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| '''Scampi''' is the plural of scampo, ] name for the ] ''Nephrops norvegicus'', also known by the names "Dublin Bay Prawn" and "Langoustine". The fleshy tail of the Norway lobster is good eating, closer in both taste and texture to ] and ] than ] or ]. In the ], the term scampi is used to describe a dish of shelled tail meat, coated in ] or ], deep fried and served with ]. In the ], other species of lobster are used instead, such as the ]. | '''Scampi''' is the plural of scampo, the ] name for the ] ''Nephrops norvegicus'', also known by the names "Dublin Bay Prawn" and "Langoustine". The fleshy tail of the Norway lobster is good eating, closer in both taste and texture to ] and ] than ] or ]. In the ], the term scampi is used to describe a dish of shelled tail meat, coated in ] or ], deep fried and served with ]. In the ], other species of lobster are used instead, such as the ]. | ||
| In the ], the term scampi is used as the name for a dish of ] served in ] ]. | In the ], the term scampi is used as the name for a dish of ] served in ] ]. | ||
Revision as of 08:15, 14 January 2006
Scampi is the plural of scampo, the Italian name for the Norway lobster Nephrops norvegicus, also known by the names "Dublin Bay Prawn" and "Langoustine". The fleshy tail of the Norway lobster is good eating, closer in both taste and texture to lobster and crayfish than prawn or shrimp. In the United Kingdom, the term scampi is used to describe a dish of shelled tail meat, coated in breadcrumbs or batter, deep fried and served with chips. In the Southern Hemisphere, other species of lobster are used instead, such as the New Zealand lobster.
In the USA, the term scampi is used as the name for a dish of shrimp served in Garlic butter.
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