The Italian name for the tail portion of any of several varieties of miniature lobsters. In the U.S., the term refers to large shrimp that are split and brushed in a garlic oil or butter, then broiled. 'Scampo' is the singular form.
Found on http://www.nutribase.com/fishmeat.shtml
[n] - large shrimp sauteed in oil or butter and garlic
Found on http://www.webdictionary.co.uk/definition.php?query=scampi
noun large shrimp sauteed in oil or butter and garlic
Found on http://wordnetweb.princeton.edu/perl/webwn?s=scampi
(Nephrops norvegicus), edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from ...
Found on http://www.britannica.com/eb/a-z/s/39
Scampi is a culinary name for a kind of small lobster, also known as Nephrops norvegicus, Norway lobster, Dublin Bay prawn, langoustine or, to avoid ambiguity, "true scampi". The name is often used loosely to describe a style of preparation typical for this lobster. ==Name== Scampi is the Italian p...
Found on http://en.wikipedia.org/wiki/Scampi
Scampi are large prawns, often Dublin Bay prawns or Norway Lobsters.
Found on http://www.probertencyclopaedia.com/browse/QS.HTM
Walter Leighton Clark, American Artist 1859 - 1935 Peter A. Juley & Son, photographic firm. Juley, Paul, 1890-1975, photographer. Held in the Smithsonian Institution Link for photograph ...
Found on http://en.wikipedia.org/wiki/SCAMPI
1) Dish 2) Dish prepared with garlic butter and white wine 3) Garlicky dish 4) Garlicky entree 5) Garlicky seafood dish 6) Large shrimp sauteed in oil 7) Made with garlic and butter 8) Sauteed seafood dish 9) Sauteed shrimp dish 10)
Found on http://www.mijnwoordenboek.nl/EN/crossword-dictionary/scampi/1
Another name for large shrimp, usually about 1 oz. or larger. Outside the U.S., the term is also applied to lobster. Also a method of preparation, usually with shrimp, that includes butter and garlic.
Found on http://www.aboutseafood.com/about/about-seafood/glossary
Another word for langoustine. This word is used loosely in the US as a description of large 15 and under shrimp, broiled with butter, lemon, and garlic.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm
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