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
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.