Firecracker Shrimp Roll With Crab Aioli Food

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI

Firecracker Shrimp Roll with Crab Aioli image

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.

Provided by Chef John

Categories Seafood Shellfish Crab

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
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
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

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

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI

Firecracker Shrimp Roll with Crab Aioli image

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.

Provided by Chef John

Categories Crab Recipes

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
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
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

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

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

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Firecracker Shrimp Roll With Crab Aioli Food

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