Scampi po boys recipe
A traditional sandwich from Louisiana, this take on a po boy pairs crispy scampi with a spiced Cajun mayo. You can try spicing it up even more by adding a splash of Tabasco, if you like.
Ingredients
- 220 g wholetail scampi (breaded shrimp)
- 3 tbsp mayonnaise
- 1.5 tsp tomato ketchup
- 1 tsp Cajun rub
- 1.5 tsp hot horseradish
- 1 small garlic clove, crushed
- 3 pickled cornichons, sliced and 1tbsp pickle juice
- 1 baguette (around 400g)
- 1 handful lettuce leaves
- 3 tomatoes, sliced
- 7.8 oz wholetail scampi (breaded shrimp)
- 3 tbsp mayonnaise
- 1.5 tsp tomato ketchup
- 1 tsp Cajun rub
- 1.5 tsp hot horseradish
- 1 small garlic clove, crushed
- 3 pickled cornichons, sliced and 1tbsp pickle juice
- 1 baguette (around 400g)
- 1 handful lettuce leaves
- 3 tomatoes, sliced
- 7.8 oz wholetail scampi (breaded shrimp)
- 3 tbsp mayonnaise
- 1.5 tsp tomato ketchup
- 1 tsp Cajun rub
- 1.5 tsp hot horseradish
- 1 small garlic clove, crushed
- 3 pickled cornichons, sliced and 1tbsp pickle juice
- 1 baguette (around 400g)
- 1 handful lettuce leaves
- 3 tomatoes, sliced
Details
- Cuisine: American
- Recipe Type: Sandwich
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 3
Step-by-step
- Preheat the oven to 190˚C/375˚F/gas mark 5. Put the scampi on a baking tray and bake for 15 minutes. Meanwhile, mix the mayonnaise, tomato ketchup, Cajun rub, horseradish, garlic and pickle juice.
- Cut the baguette into three equal pieces and split each down the middle. Spread with the mayonnaise mixture and pile up with the lettuce leaves, sliced tomatoes and pickled cornichons. Add the scampi, drizzle over any remaining mayonnaise and serve immediately.
Recipe courtesy of Waitrose & Partners
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