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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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