Scampi

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American scampi in garlic butter

Scampi is the plural of scampo, the Italian name for the Norway lobster (Nephrops norvegicus), also known as "Dublin Bay prawns" (especially in the U.K. and Ireland) and "langoustine" (the French name).^[1] The name is used loosely both in Italy and elsewhere, though in Britain, food labelling laws define "scampi" as Nephrops norvegicus.

The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp.

In the United Kingdom, "scampi" refers to a dish of shelled tail meat, coated in breadcrumbs or batter, deep fried and often served with chips, peas and Tartar sauce^[1]. In the Southern Hemisphere, other species of lobster are used instead, such as Metanephrops challengeri.

In the USA, "scampi" is often the menu name for shrimp in Italian-American cuisine. "Scampi" by itself is also the name of a dish of shrimp served in garlic butter and dry white wine. The word "scampi" is often construed as that style of preparation, not an ingredient, hence the seemingly redundant "shrimp scampi" or the seemingly impossible "chicken scampi".

- Scampi is also the main, but by no means only, cause of the uncomfortable condition know coloquially in the UK as 'scampi tummy'. This is a dull belly-ache brought on by eating too much scampi in those susceptible to the condition.