We’ve taken out some of the faff of this po' boy recipe by using shop-bought, frozen scampi. Try our classic recipe for shrimp po' boy. Got a bit more time on your hands? Make your our baguettes to use for this recipe.


  • 200g frozen breaded scampi
  • 2 small baguettes or submarine rolls
  • ¼ iceberg lettuce, shredded
  • 1 tomato, sliced
  • a handful dill pickles, sliced, plus 1 tbsp of pickle liquid from the jar


  • 4 tbsp mayonnaise
  • 1 tsp Cajun seasoning, plus extra to serve
  • ½ tsp Dijon mustard
  • 1 tsp horseradish sauce
  • a few dashes Tabasco sauce


  • STEP 1

    Cook the scampi in the oven following pack instructions. Add the baguettes or rolls to the oven for the first 5 minutes of cooking, to crisp up the outsides, then remove to cool. Cut in half lengthways.

  • STEP 2

    Mix together all of the dressing ingredients and the tbsp of pickle liquid with a little seasoning.

  • STEP 3

    Spread the dressing thickly on both sides of the cut rolls, then pile in the scampi. Add shredded lettuce, tomato and dill pickle slices, then add a little more dressing and a pinch of extra cajun seasoning, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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