Škampi na buzaru - Shrimp Buzara
Main Dish • Seafood, Shrimp, Vegetable, Wine
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Ingredients
- 2 lb (900 g) large shrimp, shell‑on, deveined
- (head‑on if available for best flavor)
- 4 cloves garlic, finely minced
- ⅓ cup extra‑virgin olive oil
- 1 cup dry white wine
- 2 tbsp fresh parsley, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional (for red buzara):
- 1–2 tbsp tomato paste or
- 2 ripe tomatoes, finely chopped
- To serve:
- Plenty of crusty bread
Directions
- 1. Prepare the shrimp
- Rinse shrimp under cold water and pat dry.
- Keep shells on to enrich the sauce.
- 2. Sauté the garlic
- Heat olive oil in a wide skillet or shallow pot over medium heat.
- Add garlic and sauté 30–45 seconds, just until fragrant.
- Do not let it brown.
- 3. Add tomato (optional)
- For red buzara, stir in tomato paste or chopped tomatoes.
- Cook 2–3 minutes until lightly saucy.
- (Skip this step for white buzara.)
- 4. Add shrimp and wine
- Add shrimp in a single layer.
- Pour in white wine and season lightly with salt and pepper.
- 5. Cover and cook
- Cover the pan and simmer 5–7 minutes, shaking once or twice.
- Shrimp are done when pink, curled, and opaque.
- 6. Finish
- Remove from heat, sprinkle with parsley, and adjust seasoning.
- Serve immediately with crusty bread to soak up the sauce.
Notes
- Traditional Notes
- Buzara is a method, not a fixed recipe
- Sauce should remain light and brothy, never thick
- Shell‑on shrimp are traditional and preferred
- Cooking time is short to preserve sweetness of shrimp
