Firecracker Shrimp Roll with Crab Aioli

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

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.

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

Categories

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