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!