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Bacon Wrapped Oyster with Shallot Confit and Cayenne Crust

These bacon-wrapped oysters are served on the half-shell, which they share with some shallot confit. Spicy breadcrumbs finish things off.

Cooking/Prep Time: 1 hour
Serves 1

Oysters, Appetizer

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  • 1/2 dozen freshly shucked Louisiana oysters
  • 6 smoked bacon strips
  • 5 lbs. shallots, peeled
  • 1 Tbsp. champagne vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. black pepper
  • 4 oz. Cayenne pepper
  • 2 qts. vegetable oil
  • 2 lbs. panko bread crumbs


1.) For bacon wrapped oysters, blanch bacon in boiling water for three minutes. Cut bacon so that it wraps completely around oyster with 1/4” overlap.

2.) For shallot confit: slowly caramelize shallots in oil and butter, add brown sugar. Season with salt, pepper, and vinegar.

3.) For cayenne crust, combine oil and cayenne pepper in saucepot, bring to a simmer and allow to rest one hour, strain and cool. In a food processor puree breadcrumbs and add 1/2 cup of cayenne oil while running.

4.) Assemble oyster by searing bacon wrapped oyster in non-stick skillet till crisp. Warm shallot confit and place in oyster shell, place oyster on confit, and top with cayenne breadcrumbs. Lightly toast oyster in broiler.