Scampi po’ boy
At a Glance
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Servings
- Serves 2
Categories
- Light meals & snacks
- American
- Bake or fry
- Light meals & snacks
Dietary
- Nut-free
Allergens
- crustaceans
- egg
- mustard
- gluten
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich.
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Equipment
mandolin or grater, mixing bowl
Ingredients
- 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated
- 1 tsp English mustard or horseradish sauce
- 2–3 tbsp mayonnaise
- 1–2 tsp lemon juice
- salt, to taste
- 8–10 pieces frozen scampi
- 4 Little Gem lettuce leaves (or shredded iceberg lettuce)
- 1 tomato, sliced
- 2 mini-baguettes, cut in half horizontally
- sliced gherkin (optional)
- hot sauce, such as Tabasco or Crystal, to taste
Instructions
To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften.
Cook the scampi according to the packet instructions until hot and crisp.
Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste.
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