Škampi na Buzaru

Saveti, rešavanje problema i varijacije

• Serving Suggestion: Present this dish family‑style with the pan or bowl in the center of the table. Arrange fresh lemon wedges alongside and offer plenty of rustic bread or creamy polenta on the side – the buzara sauce is irresistible for dunking. A chilled glass of dry Croatian white wine (like Posip or Malvasija) complements the garlic‑wine flavors. For a heartier meal, serve scampi over pasta or saffron risotto to catch the juices.
• Storage & Reheating: Leftover scampi can be refrigerated in a sealed container for 1–2 days. Gently reheat on the stovetop with a splash of water or stock to loosen the sauce. Be aware that reheating may slightly toughen the shrimp. Avoid freezing the finished dish, as texture will degrade; it’s best made and enjoyed fresh.
• Variations and Substitutions: 1. Red Buzara (Crvena Buzara) Add 2 tablespoons of tomato paste or ¼ cup crushed tomatoes along with the wine in Step 5. The sauce will take on a rosy hue and a slightly sweeter, more robust flavor profile. 2. Mixed Shellfish Buzara Combine scampi with mussels, clams, or small crabs for a more abundant platter. Add mussels and clams after the scampi have cooked for 3 minutes, as they require less time. 3. Gluten-Free Preparation Omit the breadcrumbs entirely or substitute with 2 tablespoons of finely ground cornmeal, toasted briefly before adding. The sauce will be slightly thinner but still flavorful. 4. Quicker Indoor Grilling Use a preheated cast-iron grill pan on the stovetop. The results lack true charcoal flavor but produce attractive grill marks and require no outdoor setup.
• Chef's Tips: 1. Source Quality Shellfish Ruthlessly The success of both preparations depends almost entirely on the freshness and quality of the scampi. Buy from a trusted fishmonger, inspect each specimen for bright eyes and firm shells, and smell for any ammonia notes (a sign of deterioration). Cook within 24 hours of purchase. 2. Master the Shaking Technique The emulsified sauce characteristic of proper buzara emerges only through continuous movement during the final cooking stages. Keep the pan in motion—short, sharp shakes that toss the scampi gently—to coax the oil and wine into a cohesive, glossy coating. 3. Resist Overcooking Scampi transition from tender to rubbery within a narrow window. Begin checking for doneness at the 6-minute mark during buzara preparation; the meat should be just opaque at its thickest point. Residual heat continues cooking after removal from the pan.
• Related Recipes - Brudet (Croatian Fish Stew): A hearty tomato-based stew featuring mixed fish and seafood. Dalmatian Grilled Fish with Blitva: Whole sea bream or sea bass served with Swiss chard and potatoes. Black Risotto (Crni Rižot): Cuttlefish-ink risotto, another iconic Adriatic preparation. Croatian Bread (Kruh): Rustic white bread perfect for soaking up buzara sauce.
• Equipment Needed: Large, deep skillet or sauté pan (12-14 inches) — For buzara preparation; must have room to shake the scampi without spillage. Kitchen shears — Useful for trimming shells and splitting scampi for grilling. Sharp chef's knife — For splitting scampi lengthwise. Tongs, preferably spring-loaded — For turning scampi on the grill. Dry skillet or small pan — For toasting breadcrumbs. Charcoal or gas grill, or cast-iron grill pan — For grilled preparation. Grill brush — To clean grates before cooking. Pastry brush or silicone brush — For applying garlic oil. Serving platter or shallow bowls — For presentation.