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| '''Scampi''' is the italian name for the ], also known as the ] and ]. It is decapod ], related to the ] and ranges in size from 10 - 20 cms. The sweet flesh of the Scampi is much closer in both taste and texture to that of the] or ] than ] or ]. | |||
| wrong text: '''Scampi''' is a dish made with ] in ] ] with ]. | |||
| In the ], scampi is ] with ]. | |||
| '''Scampi''' is the italian name for the ], also known as the ]. It is not infact a member of the ] or ] family, but a small decapod ], related to the ] and ] | |||
| In the ], the term Scampi is often used to signify the shelled tail meat, coated in ] or ], deep fried and usually served with ] | In the ], the term Scampi is often used to signify the shelled tail meat, coated in ] or ], deep fried and usually served with ] | ||
| In the USA, the term Scampi is used as the name for a dish of ] served in Garlic butter. | |||
| {{msg:stub}} | {{msg:stub}} | ||
Revision as of 16:14, 20 July 2004
Scampi is the italian name for the langoustine, also known as the Dublin Bay Prawn and Norwegian Lobster. It is decapod crustacean, related to the Lobster and ranges in size from 10 - 20 cms. The sweet flesh of the Scampi is much closer in both taste and texture to that of theLobster or crayfish than prawn or shrimp.
In the UK, the term Scampi is often used to signify the shelled tail meat, coated in breadcrumbs or batter, deep fried and usually served with chips
In the USA, the term Scampi is used as the name for a dish of shrimp served in Garlic butter.
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