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Title: Scampi  
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Subject: List of seafood dishes, LeanCMMI, Pyrus cordata, Fingerbobs, California halibut
Collection: American Cuisine, European Cuisine, Seafood, Seafood Dishes
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Nephrops norvegicus
Shrimp scampi
Scampi in picante tomato sauce

Scampi includes various culinary preparations of certain crustaceans, commonly Nephrops norvegicus (the Norway lobster, sometimes itself called "scampi" or "langoustine"), or a similar lobster such as Metanephrops, as well as shrimp or prawns. Scampi preparation styles vary regionally. While the United Kingdom legally defines scampi specifically as Nephrops norvegicus, other similar lobsters are considered scampi worldwide. Monkfish tail was sometimes illegally used and sold as scampi in the United Kingdom in the past[1] contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.


  • Name 1
  • Nephrops norvegicus 2
  • Preparation methods 3
  • As an alternative seafood 4
  • National Shrimp Scampi Day 5
  • See also 6
  • References 7
  • Further reading 8


Scampi is the Italian plural of scampo, Nephrops norvegicus. In English, scampi is used as singular, plural, or uncountable. The Italian word may be derived from the Greek κάμπη kampē ("bending" or "winding").[2]

Whitby Seafoods Ltd, a family business, is the United Kingdom's largest producer of breaded scampi products, processing and packaging over 7500 tonnes of scampi each year[3]

According to the British company Young's Seafood, the name 'scampi' was introduced to Britain in 1946 when they offered Nephrops norvegicus to an Italian restaurant in London as a substitute for lobster.[4]

Nephrops norvegicus

Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish rather than prawn or shrimp.

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 biological classification, lobsters like scampi are of a different family from prawns/shrimp.

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.[5]

Preparation methods

British scampi with chips.
American scampi in garlic butter.

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 a slightly sweet flavour which 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 due to declining fish stocks.[6]

In the United States, "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[7]). "Scampi" by itself, is also 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".

As an alternative seafood

Owing to the decline of fish stocks, British chefs including Heston Blumenthal and Hugh Fearnley-Whittingstall are attempting to raise awareness of alternative seafoods, by championing scampi[8] and other lesser-known seafood dishes as a more sustainable source of protein.

National Shrimp Scampi Day

In the United States, National Shrimp Scampi Day occurs annually on April 29.[9][10]

See also


  1. ^ "Monkfish". Retrieved 2015-10-15. 
  2. ^ Online Etymological Dictionary s.v. scampi
  3. ^  
  4. ^ Young's FAQ
  5. ^ UK fish labelling regulations
  6. ^ "Scampi shortage means popular pub snack could be off the menu this summer". Daily Mail. 13 June 2011. Retrieved 28 December 2011. 
  7. ^ Reynolds, Barbara. The Concise Cambridge Italian Dictionary, Cambridge University Press, 1975
  8. ^
  9. ^ "What's Cooking: Shrimp Scampi Day". 26 April 2013. Retrieved 29 April 2015. 
  10. ^ "National Shrimp Scampi Day". Retrieved 29 April 2015. 

Further reading

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