Jumbo Shrimp Buzara Style Recipes

CROATIAN "BUZARA" SHRIMPS

Croatian

Make and share this Croatian "buzara" Shrimps recipe from Food.com.

Provided by nitko

Categories European

Time 40m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 kg shrimp
10 g garlic (two garlic cloves, finely minced)
4 tablespoons olive oil
10 g raisins
1/2 cup strained tomatoes
1 cup fresh parsley leaves (minced)
5 g salt
pepper (to taste)
1/2 liter white wine
10 g breadcrumbs

Steps:

Take a large pot and put olive oil and heat it, but not too much. Add garlic and fry just 30 seconds and than add all shrimps. Using wooden ladle mix the shrimps to cover them with oil.
Add wine and cook for 5 minutes until alcohol evaporates. Add tomato, salt, raisins, pepper, bread crumbs. Mix gently with the ladle, or shake the whole pot to mix all ingredients.
Cover and cook for 10-20 minutes (depends how large shrimps are). At the and add parsley leaves and serve.

Nutrition Facts : Calories 503.9, Fat 16.5, SaturatedFat 2.6, Cholesterol 487.5, Sodium 1079.6, Carbohydrate 10.9, Fiber 1.1, Sugar 4.5, Protein 53.6

JUMBO SHRIMP BUZARA STYLE (BUZARA DE SCAMPI)

Jumbo Shrimp Buzara Style (Buzara De Scampi) image

Make and share this Jumbo Shrimp Buzara Style (Buzara De Scampi) recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

24 large raw shrimp (1 ounce per shrimp)
8 tablespoons extra virgin olive oil
3 plump garlic cloves, finely chopped
1/2 cup finely chopped shallot
1 teaspoon coarse sea salt or 1 teaspoon kosher salt
1 cup white wine
1 tablespoon tomato paste
1 cup water
fresh ground black pepper
1 tablespoon breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp-slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry.
Pour ¼ cup olive oil into saute pan; set over med-high heat.
Scatter in the garlic; cook until sizzling, then stir in the shallots.
When they are sizzling, stir in ¼ teaspoon salt and ¼ cup wine.
Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened.
Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
Pour in the rest of the wine, bring to a boil quickly, then add the water and ¼ teaspoon salt, stirring.
Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot.
Scatter the shrimp in the pan, toss them in the oil, and season with the remaining ½ teaspoon salt.
Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce.
Stir in the pepper, then bread crumbs-use more crumbs if the sauce is thin.
Cook for 2 minutes, then turn off the heat.
Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan.
Sprinkle the parsley on top, and serve immediately.
Serve with crusty bread to sop up the sauce.

Nutrition Facts : Calories 235, Fat 18.4, SaturatedFat 2.5, Cholesterol 35.3, Sodium 590.6, Carbohydrate 6.3, Fiber 0.3, Sugar 0.9, Protein 4.7

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