Scampi

For 'freshwater scampi' in India, see Macrobrachium rosenbergii.

For other uses, see Scampi (disambiguation).

Scampi is a culinary name for a kind of small lobster, also known as Nephrops norvegicus, Norway lobster, Dublin Bay prawn, langoustine or, to avoid ambiguity, "true scampi".

The name is often used loosely to describe a style of preparation typical for this lobster.

Name

Scampi is the Italian plural of scampo ​'Nephrops norvegicus', but is usually construed as both a singular and plural in English. The Italian word may be derived from Greek κάμπη kampē 'bending' or 'winding'.

Nephrops norvegicus

Main article: Nephrops norvegicus

Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish rather than prawn or shrimp.

They are often informally known as Dublin Bay prawns, though the term "prawn" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi (langoustine in French and cigala in Spanish), while the second takes in large shrimp, particularly those that live in fresh water. However, in terms of scientific classification, lobsters like scampi are of a different family and genus from prawns/shrimp.^{[citation needed]}

The name is used loosely both in Italy and elsewhere to refer to other similar species, though some food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus.

Preparation methods

British scampi with chips.

American scampi in garlic butter.

According to Larousse Gastronomique, langoustine are delicate and need to be poached only for a few seconds in court-bouillon. When very fresh they have an outstanding slightly sweet flavour that is lost when they are frozen. They can be eaten plain, accompanied by melted butter.

In Britain the shelled tail meat is generally referred to as "scampi" or "wholetail scampi", although cheaper "re-formed scampi" can contain other parts together with other fish. It is served fried in batter or breadcrumbs and usually with chips and tartare sauce. It is widely available in supermarkets and restaurants, considered pub or snack food but its prevalence has reduced due to declining fish stocks.

In the USA, "scampi" is often the menu name for shrimp in Italian-American cuisine (the actual word for "shrimp" in Italian is gambero or gamberetto, plural gamberi or gamberetti). 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 or rice, although sometimes just the shrimp alone. Most variants of the "shrimp scampi" come on pasta. The word "scampi" is often construed as that style of preparation rather than an ingredient, with that preparation being called "shrimp scampi", and with variants such as "chicken scampi".

As an alternative seafood

Owing the decline of fish stocks, chefs including Heston Blumenthal and Hugh Fearnley-Whittingstall are attempting to raise awareness of alternative seafoods, by championing scampi^{[citation needed]} and other lesser-known fish dishes as a more sustainable sources of seafood.

References

• Alan Davidson, Mediterranean Seafood, 1972. ISBN 0-140-46174-4
• Prosper Montagné, "Larousse Gastronomique", 1938. ISBN 0-600-60235-4