Scampi (other)
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Scampi (other)
Scampi is a crustacean-based seafood dish, especially featuring langoustine (the Italian name of which gives the dish its name), as well as Shrimp and prawn as food, 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 , the Italian language, Italian name for the langoustine (''Nephrops norvegicus''), also called the Norwegian lobster. The Italian word may be derived from the Ancient Greek (), meaning "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 or a similar crustacean. In the United States, where langoustines are uncommon, the dish is made with shrimp, and usually called "shrimp scampi", treating the ...
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Nephrops Norvegicus
''Nephrops norvegicus'', known variously as the Norway lobster, Dublin Bay prawn, ' (compare langostino) or ''scampi'', is a slim, coral-colored lobster that grows up to long, and is "the most important commercial crustacean in Europe". It is now the only extant species in the genus '' Nephrops'', after several other species were moved to the closely related genus ''Metanephrops''. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish. Description ''Nephrops norvegicus'' has the typical body shape of a lobster, albeit narrower than the larger-bodied genus ''Homarus''. It is pale orange in colour, and grows to a typical length of , or exceptionally long, including the tail and claws. A carapace covers the animal's cephalothorax, while the abdomen is long and segmented, ending in a broad tail fan. The first three pairs of legs bear cl ...
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