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Scampi
Scampi, also called Dublin Bay Prawn or Norway Lobster ('' Nephrops norvegicus''), is an edible lobster of the order '' Decapoda''. It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi became the only species in the genus ''Nephrops'' after several other species were moved to the closely related genus '' Metanephrops''. Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans, such as '' Metanephrops'', as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines ''scampi'' specifically as ''Nephrops norvegicus''. Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom, contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996. Name ''Scampi'' is the Italian plural of , ''Nephrops norvegicus''. The Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scampi Served
Scampi, also called Dublin Bay Prawn or Norway Lobster (''Nephrops norvegicus''), is an edible lobster of the order ''Decapoda''. It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi became the only species in the genus ''Nephrops'' after several other species were moved to the closely related genus ''Metanephrops''. Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans, such as ''Metanephrops'', as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines ''scampi'' specifically as ''Nephrops norvegicus''. Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom, contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996. Name ''Scampi'' is the Italian plural of , ''Nephrops norvegicus''. The Italian word ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scampi In Pikante Tomatensaus
Scampi, also called Dublin Bay Prawn or Norway Lobster (''Nephrops norvegicus''), is an edible lobster of the order '' Decapoda''. It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi became the only species in the genus '' Nephrops'' after several other species were moved to the closely related genus '' Metanephrops''. Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans, such as '' Metanephrops'', as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines ''scampi'' specifically as ''Nephrops norvegicus''. Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom, contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996. Name ''Scampi'' is the Italian plural of , ''Nephrops norvegicus''. The Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scampi
Scampi, also called Dublin Bay Prawn or Norway Lobster ('' Nephrops norvegicus''), is an edible lobster of the order '' Decapoda''. It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi became the only species in the genus ''Nephrops'' after several other species were moved to the closely related genus '' Metanephrops''. Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans, such as '' Metanephrops'', as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines ''scampi'' specifically as ''Nephrops norvegicus''. Monkfish tail was formerly sometimes used and sold as scampi in the United Kingdom, contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996. Name ''Scampi'' is the Italian plural of , ''Nephrops norvegicus''. The Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metanephrops
''Metanephrops'' is a genus of lobsters, commonly known as scampi. Important species for fishery include '' Metanephrops australiensis'' (Australian scampi) and '' Metanephrops challengeri'' (New Zealand scampi). It differs from other lobsters such as ''Homarus'' and '' Nephrops norvegicus'' in that its two main claws are of equal size, rather than being differentiated into a ''crusher'' and a ''pincher''. There are 18 extant species recognised in the genus: *''Metanephrops andamanicus'' (Wood-Mason, 1891) *''Metanephrops arafurensis'' (De Man, 1905) *'' Metanephrops armatus'' Chan & Yu, 1991 *'' Metanephrops australiensis'' (Bruce, 1966) *'' Metanephrops binghami'' (Boone, 1927) *''Metanephrops boschmai'' (Holthuis, 1964) *'' Metanephrops challengeri'' (Balss, 1914) *''Metanephrops formosanus'' Chan & Yu, 1987 *''Metanephrops japonicus'' (Tapparone-Canefri, 1873) *'' Metanephrops mozambicus'' Macpherson, 1990 *''Metanephrops neptunus'' (Bruce, 1965) *''Metanephrops rubellus'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nephrops Norvegicus
''Nephrops norvegicus'', known variously as the Norway lobster, Dublin Bay prawn, ' (compare langostino) or ''scampi'', is a slim, orange-pink lobster which grows up to long, and is "the most important commercial crustacean in Europe". It is now the only extant species in the genus ''Nephrops'', after several other species were moved to the closely related genus ''Metanephrops''. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish. Description ''Nephrops norvegicus'' has the typical body shape of a lobster, albeit narrower than the large genus ''Homarus''. It is pale orange in colour, and grows to a typical length of , or exceptionally long, including the tail and claws. A carapace covers the animal's cephalothorax, while the abdomen is long and segmented, ending in a broad tail fan. The first three pairs of legs bear claws, of whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster
Lobsters are a family (Nephropidae, synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in coastal areas they populate. Commercially important species include two species of '' Homarus'' from the northern Atlantic Ocean and scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus ''Nephrops'' and the Southern Hemisphere genus '' Metanephrops''. Distinction Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Name
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language. Examples include veal (calf), calamari ( squid), and sweetbreads (pancreas or thymus gland). Culinary names are especially common for fish and seafood, where multiple species are marketed under a single familiar name. Examples Foods may come to have distinct culinary names for a variety of reasons: * Euphemism: the idea of eating some foods may disgust or offend some eaters regardless of their actual taste ** Testicles: Rocky Mountain oysters, Prairie oysters, lamb fries, or animelles ** Fish milt: soft roe or white roe to disguise that is actually sperm not eggs ** Thymus gland and pancreas gland: sweetbreads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmigiano-Reggiano
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua (Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Production ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Wine
White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon blanc and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained. Pinot noir, for example, is commonly used to produce champagne. Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the wort. Sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Butter
Garlic butter, also known as ''beurre à la bourguignonne'', is a compound butter used as a flavoring for many dishes or as a condiment.'' Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use. Dipping sauce In the United States, garlic butter in small cups is sometimes served with seafood (such as lobster), pizza, or breadsticks as a dip. To prolong shelf life, the dip may use clarified butter or flavored oils. See also * List of butter dishes This is a list of notable butter dishes and foods in which butter is used as a primary ingredient or as a significant component of a dish or a food. Butter is a dairy product that consists of butterfat, milk proteins, and water. It is made by ... * List of condiments * References Butter Garlic dishes French sauces Foods featuring butter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Versus Prawn
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers ( antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Rudloe & Rudloe (2009 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartar Sauce
Tartar sauce (French: ''sauce tartare''; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and/or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. Composition Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, bitartrate, oil) or aioli (olive oil, garlic), with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped dill pickles, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. See also * List of common dips * Remoulade * Steak tartare * Tarat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
