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

• 100g/3½oz 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

Directions

1. 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.
3. Cook the scampi according to the packet instructions until hot and crisp.
5. 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.