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Bacon Wrapped Oyster with Shallot Confit and Cayenne Crust

Bacon Wrapped Oyster with Shallot Confit and Cayenne Crust
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Prep Time:




Cold Prep


  • 6 Freshly shucked oysters
  • 6 strips Smoked bacon
  • 3 Shallots peeled
  • Champagne vinegar to taste
  • 14 cup Brown sugar
  • 1 tbsp Olive oil
  • 2 tbsp Butter
  • Kosher salt to taste
  • Black pepper to taste
  • 4 oz Cayenne pepper
  • 2 qts Vegetable oil
  • 12 cup Panko bread crumbs


  1. To prepare the bacon wrapped oysters, blanch bacon in boiling water for three minutes. Cut bacon so that it wraps completely around oyster with ¼” overlap.
  2. To prepare the shallot confit, slowly caramelize shallots in oil and butter, add brown sugar. Season with salt, pepper, and vinegar.
  3. To prepare the cayenne crust, Combine oil and cayenne pepper in saucepot, bring to a simmer and allow to rest one hour, strain and cool.
  4. In a food processor puree breadcrumbs and add ½ cup of cayenne oil while running.
  5. Assemble oyster by searing bacon wrapped oyster in non-stick skillet till crisp.
  6. Warm shallot confit and place in oyster shell, place oyster on confit, and top with cayenne breadcrumbs.
  7. Lightly toast oyster in broiler and serve hot.

Compliments of Louisiana Seafood Promotion & Marketing Board