Firecracker Shrimp Roll with Crab Aioli
Course: SeafoodCuisine: EuropeanPrep Time
25 mins
Cook Time
15
minutesAdditional Time
5
minutesTotal Time
45 mins
Servings
6
Ingredients
- For the Crab Aioli
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
- For the Soak
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
- For the Breading
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
Directions
- 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.
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