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 Cornichons or dill pickles;
- chopped
1 tb Shallot; minced
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 Lettuce; shredded
1 md Tomato; thin sliced
For remoulade, in a small bowl, combine the first 6 ingredients.
Refrigerate, covered, until serving.
Set air fryer @ 375 F/190 C.
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 to 4 minutes on each side.
Spread cut side of buns with remoulade. Top with shrimp, lettuce,
and tomato.
Recipe by Marla Clark, Albuquerque, New Mexico
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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