Bloody Mary Oyster Shooters

Advocate staff photo by RICHARD ALAN HANNONBloody Mary Oyster Shooters by Jan LeBlanc Cox keep cool atop a mirrored tray set in a punch bowl filled with ice balls. The shooters were among the dishes served to guests at a party honoring chefs, caterers and sponsors of the 30th annual Capital Chefs' Showcase, which will be held Sept. 6 at the Baton Rouge River Center.

Bloody Mary Oyster Shooters

Serves 32. Recipe is by Jan LeBlanc Cox.

4 cups Zing Zang Bloody Mary mix

½ tsp. salt

½ tsp. celery salt

¾ tsp. black pepper

1 tbl. Worcestershire sauce

1 tbl. fresh lemon juice

1 tbl. horseradish

1 cup vodka

32 small raw oysters

Celery sticks or pickled okra slices, for garnish

1. Mix all ingredients except oysters and celery sticks or sliced okra. Chill at least 4 hours before serving. Adjust seasoning.

2. Place 1 oyster in each of 32 cordial glasses. Pour Bloody Mary mix over oyster and add celery or sliced pickled okra for garnish. Serve chilled.