Scampi in garlic, white wine and tomato

Scampi in garlic, white wine and tomato

Škampi na buzaru

By
From
Dalmatia
Serves
4

This is another of the most loved dishes in Croatia. It is a typical fisherman’s recipe – simple but delicious. If I have a special dinner party guest who I want to impress, škampi na buzaru is definitely on the menu. Once you try this dish, you’ll realise what all the fuss is about.

Scampi from the Adriatic Sea are of exceptional quality. Don’t confuse scampi with prawns – they are a world apart. Scampi have an exceptionally delicate, sweet flavour. There is a whole culture around eating scampi. Use your fingers to dismantle them from the shell and then take your time eating them, as they are so full of flavour and every single bit is delicious. Soak up the juices from the scampi with crusty bread.

Ingredients

Quantity Ingredient
100ml extra virgin olive oil
1kg scampi
4 garlic cloves, chopped
250ml white wine
125ml tomato passata
1 tablespoon dry breadcrumbs
2 tablespoons fresh flat-leaf parsley, chopped
sea salt
freshly ground black pepper
crusty bread, to serve
finger bowls of water with lemon juice

Method

  1. Heat the olive oil in a saucepan over high heat, being careful not to let it start smoking. Add the scampi and sauté them on both sides for a couple of minutes. Add the garlic and cook for few seconds (be careful not to brown the garlic because this will make the dish taste bitter). Add the white wine, passata, breadcrumbs and season with salt and pepper. Cover the pan with a lid and cook for another 15 minutes, shaking the pan frequently so the scampi don’t stick to the bottom and burn. If the sauce is too thick add a touch of water.
  2. Sprinkle with the parsley and serve with the crusty bread. Provide finger bowls for your diners – this one can get messy!
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