Name: Scampi po’ boy
Total time: 30 min
Yield: Serves 2
Ingredients: 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

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Scampi po’ boy

Scampi po’ boy

Adam Bush

Published: February 26, 2020 at 10:47 AM

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Serves 2

Easy

Total time: 30 mins

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This sarnie hails from Louisiana, which is famous for deep-frying its plentiful seafood and stuffing it in baguettes with loads of hot sauce

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Alternatives

Complete the dish

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 and also check out our scampi with soured cream dip. Got a bit more time on your hands? Make your our baguettes to use for this recipe.

Ingredients

Nutrition

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

DRESSING

4 tbsp mayonnaise
1 tsp Cajun seasoning

plus extra to serve
½ tsp Dijon mustard
1 tsp horseradish sauce
a few dashes Tabasco sauce

Nutrition: per serving

kcal827
fat61.5g
saturates4.9g
carbs49g
sugars5.6g
fibre3.7g
protein17.6g
salt2.5g

Method

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.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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