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| {{Short description| |
{{Short description|Seafood dish and style of preparation}} | ||
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{{About|the seafood dish|"freshwater scampi" in India|Macrobrachium rosenbergii{{!}}''Macrobrachium rosenbergii''|other uses|}} | ||
| {{Use dmy dates|date=July 2018}} | {{Use dmy dates|date=July 2018}} | ||
| ] | ]'', the langoustine]] | ||
| ] | ] | ||
| ] | ] | ||
| '''Scampi''' is a ]-based seafood dish, especially featuring ] (the Italian name of which gives the dish its name), as well as ], varying regionally in preparation. The term "scampi" is also used as a style of preparation (of, characteristically, shellfish such as langoustines or shrimp sauteed in olive oil, garlic, and white wine, and garnished with ] and lemon juice). | |||
| '''Scampi''', also called '''Dublin Bay Prawn''','''Norway Lobster''' or Andrew McAsey('']''), is an edible ] of the order '']''.<ref>{{cite web|title=Scampi LOBSTER|url=https://www.britannica.com/animal/scampi|website=britannica.com|publisher=ENCYCLOPÆDIA BRITANNICA|access-date=26 January 2018}}</ref> It is widespread in the ] and northeastern ], from ] to ] and ], and is a gastronomic ]. Scampi became the only species in the genus '']'' after several other species were moved to the closely related genus '']''. | |||
| The term '''Scampi''' (sometimes '''Shrimp Scampi''', particularly in the United States) is used for a food that includes various preparations of certain crustaceans, such as '']'', as well as ] or ]. Scampi preparation styles vary regionally. The United Kingdom legally defines ''scampi'' specifically as ''Nephrops norvegicus''.<ref>{{cite web|url=http://www.legislation.gov.uk/uksi/1996/1499/schedule/1|title=The Food Labelling Regulations 1996|website=www.legislation.gov.uk|language=en|access-date=16 February 2017}}</ref> ] tail was formerly sometimes used and sold as scampi in the United Kingdom,<ref>{{cite web|title = Monkfish|url = http://www.mjseafood.com/fishipedia-seafood-guide/species-information/round-fish-coldwater/monkfish/|website = www.mjseafood.com |access-date=15 October 2015}}</ref> contravening the ] and Schedule 1 of the ]. | |||
| ==Name== | ==Name== | ||
| ⚫ | ''Scampi'' is the plural of {{lang|it|scampo}}, the ] name for the langoustine (''Nephrops norvegicus'', also called the Norwegian lobster). The Italian word may be derived from the ] {{lang|grc|καμπή}} {{lang|grc-Latn|kampē}} ("bending" or "winding").<ref>{{cite dictionary |last=Harper |first=Douglas |dictionary=Online Etymology Dictionary |url=http://www.etymonline.com/index.php?term=scampi |title=scampi |access-date=8 September 2024}}</ref> | ||
| In English, the term may, depending on region and context, refer to either langoustine as a species, or to the dish traditionally made with them or a similar crustacean. In the United States, where langoustines are uncommon, the dish is made with shrimp, and usually called "shrimp scampi", treating the terms as a style of preparation. Food labelling laws in the UK require products labelled "scampi" to contain langoustine (or, as "Pacific scampi", Andaman lobster '']'' or New Zealand lobster '']''),<ref>{{cite web|url=http://www.food.gov.uk/multimedia/pdfs/fislabeldraftsi.pdf|title=UK fish labelling regulations}}</ref><ref>{{cite legislation UK|type=si |year=1996 |number=1499 |schedule=1 |si=The Food Labelling Regulations 1996}}</ref> as ] tail was formerly sometimes dishonestly<!--not illegally – that's what the regulations are for!--> used and sold as scampi in the United Kingdom.<ref>{{cite web|title = Monkfish |website=The Fish Book |url = http://www.mjseafood.com/fishipedia-seafood-guide/species-information/round-fish-coldwater/monkfish/ |publisher = M & J Seafood |access-date=15 October 2015}}</ref> | |||
| ⚫ | ''Scampi'' is the |
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| ==''Nephrops norvegicus''== | |||
| Norwegian lobsters are also known as Dublin Bay prawns.<ref>{{cite web|url=http://www.oxforddictionaries.com/definition/english/norway-lobster|archive-url=https://web.archive.org/web/20150515010857/http://www.oxforddictionaries.com/definition/english/Norway-lobster|url-status=dead|archive-date=15 May 2015|title=Norway lobster - definition of Norway lobster in English from the Oxford dictionary|access-date=28 February 2016}}</ref> The term prawn can be confusing as it is a vernacular or colloquial term that has no clearly defined scientific meaning—see ]. | |||
| The food labelling laws (in Britain, for example) define "scampi" as ''Nephrops norvegicus''.<ref>{{cite web|url=http://www.food.gov.uk/multimedia/pdfs/fislabeldraftsi.pdf|title=UK fish labelling regulations}}</ref> | |||
| In the UK, it is generally known by its common name, the Langoustine. | |||
| ==Preparation methods== | ==Preparation methods== | ||
| ⚫ | Although commonly sautéed, as in Italy, the French encyclopaedia '']'' describes langoustine as delicate, and suggests they be ] only for a few seconds in ]. When very fresh, they have a slightly sweet flavour that is lost when frozen{{cn|date=August 2024}} and can be eaten plain. | ||
| ] | |||
| ⚫ | |||
| ⚫ | In Britain, the shelled tail meat is generally referred to as "scampi tails" or "wholetail scampi" |
||
| ⚫ | In the United States, "shrimp scampi" is the ] for ] in ] ( |
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| ⚫ | In Britain, the shelled tail meat is generally referred to as "scampi tails" or "wholetail scampi". Cheaper "re-formed scampi" can contain other parts pressed together with other fish. Scampi is served fried in batter or breadcrumbs and usually with ] and ].{{cn|date=August 2024}} It is widely available in supermarkets and restaurants and considered pub or snack food. | ||
| ==As an alternative seafood== | |||
| Owing to the decline of fish stocks, British chefs including ] and ] launched a "Fish Fight" campaign in 2010, attempting to raise awareness of alternative seafoods.<ref>{{cite web |url=http://www.fishfight.net/story.html |title=Fish Fight Story |website=www.fishfight.net |access-date=17 January 2022 |archive-url=https://web.archive.org/web/20140306071229/http://www.fishfight.net/story.html |archive-date=6 March 2014 |url-status=dead}}</ref> They championed scampi and other lesser-known seafood dishes as a more sustainable source of protein. | |||
| ⚫ | In the United States, "shrimp scampi" is the ] for a particular ] dish in ]. (The actual word for "shrimp" in Italian is ''gambero'' or ''gamberetto'', plural ''gamberi'' or ''gamberetti''.<ref>Reynolds, Barbara. ''The Concise Cambridge Italian Dictionary'', Cambridge University Press, 1975</ref>) "Scampi" by itself is a dish of shrimp served in ], dry ] and ], either with bread or over pasta or rice. The term "shrimp scampi" is construed as a style of preparation, with variants using other shellfish or even meats such as chicken. | ||
| ==National Shrimp Scampi Day== | |||
| In the United States, ] occurs annually on April 29.<ref>{{cite web|url=http://www.fox10phoenix.com/story/22091077/2013/04/26/whats-cooking-shrimp-scampi-day|title=What's Cooking: Shrimp Scampi Day|date=26 April 2013|work=fox10phoenix.com|access-date=29 April 2015|url-status=dead|archive-url=https://archive.today/20150429055439/http://www.fox10phoenix.com/story/22091077/2013/04/26/whats-cooking-shrimp-scampi-day|archive-date=29 April 2015}}</ref><ref>{{cite web|url=http://www.food.com/food-holidays/shrimp-scampi-day-0429|title=National Shrimp Scampi Day|work=food.com|access-date=29 April 2015}}</ref> | |||
| ==See also== | ==See also== | ||
Latest revision as of 00:24, 30 November 2024
Seafood dish and style of preparation This article is about the seafood dish. For "freshwater scampi" in India, see Macrobrachium rosenbergii. For other uses, see Scampi (disambiguation).
Scampi is a crustacean-based seafood dish, especially featuring langoustine (the Italian name of which gives the dish its name), as well as shrimp or prawns, varying regionally in preparation. The term "scampi" is also used as a style of preparation (of, characteristically, shellfish such as langoustines or shrimp sauteed in olive oil, garlic, and white wine, and garnished with Parmesan cheese and lemon juice).
Name
Scampi is the plural of scampo, the Italian name for the langoustine (Nephrops norvegicus, also called the Norwegian lobster). The Italian word may be derived from the Greek καμπή kampē ("bending" or "winding").
In English, the term may, depending on region and context, refer to either langoustine as a species, or to the dish traditionally made with them or a similar crustacean. In the United States, where langoustines are uncommon, the dish is made with shrimp, and usually called "shrimp scampi", treating the terms as a style of preparation. Food labelling laws in the UK require products labelled "scampi" to contain langoustine (or, as "Pacific scampi", Andaman lobster Metanephrops adamanicus or New Zealand lobster Metanephrops challengeri), as monkfish tail was formerly sometimes dishonestly used and sold as scampi in the United Kingdom.
Preparation methods
Although commonly sautéed, as in Italy, the French encyclopaedia Larousse Gastronomique describes langoustine as delicate, and suggests they be poached only for a few seconds in court-bouillon. When very fresh, they have a slightly sweet flavour that is lost when frozen and can be eaten plain.
In Britain, the shelled tail meat is generally referred to as "scampi tails" or "wholetail scampi". Cheaper "re-formed scampi" can contain other parts pressed together with other fish. Scampi is served fried in batter or breadcrumbs and usually with chips and tartar sauce. It is widely available in supermarkets and restaurants and considered pub or snack food.
In the United States, "shrimp scampi" is the menu name for a particular shrimp dish in Italian-American cuisine. (The actual word for "shrimp" in Italian is gambero or gamberetto, plural gamberi or gamberetti.) "Scampi" by itself is a dish of shrimp served in garlic butter, dry white wine and Parmesan cheese, either with bread or over pasta or rice. The term "shrimp scampi" is construed as a style of preparation, with variants using other shellfish or even meats such as chicken.
See also
References
- Harper, Douglas. "scampi". Online Etymology Dictionary. Retrieved 8 September 2024.
- "UK fish labelling regulations" (PDF).
- "The Food Labelling Regulations 1996: Schedule 1", legislation.gov.uk, The National Archives, SI 1996/1499 (sch. 1)
- "Monkfish". The Fish Book. M & J Seafood. Retrieved 15 October 2015.
- Reynolds, Barbara. The Concise Cambridge Italian Dictionary, Cambridge University Press, 1975
Further reading
- Alan Davidson, Mediterranean Seafood, 1972. ISBN 0-14-046174-4.
- Prosper Montagné, Larousse Gastronomique, 1938. ISBN 0-600-60235-4.
External links
Media related to Scampi at Wikimedia Commons
