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Firecracker Shrimp Roll with Crab Aioli
Firecracker Shrimp Roll with Crab Aioli
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spicy fried shrimp sandwich with crab aioli by Chef John.
Ingredients:
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • 1 cup lump crabmeat
  • 2 cloves garlic, finely crushed
  • 1 pinch cayenne pepper
  • 0.25 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon
  • 2 pounds shrimp, peeled and deveined
  • 2 teaspoons hot sauce
  • 1 teaspoon ground chipotle pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 cup all-purpose flour
  • 0.33333334326744 cup cornmeal
  • 2 teaspoons paprika
  • 6 soft sandwich rolls
  • 2 cups thinly sliced romaine lettuce
  • canola oil for frying
Instructions:
  • In a bowl, mix together mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon to create the flavorful crab aioli. Refrigerate until ready to use.
  • Chill shrimp after removing tails until ready to use.
  • Preheat your oven to 400°F (200°C).
  • Combine buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt in a bowl and whisk until smooth.
  • Combine flour, cornmeal, paprika, and salt in a shallow dish to create the breading.
  • Cut a slit in each sandwich roll and gently hollow out some bread from the top to create space for the filling.
  • Bake rolls in the hot oven until golden and crisp, about 7 to 10 minutes.
  • Marinate shrimp in the creamy buttermilk blend for approximately 5 minutes.
  • Heat oil in a pan over medium-high heat, then generously spread crab aioli on both sides of each roll and top with sliced lettuce.
  • Coat shrimp in breading, ensuring they are fully covered. Fry in hot oil until crispy and golden, around 2 minutes per side. Drain on paper towels and place on rolls. Sprinkle with cayenne pepper before serving.

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