Scampi is a term that often appears on restaurant menus and in seafood dishes, especially in European and American cuisine. It’s frequently associated with prawns or shrimp, particularly in popular dishes like shrimp scampi. However, the question remains: is scampi actually a prawn? The answer depends on geographical context, culinary tradition, and the specific species involved. While the word ‘scampi’ is used in many different ways, it originally refers to a specific type of crustacean distinct from the prawns and shrimp commonly found in other dishes.
Understanding What Scampi Is
Scientific Classification
Scampi, in its original definition, refers to a species calledNephrops norvegicus, also known as Norway lobster or Dublin Bay prawn. Despite being referred to as a prawn in some contexts, it is biologically distinct from the common prawns and shrimp found in warmer waters. Norway lobster is a small lobster-like creature, part of the crustacean family, and native to the northeastern Atlantic Ocean and parts of the Mediterranean Sea.
How Scampi Differs from Prawns
While prawns belong to the suborder Dendrobranchiata, scampi falls under the suborder Astacidea, making it closer to lobsters than prawns. Scampi has a more slender body and larger claws compared to true prawns. In taste and texture, scampi is delicate, sweet, and somewhat similar to a mix between lobster and shrimp.
Scampi in Culinary Context
What Is ‘Scampi’ on the Menu?
In culinary terms, especially in the UK and Europe, scampi usually refers to breaded and fried tails ofNephrops norvegicus. In Italy, scampi may be prepared with olive oil, garlic, lemon, and herbs. In the United States, the term has evolved to mean a dish made with shrimp cooked in garlic butter, white wine, and lemon commonly called shrimp scampi.
Scampi vs. Shrimp Scampi
- Scampi (UK and Europe): Fried or sautéed tails of the Norway lobster, usually served with chips or salad.
- Shrimp Scampi (US): A dish that features shrimp cooked in a garlic butter sauce, often served with pasta or rice.
Because of this variation, people often assume that scampi is simply another name for shrimp or prawn. While the American version uses shrimp in place of the more expensive scampi, it’s more of a recipe name than an actual seafood classification.
Are Scampi and Prawns Interchangeable?
In Cooking
In many recipes, scampi and prawns can be used interchangeably for convenience or cost reasons. Since scampi are harder to source and more expensive, prawns or shrimp are frequently substituted in dishes that traditionally use scampi. However, this substitution changes the flavor and texture slightly.
In Taste and Texture
Scampi meat is softer and more lobster-like in texture compared to prawns, which are firmer and often more flavorful. Prawns can stand up well to grilling or stir-frying, while scampi is better suited for gentle sautéing or frying to preserve its tender quality.
How to Identify True Scampi
Labeling and Packaging
In many countries, food labeling regulations require manufacturers to list the specific species used. Look for the Latin nameNephrops norvegicusif you want to confirm you’re purchasing genuine scampi. If the product is made from other shellfish, it might be labeled simply as prawn, shrimp, or reformed scampi if it’s made from mixed seafood.
Restaurants and Fish Markets
Some restaurants may serve scampi but actually use shrimp or prawns, especially outside of Europe. If you’re looking for authenticity, it’s worth asking whether the dish uses real scampi or a substitute. Seafood markets in Europe are more likely to sell the actual Norway lobster than those in other regions.
Scampi in Different Countries
United Kingdom
In the UK, scampi is typically served as a pub favorite battered and deep-fried tails of Norway lobster, often enjoyed with chips and peas. It’s considered a comfort food and is a staple on many British menus.
Italy
In Italian cuisine, scampi are prepared very simply with fresh herbs, olive oil, and garlic. They are grilled, broiled, or pan-fried to highlight their delicate flavor. The term scampi in Italy refers to the animal itself rather than a style of cooking.
United States
In the US, the word scampi has become synonymous with the butter, garlic, and white wine sauce used to cook shrimp. The dish often comes served over pasta, and the seafood used is almost always shrimp, not true scampi.
Nutritional Value of Scampi vs. Prawns
Scampi
Scampi is rich in protein and low in fat. It contains healthy omega-3 fatty acids, vitamin B12, and selenium. However, when scampi is battered and fried, the calorie content increases significantly.
Prawns
Prawns are also high in protein and low in fat, with similar levels of omega-3 fatty acids and essential vitamins. They are slightly lower in cholesterol compared to other shellfish and are a popular choice for healthy diets.
Common Myths and Misunderstandings
Myth: Scampi Is Just Another Word for Shrimp
While shrimp is used in American-style scampi dishes, true scampi is a different species. The confusion likely comes from the naming of the dish shrimp scampi, which uses one seafood to replicate the flavor and experience of another.
Myth: All Scampi Dishes Use the Same Ingredient
Different countries and cultures use the word scampi to mean different things. The specific seafood used in the dish can vary widely, depending on availability and cost.
So, is scampi a prawn? The short answer is no true scampi refers to a crustacean species calledNephrops norvegicus, also known as the Norway lobster or Dublin Bay prawn, which is biologically different from regular prawns. However, in many parts of the world, especially in the United States, the term scampi has come to represent a style of cooking rather than a specific seafood. This is why shrimp or prawns are often used in scampi-style dishes. Understanding these distinctions can help you better appreciate what’s on your plate, whether you’re enjoying a classic European seafood dish or an American adaptation. While scampi and prawns may be used interchangeably in recipes, they are not the same species and knowing the difference might just make your next seafood dish a little more interesting.