A fish blog.com

Scampi is originally an Italian name of the Norwegian Lobster. Nowadays you may find scampi on the menu all over the world, though the Norwegian Lobster may be replaced with large shrimps or tiger prawns. They all taste good when prepared as scampi. You may even use squat lobsters, though they are very small.

Below I have used some large shrimps for my scampi meal. Just cut a couple of chilly peppers, some garlic, chives or other types of onion. Blend it with some olive oil and add salt and pepper.

Mix it with the shrimps/prawns and set aside for a couple of hours.

Just before frying add a couple of drops of lemon juice. Braise in a fry pan for not more than 2 minutes; 2-3 minutes if you use raw shrimps/prawns. Then enjoy the taste – a perfect end of a day.

The fishermen catch them, but rarely bother to keep them. They are caught in shrimp trawls and in pots. Yes, they are small and may not be considered as seafood. The squat lobsters is still a treasure for those who try to eat them.

Boil them for 2 minutes in salt water. Then you can peal them and eat the tale. It is not bigger than an average shrimp, but it taste just as good.