Tuesday, June 25, 2019

Firecracker Shrimp Roll with Crab Aioli - A Fourth of July Po'Boy

This isn’t the first time I’ve gotten a video idea from Diners, Drive-Ins and Dives, but it is the first time I can’t seem to figure out which restaurant it came from. I wasn’t paying close attention, and just caught the end of the segment, but I do know they didn’t call it a firecracker shrimp roll with crab aioli, but rather a shrimp po’boy with crab mayo; just in case that helps someone I.D. this.

I decided to do an extra spicy version, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great 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, which is not recommended. For best results, be sure to enjoy this just as soon as it’s safe to eat, in all its crunchy glory.

The amounts below will make four giant portions, which you could easily stretch into six, but I’m a big fan of the time-honored po’boy sandwich tradition of overfilling. I remember eating a fried oyster po’boy in New Orleans one time, and being almost full by the time I’d eaten enough off the top to close the bun. Good times. But no matter how generous you decide to be, I really do hope you give this amazing firecracker shrimp roll a try soon. Enjoy!


Ingredients for 4 Firecracker Shrimp Rolls with Crab Aioli:
canola oil for pan frying
4 soft sandwich rolls, split and toasted
2 cups thinly sliced romaine lettuce
2 pounds raw, peeled, and deveined shrimp

For the soak:
1 cup buttermilk
2 teaspoon hot sauce
1 teaspoon chipotle pepper
2 teaspoons cayenne
1 teaspoon freshly ground black pepper
2 teaspoon kosher salt

For the breading:
1 cup all-purpose flour
1/3 cup corn meal
2 teaspoon paprika
2 teaspoons kosher salt

For the crab aioli:
1 cup mayonnaise
1 cup lump crabmeat
2 cloves finely crushed garlic
1/4 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon freshly chopped tarragon
salt and cayenne to taste

10 comments:

don't bother reading said...

I was clucking to myself that the bread selection wouldn’t be crusty enough for a po boy, then you threw it in the oven and made me sad for ever doubting you. Though a Leidenheimer copycat recipe would be cool.. And then the Louisiana hot sauce to seal the deal. Looking forward to these. Cheers!

Effybee said...

Chef John, where can I buy this low carb bread in SF? :)

Kumo said...

It looks like way more than 2 teaspoons of cayenne in the video. Does the recipe mean to say tablespoons?

Kumo said...

In the video it seems like there's a lot more than 2 teaspoons of cayenne that goes into the soak. Is the recipe supposed to say tablespoons?

Will Oliver said...

What size shrimp?

Will Oliver said...

What size shrimp did you use for the video?

Gary Reed said...

This was great, although I only used half the cayenne and regretted it. Will use full measure next time.
My only disappointment was the Tarragon seemed to overpower the Aioli. It was all I could taste in the mix.

John Kovo said...

This Firecracker Shrimp video makes me insane I need to eat it so badly!

Gripper99 said...

Wow. We had 15 guys over for the 4th. We made a giant batch of your red beans and rice and fried up 8 lbs of these shrimp, used 4 lbs of good crab and 20 bahn mi rolls from the Vietnamese bakery. I set up the turkey fryer in the back yard and cranked these out for the crowd. Best party ever bro. Folks raved about these. I saved the shrimp shells, sautéed them in butter and simmered them in dry sake and water for some shrimp stock for shrimp bisque another time. Spectacular po’ boys, and exceptional red beans and rice were the comments we got from a few guys who grew up in the South. From the South or not, these were quite a hit. Thank you Chef John!

Unknown said...

"You are, of course the John Mitzo-"... Did you just reference yo-... You DID, you sly dog, you. Respect!