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


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