u/dentalexaminer

Some leftovers made a great burrito!

I was afraid to post here cuz this is more of an American fusion pho. But the broth is from a legit recipe. I used what I had for toppings and it came out good. And those jalapeños were huge I cut out the seeds. :)

This is a quick version of a Southern Fried Shrimp dish that I do on weekdays. Other times I use cornmeal in my flour and a double dip process. But this recipe is for getting food on the table in under 30 minutes. :)

(Serves 2)
8 oz Shrimp
Peanut Oil for frying
1 cup of AP Flour
1/4 cup Crème Fraiche
1/2 Tbsp Hot Sauce (like Crystal or Tabasco)

Flour Seasoning:
1 tsp Chesapeake seasoning (like Spicewalla or Old Bay)
2 tsp Creole or Cajun seasoning (like Slap Ya Mama or Zatarain's)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
Pinch of Cayenne if you like it spicy!

1. Mix crème fraiche, hot sauce and a little water if needed, in a bowl and set aside.
2. Mix the seasoning and flour in a bowl and set aside.
3. Pat your cleaned shrimp dry. Throw them in the bowl of hot sauce mixture and coat well.
4. Toss in seasoned flour until well coated.
5. Put them on a rack in the refrigerator for 5 minutes.
6. Get a small sized pan and add the peanut oil on medium heat for about 5 minutes. A pinch of flour tossed in the pan will let you know if it's ready by gently sizzling and not browning right away.
7. Place your shrimp in hot oil, flip after 2 minutes. Poke one with a quick read thermometer (take out when they reach 145°

Dipping Sauce:
Remoulade
½ cup mayo and 1 Tbsp Creole mustard (or spicy brown or Dijon). Stir in 1 Tbsp lemon juice, 1 Tbsp minced pickles (or capers), 1 tsp hot sauce, and ½ tsp Cajun seasoning.

Chill in fridge for at least 15 minutes.

Flank steak marinated in lime and orange juice, garlic, chile powder, oregano and cumin. Pan fried with cheese and cilantro. Garnished with pickled red onions.

Salmon:
Rub salmon on both sides with olive oil and season with lemon pepper.
400°F (200°C)
7 to 10 minutes (for 1-inch thick fillets)
Pull the salmon when the thickest part reaches 135°F to 145°F.

Chile Topping:
In a small skillet, (or microwave) add roasted Hatch green chile and butter. Sauté until butter slightly browns. (For microwave, cook until butter is clarified and slightly brown). Add to top of Salmon.

Sweet Potatoes:
Toss ½-inch cubes with 1 Tbsp of olive oil. Add a pinch of salt.
400°F (200°C)
12 to 15 minutes, shake halfway.
Remove and add a dash of butter, honey and Siracha. Mix well and serve.

Chicken breasts (sliced horizontally into cutlets or pounded even)

Buttermilk Marinade:
½ cup buttermilk, 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper, dash of hot sauce

Breading Station:
Flour: ½ cup flour, ½ tsp garlic powder, salt, and pepper
Crunch: 1 cup Panko breadcrumbs mixed with 1 cup crushed crispy fried onions (finely crush the onions in a zip-top bag)

Instructions
Place chicken cutlets in a bowl or ziplock bag with the buttermilk and seasonings. Marinate for at least 15–30 minutes (or up to overnight in the fridge).

Take chicken from buttermilk marinade, let excess drip off. Dredge lightly in the flour, shaking off the excess. Dip back into the buttermilk quickly then remove and press firmly into the Panko-fried onion mixture so it adheres completely to both sides.

Preheat your air fryer to 380°F (193°C) for 3 minutes. Generously spray both sides of the breaded chicken breasts with cooking oil spray (this ensures the Panko browns instead of staying chalky).

Place the cutlets in a single layer in the air fryer basket (do not overlap). Air fry for 12–14 minutes, flipping halfway through and lightly spraying the top again with cooking spray.

Remove when the crust is golden-brown and the internal temperature reaches 165°F (74°C). Let rest for 3 minutes before slicing.
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Potato Wedges
Russet potato
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp oregano
½ tsp salt
¼ tsp black
Oil

Cut russet potato in half, then quarters, into wedge shapes. Place the wedges in a bowl of warm water for 10–15 minutes. Drain and pat them completely dry with a paper towel or clean kitchen towel.

In a large bowl, toss the dried wedges with oil until coated. Add garlic powder, onion powder, paprika, oregano, salt, and pepper, then toss until the seasoning is evenly distributed.

Preheat your air fryer to 400°F (200°C) for 3 minutes.

Arrange the wedges in the air fryer basket in a single layer. Air fry at 400°F (200°C) for 15–18 minutes, flipping the wedges halfway through.

Remove when the outside is golden brown and crispy and the insides are fork-tender. Toss with grated Parmesan and fresh parsley.
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Crispy Air-Roasted Broccoli Florets
Cut broccoli into bite-sized florets. Toss with olive oil, salt, pepper, and a pinch of red pepper flakes or garlic powder.

Air fry at 380°F (193°C) for 6–8 minutes until the edges get dark and crispy.

Squeeze fresh lemon juice over top right before serving.
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NOTE: Cooking Workflow
Air fry the potatoes first (since they take the longest). Keep them warm in a foil pouch while you cook the chicken. Toss the broccoli in for the last 6–8 minutes right after the chicken finishes while it rests. You can also throw the potatoes back in for a minutes to crisp them up, right before serving.

Made in a Cosori Air Fryer Pro LE 5 Qt, 9-in-1.

I've been using this in my Cosori AIr Fryer this summer so I don't heat up the house with the oven. This gratin is superb! I always preheat the dish and have had spectacular results. Can't wait to try more recipes!