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.
Ingredients
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
- 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
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
Directions
Step 1
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.
Step 2
Remove tails from shrimp and keep chilled until ready to use.
Step 3
Preheat the oven to 400 degrees F (200 degrees C).
Step 4
Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
Step 5
Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
Step 6
Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
Step 7
Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
Step 8
Soak shrimp in the buttermilk mixture for about 5 minutes.
Step 9
Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
Step 10
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.
Chef’s Note:
I'm a big fan of the time-honored po'boy sandwich tradition of overfilling, so feel free to make four giant portions out of this.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 993 | |
% Daily Value * | |
Total Fat61g | 78% |
Saturated Fat10g | 50% |
Cholesterol237mg | 79% |
Sodium2393mg | 104% |
Total Carbohydrate74g | 27% |
Dietary Fiber4g | 15% |
Total Sugars6g | |
Protein41g | |
Vitamin C8mg | 38% |
Calcium236mg | 18% |
Iron5mg | 27% |
Potassium439mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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