in Eastern Europe

Scampi 'Buzara'

updated

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Ingredients for 4 servings:

  • 4 garlic cloves, chopped
  • ½ tbsp parsley, chopped
  • 1 tbsp oil
  • 2 kg scampi, in the shell (also frozen)
  • 1 liter tomato sauce
  • 125 ml white wine
  • 2 tbsp breadcrumbs

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Croatian scampi stew

Briefly heat the garlic cloves and parsley in oil in a large pot (!), add the scampi in their skins, and fry briefly, stirring. Pour in the tomato sauce and white wine. Simmer for about 25 minutes. When the scampi “pop” (turn white), add 2 tablespoons of breadcrumbs to thicken the sauce. Serve with white bread. Traditionally, this dish is eaten with the hands, as you still have to remove the skins from the scampi. It’s best to have a large paper towel handy for this. If you want to avoid this, you can of course use the scampi without the skins. The bread is then dipped into the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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