Firecracker Shrimp Roll with Crab Aioli

Chef John's explosively seasoned po' boy-style firecracker shrimp roll with crab aioli recipe pairs hot buttermilk-battered shrimp with cold, crab 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, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch cayenne pepper in a bowl; season with salt and stir to combine. Refrigerate aioli until ready to use.

Step 3

Remove tails from shrimp; refrigerate until ready to use.

Step 4

Whisk buttermilk, hot sauce, 2 teaspoons cayenne pepper, 2 teaspoons kosher salt, ground chipotle, and black pepper together in a bowl; set aside. Combine flour, cornmeal, paprika, and 2 teaspoons kosher salt in a shallow dish; set aside.

Step 5

Slice sandwich rolls partway; split open. Scoop out some bread from tops. Toast in the preheated oven until crisp, 7 to 10 minutes.

Step 6

Soak shrimp in buttermilk mixture for about 5 minutes.

Step 7

Meanwhile, heat oil in a deep skillet over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce. Toss shrimp in cornmeal mixture to coat; shake off excess.

Step 8

Lower shrimp carefully into the hot oil in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate; immediately transfer shrimp to rolls. Sprinkle cayenne pepper on top. Repeat with remaining shrimp.