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Features on StarChefs superbowl:
  2004
  2002

Chef 

Matt Murphy’s

      SUPER BOWL GRUB

    Oyster Shooters
Chef Matthew Murphy of FQB at the Ritz-Carlton Maison Orleans – New Orleans, LA
Adapted by StarChefs

Yield: 3 Servings

Ingredients:

    For Rouge Shooter
  • 1 tablespoon Bloody Mary mix
  • 1 ounce vodka
  • 1 raw oyster

  • For Jaune Shooter
  • 1 tablespoon yellow tomato purée
  • 1 ounce vodka
  • 1 raw oyster, shucked

  • For Vert Shooter
  • 1 tablespoon green tomato purée
  • 1 ounce vodka
  • 1 raw oyster, shucked

Method:

Place oyster in shot glass. Add vodka. Top with Bloody Mary mix or Tomato Purée.

 


  Published: Jan 2004
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