Scampi buzara (skampi na buzaru)
Receita e foto extraídos do Blog The Traveler's LunchBox.
Despite the Italian-sounding name of this dish, it is apparently a native Croatian preparation. Succulent, shell-on langoustines quickly simmered in a heady mixture of olive oil, garlic, wine, tomatoes and breadcrumbs is a ubiquitous dish along the country's whole Adriatic coast, and ranged from good to excellent everywhere we tried it. While it's pretty straightforward to make at home, there is one thing that is crucial to its success. Whatever you do, please don't even think about substituting pre-peeled shrimp for the head-on scampi or prawns in this recipe - the depth of flavor will be nowhere near what it should be. If you can't find whole head-on shellfish, come back to this recipe when you can.
1/2 cup (125ml) extra virgin olive oil
generous handful fresh bread crumbs, preferably from sourdough bread
2 tablespoons garlic, coarsely chopped
4 tablespoons finely chopped parsley
3-4 canned plum tomatoes, drained and chopped
1 1/2 cups (375ml) dry white wine
salt & freshly ground pepper to taste
2 lbs. (1 kg) fresh raw scampi (langoustines), or large prawns, with heads and shells (even medium-sized shrimp will do, as long as they're in the shell)
lemon wedges, for serving
Heat the oil in a large skillet over medium-high heat and fry the breadcrumbs until they start to turn golden brown. Add the garlic, parsley, and tomatoes and fry 3-4 minutes more. Add the wine, salt and pepper and bring the mixture to a boil. Add the scampi, cover and cook, tossing them frequently to insure everything is well coated with sauce, until they've all turned pink and the sauce has slightly thickened, about 10 more minutes. Correct the seasoning, if necessary. Serve in deep bowls with lemon wedges, plenty of bread to mop up the sauce, and napkins.