Shrimp Po’Boy Sliders with Spicy Aioli
SERVINGS: 4 (2 sliders per person)
PREP TIME: 10 minutes
TOTAL TIME: 1 hour
COURSE: Main
Golden-brown fried shrimp. Crisp lettuce. Juicy tomato. Tender brioche slider buns. This twist on shrimp po’boys makes an irresistible appetizer – and it’s pretty simple to put together, too. Just dredge the shrimp, fry, and assemble. The buttermilk coating gives them a little tang and hint of heat from sriracha. They also get a kick from sweet and spicy aioli, which we swapped in for the classic remoulade sauce.
Ingredients
- 1 cup AP flour
- 3/4 cup cornmeal
- ½ tsp. sea salt, plus more for sprinkling
- 1 cup buttermilk
- 2 tsp. sriracha
- 1 lb. medium shrimp – peeled, deveined, tail removed, and patted dry
- Vegetable or canola oil, for frying
- 8 brioche slider buns
- 8 Tbsp. Haven’s Kitchen Chili Bang Bang Aioli
- 2 plum tomatoes, cut into 8 slices
- 1 ½ cups shredded iceberg or green leaf lettuce
Instructions
- Prepare the shrimp: Mix the flour, cornmeal, and salt in a medium bowl. In another medium-sized bowl, mix the buttermilk and sriracha.
- Dip each shrimp in the buttermilk mix, then dredge in the flour mix. Toss to coat each shrimp completely. Place on a plate and refrigerate 15-30 minutes.
- Fry the shrimp: Prepare a sheet pan with paper towel to absorb excess grease from the shrimp after frying.
- Heat 2 to 3 inches of oil in a heavy bottom pot over medium until it reaches 350-360°F on a thermometer. Gently drop each shrimp into the hot oil, working in small batches. Cook approximately 3 minutes, until golden-brown. Continue this process until all the shrimp are cooked, placing them on the prepared sheet pan after each batch. Sprinkle with sea salt.
- Assemble: Place 2-3 shrimp on the bottom half of each bun. Top with desired amount of aioli, then top with a tomato slice and shredded lettuce. Close the sliders with the top halves of the buns and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
