# Help preparing shrimp and cocktail sauce

**URL:** <https://boards.straightdope.com/t/help-preparing-shrimp-and-cocktail-sauce/829959>\
**Category:** Cafe Society\
**Created:** [February 21, 2019, 1:31pm UTC](https://boards.straightdope.com/t/help-preparing-shrimp-and-cocktail-sauce/829959 "2019-02-21T13:31:01Z")\
**Posts on this page:** 1\
**Page:** 4

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**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\
**Post date:** [February 27, 2019, 1:24pm UTC](https://boards.straightdope.com/t/help-preparing-shrimp-and-cocktail-sauce/829959/61 "2019-02-27T13:24:24Z")

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> [@pulykamell](#):
>
> That’s pretty much what the NYTimes recipe I linked to above says, but, for some reason, now I’m getting a block on it that I have to subscribe to NY Times cooking, whether I click on it in a normal window or incognito/private window. So, for those who can’t read it, it says that “Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.”

Gotcha. I think we’d just call that dish ‘garlic prawns’. Scampi to us is always deep fried (was a popular pub dish in the 70s & 80s) - and usually does use langoustines because they are plentiful in Scotland, and Brits don’t eat them much in their natural state (too scared of the claws, presumably). Most get shipped off to Spain and France, where they don’t hold with such squeemish nonsense.

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