- Serves3
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 220g pack Youngs Gastro Wholetail Scampi
- 3 tbsp mayonnaise
- 1½ tsp tomato ketchup
- 1 tsp Cooks' Ingredients Deep South Cajun Rub
- 1½ tsp hot horseradish
- 3 Pickled Cornichons with Dill Flowers, sliced, plus 1tbsp pickle juice
- 1 baguette (about 400g)
- handful lettuce leaves
- 3 tomatoes, sliced
Method
Preheat the oven to 190 degrees C, 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.
Cook’s tip
A po boy is a traditional sandwich from Louisiana. Try spicing it up by adding a splash of Tabasco sauce to the Cajun mayonnaise.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,734kJ/ 670kcals |
|---|---|
Fat | 21.8g |
Saturated Fat | 1.9g |
Carbohydrates | 93.2g |
Sugars | 8.4g |
Fibre | 7.2g |
Protein | 21.8g |
Salt | 2.54g |
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