Pancetta Wrapped Oysters with Absolut Peppar Barbecue Sauce

Italian ham wrapped around Louisiana Oysters which are fried, then topped with a savory sauce and smoked gouda and broiled.



2 dozen oysters
4 T red onion, sliced & grilled
8 oz pancetta, thinly sliced
12 oz smoked gouda, thinly sliced
1 c cornmeal
1 T Creole seasoning
1 qt vegetable oil

Barbecue Sauce

1 oz olive oil
12 oz pineapple juice
6 oz ketchup
2 c Absolut Peppar Vodka
2 T cane vinegar
1 T garlic
1 T diced onion
3 oz brown sugar
1 chipotle pepper, minced
1/2 t dry mustard
1 T Worcestershire Sauce
pinch of cayenne & black pepper


In a heavy bottom sauce pan preheat oil to 350 degrees.
Scrub and shuck oysters, separate the shells from the oysters, and reserve shells. 
Wrap oyster with pancetta, secure with toothpick and dredge in seasoned cornmeal.
Fry 6 oysters at a time in heated oil for 1 minute, or until golden brown.
Spread the BBQ Sauce (recipe below) over each shell, along with the grilled onion.
Top each shell with a pancetta wrapped oyster and a thin slice of smoked gouda.
Broil until the cheese becomes bubbly. Serve immediately.

Barbecue Sauce

In a medium sauce pot, sweat the garlic, onion and chipotle in olive oil until translucent.
Combine all remaining ingredients and simmer for 20 minutes over medium heat.

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