Shrimp Po'Boys

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I pretty much love anything that has to do with shrimp and that 
definitely includes these po'boys.

Doesn't this look good!!!

They're fairly traditional with just a touch of spiciness added for kick.

The coating on the shrimp is not heavy and has a great crunch from the cornstarch. 
The remoulade sauce with the horseradish adds the perfect finish.

Did I mention how easy they are to make? True story!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Shrimp Po' Boys
4 sandwiches

Remoulade sauce:
½ cup mayonnaise, light works well
2 tbsp spicy brown mustard
1/2 tsp garlic powder
1½ tsp pickle juice or lemon
1 tsp prepared horseradish
1/2 tsp smoked paprika
Pinch cayenne pepper

1 lb medium-large shrimp, peeled (remove tails) and deveined
Milk, to cover shrimp
2 tbsp olive oil
1 tbsp butter
1 tbsp old bay seasoning
2 tbsp cornstarch
Sub Rolls
Romaine lettuce
Sliced tomato

Place shrimp in a bowl and cover with milk. Place in the refrigerator for at least 10 minutes.

In a medium size bowl, combine ingredients for sauce. Stir to mix and store in fridge until needed

Heat the olive oil and butter in a large skillet over medium heat.

Stir together Old Bay and cornstarch. Place into a gallon size plastic bag. Remove shrimp from the milk and place onto a paper towel lined plate or bowl to drain slightly. Place shrimp into plastic bag and shake to coat evenly.

Place shrimp into heated skillet in a single layer, don’t crowd shrimp, and cook for 2-3 minutes per side. Remove from skillet.

Drizzle rolls with olive oil and toast or grill. Spread remoulade sauce on each side of bread, layer on lettuce, tomato and shrimp (dill pickle/sliced onion if desired). Enjoy! 

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