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

MMMMM