Firecracker Shrimp Roll with Crab Aioli

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 after 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.



Step: 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.

Step: 2

Remove tails from shrimp and keep chilled until ready to use.

Step: 3

Preheat the oven to 400 degrees F (200 degrees C).

Step: 4

Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.

Step: 5

Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.

Step: 6

Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.

Step: 7

Toast rolls in the preheated oven until crisp, 7 to 10 minutes.

Step: 8

Soak shrimp in the buttermilk mixture for about 5 minutes.

Step: 9

Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.

Step: 10

Toss shrimp in the breading to coat; shake off 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.


Per Serving: 993 calories; protein 40.8g; carbohydrates 73.5g; fat 60.8g; cholesterol 237.1mg; sodium 2393.3mg.

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