Description
The Firecracker Shrimp Roll with Crab Aioli combines crispy, spicy shrimp with creamy crab aioli, creating a perfect balance of flavors and textures for an irresistible sandwich.
Ingredients
For the Crab Aioli:
1 cup mayonnaise
1 cup lump crabmeat
1 tablespoon chopped fresh tarragon
2 cloves garlic, finely minced
1 teaspoon fresh lemon juice
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper
Salt to taste
For the Shrimp:
2 pounds shrimp, peeled and deveined
For the Buttermilk Soak:
1 cup buttermilk
2 teaspoons hot sauce
2 teaspoons cayenne pepper
2 teaspoons kosher salt
1 teaspoon ground chipotle pepper
1 teaspoon freshly ground black pepper
For the Breading:
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
For the Rolls:
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
Canola oil for frying
1 pinch cayenne pepper
Instructions
- Prepare the Crab Aioli: In a bowl, combine the mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and cayenne pepper. Season with salt and mix well. Refrigerate until ready to use.
- Prepare the Shrimp: Remove the tails from the shrimp and refrigerate until ready to use.
- Make the Buttermilk Soak: In a bowl, whisk together the buttermilk, hot sauce, cayenne pepper, kosher salt, chipotle pepper, and black pepper. Set aside.
- Prepare the Breading: In a shallow dish, combine the flour, cornmeal, paprika, and kosher salt. Set aside.
- Toast the Rolls: Slice the sandwich rolls partway and scoop out some of the bread from the tops. Place them in the preheated oven at 400°F (200°C) and toast for about 7-10 minutes until crisp.
- Soak the Shrimp: Soak the shrimp in the buttermilk mixture for about 5 minutes.
- Fry the Shrimp: Heat oil in a deep skillet over medium-high heat. Spread the crab aioli generously over both sides of each roll and top with sliced lettuce. Toss the shrimp in the cornmeal mixture to coat, shaking off the excess. Fry the shrimp in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer to the rolls. Sprinkle cayenne pepper over the shrimp for an added kick. Repeat with the remaining shrimp.
Notes
For an extra spicy aioli, add more cayenne or sriracha sauce to the crab mixture.
If you prefer, you can substitute the romaine lettuce with arugula or shredded cabbage for a peppery or crunchy texture.
For a gluten-free version, use gluten-free bread and flour for breading the shrimp.
Grilled shrimp is a lighter alternative to frying, perfect for those who want to reduce the calorie count.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
