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.
Ingredients
- frozen breaded scampi 200g
- small baguettes or submarine rolls 2
- iceberg lettuce ¼, shredded
- tomato 1, sliced
- dill pickles a handful, sliced, plus 1 tbsp of pickle liquid from the jar
DRESSING
- mayonnaise 4 tbsp
- Cajun seasoning 1 tsp, plus extra to serve
- Dijon mustard ½ tsp
- horseradish sauce 1 tsp
- Tabasco sauce a few dashes
Method
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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.
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Step 2
Mix together all of the dressing ingredients and the tbsp of pickle liquid with a little seasoning.
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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.
Nutritional Information
- Kcals 827
- Fat 61.5g
- Saturates 4.9g
- Carbs 49g
- Sugars 5.6g
- Fibre 3.7g
- Protein 17.6g
- Salt 2.5g