Oyster Shooters With Jalapeño Ice

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Total Time
15 mins
35 mins

These appetizers go well with cooked chilled stone crab claws, cold boiled shrimp, and ice cold beer!

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  • 1 pint oyster
  • 6 jalapeno peppers
  • 12 -16 ounces water
  • green food coloring
  • 1 dash Tabasco sauce


  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.