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Firecracker Shrimp Roll with Crab Aioli
Ingredients
  • subheading: 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
  • subheading: 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
  • subheading: For the Breading:
  • 1 cup all-purpose flour
  • ⅓ cup cornmeal
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • subheading: For the Sandwich:
  • 6 soft sandwich rolls
  • 2 cups thinly sliced romaine lettuce
  • canola oil for frying
  • 1 pinch cayenne pepper
Note: Ingredients may have been altered from the original.
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