Scampi

Nephrops norvegicus

British scampi with chips.

American scampi in garlic butter.

Scampi is a term used in culinary arts to describe certain crustaceans used in various dishes. Its definition and application vary based on regional standards and culinary traditions.

Biological Classification

Scampi primarily refers to:

• Nephrops norvegicus: Commonly known as the Norway lobster, it is sometimes directly termed as "scampi" or "langoustine".
• Metanephrops: Another genus of lobster that falls under the category of scampi in many global preparations.

In broader contexts, the term 'scampi' may also include other shrimp or prawns.

Regional Variations

The preparation and definition of scampi differ across regions:

• United Kingdom: Legally, the term 'scampi' is specific to Nephrops norvegicus. Dishes labeled as 'scampi' in British restaurants, especially the popular "scampi and chips", use this particular crustacean.
• Worldwide: In many other parts of the world, similar lobsters are accepted under the label of scampi. The cooking style and preparation can vary widely, from deep-frying to grilling, and even as a component in pasta dishes.

Culinary Preparations

While the specific method might differ, scampi is often prepared with butter, garlic, lemon juice, and white wine, among other ingredients, depending on the regional cuisine.

See Also

• Nephrops norvegicus
• Metanephrops
• Prawn
• Shrimp
• Seafood cuisine