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
Scampi with soured cream dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 450g frozen breaded jumbo scampi tails
- 1 tbsp all-purpose seasoning
- 1 heaped tsp smoked hot paprika
- 1 heaped tsp onion granules
- 1⁄2 tsp brown sugar
- 1 limezested and juiced
- 150g soured cream
Nutrition: per serving
- kcal198
- fat10.6g
- saturates3.6g
- carbs16.7g
- sugars2g
- fibre1.8g
- protein8.2g
- salt1.4g
Method
step 1
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.
step 2
Mix 1 tbsp of the spice mixture into the soured cream, then stir in half of the lime juice.
step 3
Transfer the scampi to a large bowl and squeeze over the remaining lime juice. Scatter over the spice mixture and toss to coat.
step 4
Serve on a platter with the soured cream alongside to dip.
