2/20/2020 Firecracker Shrimp Roll with Crab Aioli - Printer Friendly - Allrecipes.

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Firecracker Shrimp Roll with Crab

Aioli

Prep Cook Ready In

25 m 15 m 45 m

Recipe By: Chef John

"Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version
and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold
crabby mayo. This was one of the best things I've had in a long time, and that's a er eating it barely warm; for best
results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory."

Ingredients
For the Crab Aioli: 1 teaspoon ground chipotle pepper
1 cup mayonnaise 2 teaspoons cayenne pepper
1 cup lump crabmeat 1 teaspoon freshly ground black pepper
2 cloves garlic, finely crushed 2 teaspoons kosher salt
salt to taste For the Breading:
1 pinch cayenne pepper 1 cup all-purpose flour
1/4 teaspoon Worcestershire sauce 1/3 cup cornmeal
1 teaspoon fresh lemon juice 2 teaspoons paprika
1 tablespoon chopped fresh tarragon 2 teaspoons kosher salt
2 pounds shrimp, peeled and deveined 6 so sandwich rolls
For the Soak: 2 cups thinly sliced romaine lettuce
1 cup buttermilk canola oil for frying
2 teaspoons hot sauce 1 pinch cayenne pepper

Directions
1 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.
2 Remove tails from shrimp and keep chilled until ready to use.
3 Preheat the oven to 400 degrees F (200 degrees C).
4 Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
5 Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
6 Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for
the filling.
7 Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
8 Soak shrimp in the buttermilk mixture for about 5 minutes.
9 Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced
lettuce.
10 Toss shrimp in the breading to coat; shake o 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.

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Printed From Allrecipes.com 2/20/2020

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