Subj : Got Sandwiches - 41
To : All
From : Dave Drum
Date : Wed Aug 28 2024 09:53 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Air-Fryer Shrimp Po’boys
Categories: Sauces, Herbs, Seafood, Chilies, Breads
Yield: 4 servings
1/2 c Mayonnaise
1 tb Creole mustard
1 tb Chopped cornichons or dill
- pickles
1 tb Minced shallot
1 1/2 ts Lemon juice
1/8 ts Cayenne pepper
MMMMM-----------------------COCONUT SHRIMP----------------------------
1 c A-P flour
1 ts Herbes de Provence
1/2 ts Sea salt
1/2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne pepper
1 lg Egg
1/2 c Milk
1 ts Hot pepper sauce
2 c Sweetened, shredded coconut
1 lb Uncooked U-30 shrimp; peeled
- deveined
Cooking spray
4 Hoagie buns; split
2 c Shredded lettuce
1 md Tomato; thin sliced
For remoulade, in a small bowl, combine the first 6
ingredients. Refrigerate, covered, until serving.
Set air fryer @ 375ºF/190ºC.
In a shallow bowl, mix flour, herbes de Provence, sea
salt, garlic powder, pepper and cayenne. In a separate
shallow bowl, whisk egg, milk and hot pepper sauce.
Place coconut in a third shallow bowl. Dip shrimp in
flour to coat both sides; shake off excess. Dip in egg
mixture, then in coconut, patting to help adhere.
In batches, arrange shrimp in a single layer on greased
tray in air-fryer basket; spritz with cooking spray.
Cook until coconut is lightly browned and shrimp turn
pink, 3-4 minutes on each side.
Spread cut side of buns with remoulade. Top with shrimp,
lettuce and tomato.
Marla Clark, Albuquerque, New Mexico
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... "So they didn't go in willingly?" La Forge
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
