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Spicy Shrimp Po'Boy with Crab Aioli

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
6 servings
Lunch Dinner Southern
Spicy Shrimp Po'Boy with Crab Aioli
Ingredients
  • 1 cup mayonnaise
  • 1 cup lump crabmeat
  • 2 cloves garlic, finely crushed
  • salt to taste
  • 1 pinch cayenne pepper
  • 1/4 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
  • 1/3 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
Instructions
1
Combine mayonnaise, crab, garlic, salt, cayenne pepper, and Worcestershire sauce in a bowl to create the crab aioli. Stir everything together until well combined and refrigerate until you're ready to use it.
2
Prepare the shrimp by removing their tails and storing them in the refrigerator until you're ready to cook them.
3
Heat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and get it ready for use.
4
Mix together buttermilk, hot sauce, chipotle pepper, cayenne pepper, black pepper, and salt in a bowl to create the marinade.
5
In another bowl, combine flour, cornmeal, paprika, and salt to create the breading mixture.
6
Cut each sandwich roll in half lengthwise, creating a pocket for the filling. Remove some of the bread from the top to make room.
7
Toast the rolls in the preheated oven until they're crispy and golden brown, taking about 7 to 10 minutes.
8
Submerge the shrimp in the buttermilk mixture for around 5 minutes, allowing them to soften.
9
Heat some oil in a pan over medium-high heat. Spread the crab aioli all over both sides of each roll, followed by a layer of sliced lettuce.
10
Dip the shrimp in the breading mixture to coat them evenly, shaking off any excess. Fry the shrimp in the hot oil until they're golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately place the shrimp onto the rolls. Sprinkle some cayenne pepper on top to finish.