Scampi po’ boy
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.
Ingredients
For the remoulade
- 100²µ/3½´Ç³ú 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
For the po boy
- 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
Method
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.
Recipe Tips
If you don’t have celeriac, you can omit it and add ½ a crushed clove of garlic, ½ a chopped gherkin and 1 chopped spring onion to the mayonnaise. Season with celery salt, if you have it. (These are good additions even if you do have celeriac.)
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