A decapod crustacean the size of a large crayfish, fished from silty bottom regions of the open Atlantic and Mediterranean.
According to the Larousse Gastronomique, the Dublin Bay prawn is known in French as "langoustine," while in Britain the shelled tail meat is generally referred to as "scampi." The term "prawn" can be confusing since it is used to describe several varieties of shellfish: the first group includes members of the lobster family such as the Dublin Bay prawn (langoustine in French and langostino in Spanish), Danish lobster, Italian scampi, etc., while the second takes in large shrimp, particularly those that live in fresh water.
Photo : Setraco
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