About this episode
The name says shrimp twice — except it doesn't. "Scampi" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in plain sight on every red sauce joint menu in America.
This week, we unpack the dish that Italian immigrants rebuilt with a different crustacean in a new country. The real identity behind the name, why the sauce is actually a beurre blanc, the salt-and-baking-soda cure that changes everything about shrimp texture, and the 90-second window where it all comes together or falls apart.
The cocktail: Lo Scampo — gin, fresh Ruby grapefruit juice, marjoram syrup, and seltzer. Garnished with a brûléed grapefruit slice.
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Thanks to all of this week’s partners:
El Ateo Tequila: https://pkgdgroup.com/#our_brands/
Underberg: https://underbergamerica.com/
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