CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6688edb7   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
      
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