Courtesy of Begue's Restaurant, Royal Sonesta New Orleans.
- 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.