Škampi na buzaru is one of the most loved dishes in Croatia. Scampi from the Adriatic Sea are of exceptional quality. This is a typical fisherman’s recipe, simple but still very special.
If I have a special guest at a dinner party that I want to impress, škampi na buzaru are definitely on the menu.
Don’t confuse scampi with prawns, they are a world apart. Scampi have an exceptionally delicate sweet flavour that captivates the taste buds. There is whole culture around eating the scampi. Use your fingers to dismantle them from the shell and take your time eating them, as they are so full of flavour and every single bit is delicious. Don’t drink the lemon water served with shrimps (it’s there to clean your fingers) and use bread to soak up the juices from the scampi. Once you try this dish, you’ll realise what all the fuss is about.
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1kg scampi 100ml extra virgin olive oil 250ml white wine 125g tomato puree 4 garlic cloves, chopped 2 tablespoons parsley, chopped 1 tablespoon bread crumbs Add olive oil to a wide dish and heat it up, being careful not to let it start smoking. Add the scampi and sauté on both sides, then add chopped garlic and cook for few seconds (be careful not to brown the garlic because this will make the dish taste bitter). Add the white wine to the dish, and then add the tomato puree, salt, pepper and breadcrumbs. Shake the pot and cook for another 15 minutes. If the sauce is too thick add a touch of water. Sprinkle with parsley. Serve with fresh crusty bread and finger bowls, since you eat the škampi with your fingers. |
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