Subj : Got Sandwiches - 41
To   : All
From : Dave Drum
Date : Wed Aug 28 2024 21:55:00

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
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