Firecracker Shrimp Roll with Crab Aioli
Chef John dials up the heat on New Orleans’ famous fried shrimp po’boy by dredging the shrimp in a spicy buttermilk batter before pan-frying it to hot, crunchy perfection. Taking on the supporting role is a creamy-cold mayo-based crab spread with notes of garlic and tarragon. Taken altogether-- the shrimp and crab, stuffed into a toasted bun-- result in a sandwich so explosive, and quick to make, that you can't not share this on the Fourth of July, or any equally firecracker-stuffed event. Get this recipe for Firecracker Shrimp Roll with Crab Aioli.