The recipe for Scampi buzara is brought to us Lydia M.
Simplicity of preparing shrimp by adding oil, onion, garlic, parsley and wine suggests that it was, at first, eaten by fishermen who quickly prepared in one pot. Today you can find such a prestigious dish in excellent restaurants. Serve it in Kvarner way, with polenta bread.
1 kg (2.20 lb) shrimp (medium size)
100 ml (3.40 fl oz) olive oil
2-3 cloves of garlic
1 small bunch of parsley
100 ml (3.40 fl oz) tomato paste
200 ml (6.8 fl oz) water (and optionally more)
a few rosemary leaves
200 ml (6.8 fl oz) Malvazija wine
2-3 tablespoons breadcrumbs
Wash each shrimp under running water.
Heat olive oil in a wide pot. Add chopped onions and sauté it until it gets golden color. If necessary, pour a little water. Then add the chopped garlic and parsley, tomato paste, water and a few rosemary leaves and let it boil briefly.
Put the shrimp, pour the wine and add salt and pepper. Sauté for 15-20 minutes, depending on the size of the shrimp. During stewing gently shake the pan or stir. At the end of stewing, add breadcrumbs to thicken the sauce.
Serve the shrimps with polenta bread.