks and cilantro and send them through a juicer. Taste the extracted juice and season with a little kosher salt to taste. Reserve and keep cold.
Bring a pot of boil. Take your tomatoes and with a very sharp knife gently score and X in the bottom of each of them. In a bowl, place some cold water (with ice) deep enough to cover the tomatoes. Place the tomatoes, one at a time, into the boiling water for about 15 seconds. With a slotted spoon pull the tomato out of the water and submerge in into the ice water. Repeat this process until all the tomatoes are done. Peel the outer skin off of the tomatoes and cut them into quarters. Pull all the seeds out of the tomatoes and puree them in a food processor. Season to taste. Place this puree into a fine mesh colander and allow the tomatoes to drain. You can save the juice to drink yourself while working on the next part of the recipe.
Once they have had some time to drain, scrape the tomato puree into a container and chill. At this point you are ready to assemble your shooters. I like to use a tall shot glass with a foot on the bottom (like a wine glass). This helps to steady them so they can sit in your fridge without tipping over, although any tall shot glass will do. In the bottom of each glass add the tomato puree, about an inch deep. Next, add the oysters with a little of the reserved liquor. Atop of this, add the celery juice mixture and a few drops of olive oil. You can then place them in your fridge until your ready to serve them.
When you are ready, take the horseradish and half & half and place them into a small pot. Bring to a simmer then shut off the heat. Next, you’ll need an immersion blender (a hand held blender that you can place in a pot to puree something). Take the blender and puree the horseradish cream by plunging the mixer in and out f the cream to help get it bubbly and airy. This may sounds hard, but it’s easy as pie. When you have a bunch of frothy bubbles on top use a spoon to gather them up and drizzle that “froth” into your shooters. If you like, you can serve with a dash of Tabasco. Serve immediately. Drink up and enjoy!