Scampi po’ boy
This sarnie hails from Louisiana, which is famous for deep-frying its plentiful seafood and stuffing it in baguettes with loads of hot sauce
Cook the scampi according to pack instructions. Meanwhile, mix the seasoning, paprika, onion granules, sugar and lime zest with a good pinch of sea salt.
Mix 1 tbsp of the spice mixture into the soured cream, then stir in half of the lime juice.
Transfer the scampi to a large bowl and squeeze over the remaining lime juice. Scatter over the spice mixture and toss to coat.
Serve on a platter with the soured cream alongside to dip.