Scampi

Scampi is the plural of "scampo", the Italian name for the Norway lobster ("Nephrops norvegicus"), also known as the Dublin Bay prawn (especially in Ireland and the U.K.) and "langoustine" (the French name).cite encyclopedia
year = 1989
title = Scampi
encyclopedia = Oxford English Dictionary
edition = 2nd (online)
publisher = Oxford University Press] The name is used loosely both in Italy and elsewhere, though in Britain, food labelling laws define "scampi" as "Nephrops norvegicus".

The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp.

In the United Kingdom, "scampi" refers to a dish of shelled tail meat, coated in breadcrumbs or batter, deep fried and often served with chips, peas and Tartar sauce. In the Southern Hemisphere, other species of lobster are used instead, such as "Metanephrops challengeri".

In the USA, "scampi" is often the menu name for shrimp in Italian-American cuisine. The term "Scampi", by itself, is also the name of a dish of shrimp served in garlic butter and dry white wine, served either with bread, or over pasta. The word "scampi" is often construed as that style of preparation rather than an ingredient, with traditional scampi being described as "shrimp scampi", and variants such as "chicken scampi" also existing.

References

* Alan Davidson, "Mediterranean Seafood", 1972. ISBN 0-140-46174-4

Notes