Oyster Shooter With Cucumber Sauce Recipe

Name: Oyster Shooter With Cucumber Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Oyster Shooter With Cucumber Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster Shooter With Cucumber Sauce

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