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| According to the French encyclopaedia '']'', langoustine are delicate and need to be ] only for a few seconds in ]. When very fresh, they have a slightly sweet flavour that is lost when frozen and can be eaten plain. | According to the French encyclopaedia '']'', langoustine are delicate and need to be ] only for a few seconds in ]. When very fresh, they have a slightly sweet flavour that is lost when frozen and can be eaten plain. | ||
Revision as of 10:21, 13 August 2024
Type of lobster 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, 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. 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 include langoustine, as Monkfish tail was formerly sometimes illegally used and sold as scampi in the United Kingdom.
Preparation methods
According to the French encyclopaedia Larousse Gastronomique, langoustine are delicate and need to 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", 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 tartar sauce. It is widely available in supermarkets and restaurants and considered pub or snack food, although factors reducing Scottish fishing catches (such as bad weather) can affect its availability.
In the United States, "shrimp scampi" is the menu name for shrimp 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 Nephrops norvegicus served in garlic butter, dry white wine and Parmesan cheese, either with bread or over pasta or rice, or sometimes just the shrimp alone. The term "shrimp scampi" is construed as a style of preparation, with variants such as "chicken scampi", "lobster scampi", and "scallop scampi".
See also
References
- Online Etymological Dictionary s.v. scampi
- "UK fish labelling regulations" (PDF).
- "The Food Labelling Regulations 1996". www.legislation.gov.uk. Retrieved 16 February 2017.
- "Monkfish". www.mjseafood.com. 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
