Scampi

Scampi, also known as Dublin Bay Prawn or Norway Lobster, is a type of edible lobster found in the Mediterranean and northeastern Atlantic. It’s a prized delicacy in the culinary world. Interestingly, scampi is the only species remaining in the Nephrops genus; others have been reclassified into the closely related Metanephrops genus.

The term "Shrimp Scampi" can vary considerably depending on the region. It may refer to different types of crustaceans such as Metanephrops, shrimp, or prawns, and the preparation methods can differ widely. In the UK, "scampi" specifically denotes Nephrops norvegicus. There was a period when monkfish tail was incorrectly labeled and sold as scampi in the UK, which was prohibited by regulations.

The word "Scampi" originates from the Italian plural "scampo" referring to Nephrops norvegicus. The term "prawn" can be misleading as it’s used for various types of shellfish. Norwegian lobsters are also called Dublin Bay prawns, yet biologically, they belong to a different family than prawns or shrimp.

Cooking scampi requires a certain level of skill. For instance, langoustines need just a brief poach in a flavorful court-bouillon. In the UK, scampi tails are often fried in batter or breadcrumbs and served with chips and tartare sauce. In the US, "shrimp scampi" typically involves shrimp cooked in garlic butter, wine, and sometimes Parmesan cheese, frequently served over pasta or rice.

With declining fish stocks, British chefs like Heston Blumenthal and Hugh Fearnley-Whittingstall have been advocating for the consumption of scampi and other lesser-known seafood as sustainable protein sources. This initiative not only aids environmental conservation but also introduces people to delicious new dishes.