Firecracker Shrimp Roll with Crab Aioli

Chef John's explosively seasoned po'boy-style fried shrimp sandwich pairs hot buttermilk-battered shrimp with cold, crab-forward aioli.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 993 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup buttermilk
• salt to taste
• 1 teaspoon freshly ground black pepper
• 1 cup mayonnaise
• 2 teaspoons kosher salt
• 1 teaspoon fresh lemon juice
• 2 teaspoons cayenne pepper
• 1 tablespoon chopped fresh tarragon
• 2 pounds shrimp, peeled and deveined
• 2 teaspoons paprika
• 1 pinch cayenne pepper
• 2 teaspoons hot sauce
• 2 cups thinly sliced romaine lettuce
• canola oil for frying
• 1 teaspoon ground chipotle pepper
• 1 cup lump crabmeat
• 2 cloves garlic, finely crushed
• 6 soft sandwich rolls
• 0.25 teaspoon Worcestershire sauce
• 0.33333334326744 cup cornmeal

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.

Step 3

Remove tails from shrimp and keep chilled until ready to use.

Step 4

Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.

Step 5

Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.

Step 6

Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.

Step 7

Toast rolls in the preheated oven until crisp, 7 to 10 minutes.

Step 8

Soak shrimp in the buttermilk mixture for about 5 minutes.

Step 9

Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.

Step 10

Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.