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Scampi is actually the name of a type of prawn or small lobster. The scampi are often served in a garlic and butter sauce but are not commonly available in the U.S. In American cuisine, shrimp replaces the scampi with the word "scampi" describing the style of dish instead of the crustacean. Shrimp scampi is a seafood dish with a sauce of garlic, lemon, and butter.

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The origin of shrimp scampi is actually a pretty interesting one. Scampi and shrimp are actually two different types of crustaceans. The dish that we all now refer to as shrimp scampi used to be just a dish made with scampi in Italy. When the dish came to America, cooks started replacing the scampi with shrimp, but somehow kept both names.

The traditional shrimp scampi we all know and love is traditionally made with shrimp that are cooked in a garlic butter sauce and served over pasta noodles such as linguine or angel hair. Another great way to serve it is with crusty bread for dipping in the sauce instead of the pasta.

If stored properly in the refrigerator in an airtight container, it will keep up to two days. To lengthen the shelf life of the leftovers you can also store them in the freezer (sans pasta). Frozen shrimp scampi will keep in the freezer for up to 2 months.

Scampi is classic pub grub that has been on Britain's pub menu for decades, so its no surprise that our breaded scampi is one of our most popular products! Our whole tails of premium scampi in crispy crumbs are ideal served as a tea-time treat for the family served with chips and mushy peas. Our breaded scampi can be cooked from frozen.

The universal appeal of breaded Scampi really began when the post-war baby boomers started to bring home their first pay packets. Eating out was not a particularly British thing but the 70's and 80's witnessed an unstoppable surge in wining and dining. The era that brought pate and toast, Prawn Cocktail, Chicken Kiev and Black Forest Gateau into wide recognition is also responsible for introducing scampi to an eager public;bistros offered something new and exotic in Scampi Provencale, whilst Breaded Scampi took on a life of its own.

The sheer success of breaded scampi brought new problems - how to meet demand. There was even a time back in the late seventies when a little known and extremely ugly fish - Monkfish - was cut into goujons and breaded, and was referred to as 'poor man's scampi'. Increasing amounts of rusk and added water were used to eke out the Langoustine (scampi) and could still be sold as scampi. The industry needed a clear cut classification and this is now the case. However as there is no agreement on the definition of 'scampi', there is a lot left to be desired. A product that is 34% 'scampi' with the bulk made up of added water and rusk is still tecnically scampi.

Thankfully there is a superior scampi available. Made from single British langoustine with an excellent oven-cook breadcrumb, the Breaded Scampi we have found for the Superchef range is head and shoulders above all others. No chopped pieces, no mechanically recovered minced bits, no added water, no rusk - just the full flavour of true Scampi. Super Chef will even deliver direct to your door. We guarantee that if you are a fan of scampi, this is your reward.

It is clear, therefore, that the only way to get proper scampi is to make it yourself. It is time to go back to basics, stop buying it from the supermarket freezers and make it properly. Thankfully, this is very easy to do.

For this butter-and-garlic laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs, and Pernod instead of white wine, for a unique flavor boost.

Scampi is the name of a European crustacean closely resembling a lobster. Originally, the dish referred to as Scampi was cooked in its own juices which graduated to being prepared in garlic and olive oil. These scampi tails are butterfly cut and ready to cook. 1 lb bag (about 26 - 30 scampi per bag). Raw. Frozen.

If you love shrimp scampi, then you will love this baked shrimp scampi recipe from the Barefoot Contessa on the Food Network. The best part is its super easy, and can travel from the kitchen to the dining room table in under an hour! 041b061a72


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