SPICY CRUNCHY SHRIMP ROLL RECIPES
CRUNCHY SHRIMP ROLL - SUSHI RECIPE - FOOD.COM
Make and share this Crunchy Shrimp Roll - Sushi recipe from Food.com.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 rolls
Number Of Ingredients 5
Steps:
- Bake or fry tempura shrimp as directed on the package.
- Cut tails off the tempura shrimp.
- Slice tempura shrimp in half lengthwise, set aside.
- Cut the avocado in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocado into thin sticks.
- Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
- Roll the sushi, using one green onion stalk, several avocado sticks, and 2 ½ slices of tempura shrimp as your fillings.
- Serve with shoyu, wasabi, and ginger if desired. Enjoy!
Nutrition Facts : Calories 137.4, FatContent 4.6, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 8.9, CarbohydrateContent 22, FiberContent 3.3, SugarContent 0.6, ProteinContent 2.6
FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI | ALLRECIPES
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.
Provided by Chef John
Categories Seafood Shellfish Crab
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 23
Steps:
- 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.
- Remove tails from shrimp and keep chilled until ready to use.
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
- Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
- Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
- Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
- Soak shrimp in the buttermilk mixture for about 5 minutes.
- Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
- 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.
Nutrition Facts : Calories 992.8 calories, CarbohydrateContent 73.5 g, CholesterolContent 237.1 mg, FatContent 60.8 g, FiberContent 4.1 g, ProteinContent 40.8 g, SaturatedFatContent 10 g, SodiumContent 2393.3 mg, SugarContent 5.9 g
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