Scampi
Encyclopedia
Scampi is the term for a particular type of lobster, deriving originally from the Greek word κάμπη 'kampē' meaning a 'bending' or 'winding'. The name is sometimes used loosely to describe a style of preparation typically for seafood, and as a culinary name
for some species of crustacean
. The "true scampi" usually refers to the species, Nephrops norvegicus.
and fished from silty bottom regions of the open Atlantic Ocean
, and parts of the Mediterranean
.
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.
The French term is langoustine. The English
word scampi is the plural of Italian scampo, but that form is rarely used in English. 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.
The fleshy tail of the Norway lobster is closer in both taste and texture to lobster
and crayfish
rather than prawn
or shrimp
.
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, perhaps with the growth of high-street fast food chains.
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".
and Hugh Fearnley-Whittingstall
are attempting to raise awareness of alternative seafoods, by championing scampi and other lesser-known fish dishes as a more sustainable sources of seafood than the more popular choices like cod
, whose numbers are rapidly decreasing due to overfishing.
Culinary name
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name...
for some species of crustacean
Crustacean
Crustaceans form a very large group of arthropods, usually treated as a subphylum, which includes such familiar animals as crabs, lobsters, crayfish, shrimp, krill and barnacles. The 50,000 described species range in size from Stygotantulus stocki at , to the Japanese spider crab with a leg span...
. The "true scampi" usually refers to the species, Nephrops norvegicus.
Nephrops norvegicus
Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfishCrayfish
Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – are freshwater crustaceans resembling small lobsters, to which they are related...
and fished from silty bottom regions of the open Atlantic Ocean
Atlantic Ocean
The Atlantic Ocean is the second-largest of the world's oceanic divisions. With a total area of about , it covers approximately 20% of the Earth's surface and about 26% of its water surface area...
, and parts of the Mediterranean
Mediterranean Sea
The Mediterranean Sea is a sea connected to the Atlantic Ocean surrounded by the Mediterranean region and almost completely enclosed by land: on the north by Anatolia and Europe, on the south by North Africa, and on the east by the Levant...
.
They are often informally known as Dublin Bay prawns, though the term "prawn
Prawn
Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
" 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.
The French term is langoustine. The English
English language
English is a West Germanic language that arose in the Anglo-Saxon kingdoms of England and spread into what was to become south-east Scotland under the influence of the Anglian medieval kingdom of Northumbria...
word scampi is the plural of Italian scampo, but that form is rarely used in English. 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.
The fleshy tail of the Norway lobster is closer in both taste and texture to lobster
Lobster
Clawed lobsters comprise a family of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Though several groups of crustaceans are known as lobsters, the clawed lobsters are most...
and crayfish
Crayfish
Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – are freshwater crustaceans resembling small lobsters, to which they are related...
rather than prawn
Prawn
Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
or shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
.
Preparation methods
Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques...
, 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, perhaps with the growth of high-street fast food chains.
In the USA, "scampi" is often the menu name
Culinary name
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name...
for shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
in Italian-American cuisine
Italian-American cuisine
Italian American cuisine is the cuisine of Italian American immigrants and their descendents, who have modified Italian cuisine under the influence of American culture and immigration patterns of Italians to the United States...
(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
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
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 BlumenthalHeston Blumenthal
Heston Marc Blumenthal OBE is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire voted Best Restaurant in the UK by The Good Food Guide 2007 and 2009, and voted best restaurant in the world by Restaurant magazine in 2005...
and Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall is a British celebrity chef, television personality, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy...
are attempting to raise awareness of alternative seafoods, by championing scampi and other lesser-known fish dishes as a more sustainable sources of seafood than the more popular choices like cod
Cod
Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
, whose numbers are rapidly decreasing due to overfishing.