Škampi na buzaru – Croatian stewed scampi

Škampi na buzaru – Croatian stewed scampi

Škampi na buzaru recept

It was when I went to the Fish Market to pick up fresh whole squid for a recipe that I spotted these little critters. Scampi. Impossibly fresh, neatly nestled in crushed ice and colourfully inviting. I love these things.

They may not have much going on in the meat department, but what they do deliver is some beautifully sweet flesh that requires next to no cooking. Anyone that’s had scampi sushi knows what I’m talking about.

When I saw the scampi at the market I immediately thought of a classic Croatian dish that can be found on many-a-menu along the Adriatic. The “na buzaru” means to stew – referring to a few oceanic creatures – prawns, mussels or any shellfish you desire. It’s messy finger-food fun.

The basic sauce is a composition of oil, a lot of garlic, white wine, sometimes tomato and breadcrumbs as a thickening agent. Some fresh lemon and chopped parsley and it’s an exercise of transforming your shirt into a “Jackson Pollock” of stains.

And don’t forget the bread to mop up that sexy sauce!

Škampi na buzaru recept

Škampi na buzaru recept

Škampi na buzaru recept

Škampi na buzaru recept

 

Print Recipe
Škampi na buzaru - Croatian stewed scampi
Try this incredible skewed scampi dish from Croatia's coastline.
Škampi na buzaru recept
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Škampi na buzaru recept
Instructions
  1. Heat 2 tbsp of the oil in a large pan over medium flame, add the bread crumbs and stir for a couple of minutes until golden. Scrape the crumbs into a bowl and set aside.
  2. Wipe out the pan and put it back onto the heat. Pour in the remaining oil and sauté the onion for 1 minute. Add the garlic and continue cooking for 5 minutes until soft. Add the brandy and ignite by tipping the pan so the flame catches it. Alternatively use a match or lighter. Once the flame has gone add the wine, tomato paste and purée, Vegeta and pepper.
  3. Bring to the boil then lay the scampi in the sauce. Cover with a lid and cook for 5 minutes, tuning over once to cook evenly.
  4. Gently stir through the bread crumbs and parsley, turn off heat and serve. Squeeze over fresh lemon juice, add more parsley and use bread to mop up the sauce.
Share this Recipe
  • Helen (grabyourfork)

    I’m a huge fan of raw scampi but I think I’d relent to this cooked version too. Gimme a hunk of bread to mop up that sauce too!

  • WANT THIS SO BADLY IT HURTS

  • Wish I had access to those succulent scampi! I think I have to check with our Asian market to see if they can get them. This definitely looks worthy of sacrificing a shirt for culinary art!

  • AmandaChewTown

    What a divine dish! They are such beautiful creatures… but not too beautiful to remain from being devoured.

  • This looks heavenly. I love food you eat with your hands!

  • Sara (Belly Rumbles)

    How glorious, finger licking bread mopping fun. Do love to get down and dirty and sop the spoils up with some bread.

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