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Škampi (Adriatic scampi) are small langoustines prized along Croatia’s Dalmatian coast. These sweet, tender shrimp-like crustaceans shine in a simple, fragrant broth – the classic škampi na buzaru. In this rustic one-pot recipe, the scampi simmer briefly in olive oil, white wine, garlic, fresh parsley and a splash of tomato, creating a sauce rich with ocean flavor and a herbal lift. Dalmatian cuisine, shaped by centuries of Venetian influence, often showcases seafood with only a few bright ingredients so that the natural taste comes through.
Škampi na buzaru exemplifies this approach: it looks and tastes luxurious yet feels homey. When the scampi are done, the shells impart a deep sweetness to the sauce. The shrimp are usually brought to the table still in their shells, so guests can peel each piece and dip it into the garlicky broth. Served with crusty bread or soft polenta, the dish becomes an elegant treat — the kind of coastal specialty enjoyed at festive dinners or seaside taverns when the catch is freshest.
The name buzara goes back to the Italian word for “stew” – and indeed this dish likely traces to Venetian cooking. In coastal Croatia it can be made white (bianca) or red (rossa), depending on whether tomatoes are added. Some recipes call for a little cognac or red wine for color and depth, though a crisp Croatian white wine (such as Malvasija) also pairs beautifully. When grilling is preferred, whole scampi are drizzled with olive oil, lemon, and garlic, then cooked over high heat until lightly charred – a quick, smoky contrast to the gentle buzara stew. Either way, the aroma of cooking scampi is intoxicating and the experience is hands-on: diners ‘scrub’ the shells clean with fingers and savor every drop of juice.
In essence, škampi na buzaru is Dalmatia’s answer to a seafood feast in a pot. It feels celebratory without being complicated. A bit of parsley brightens each bite, and a splash of lemon or extra olive oil can be added at the table for a fresh finish. The result is an utterly satisfying, coastal dish that honors its simple origins while tasting utterly indulgent – a true centerpiece of Croatia’s national foods.
4
servings10
minutes20
minutes470
kcalPlump Adriatic scampi are cooked in a silky garlic‑wine tomato broth (buzara sauce) and finished with parsley. This easy Croatian seafood dish is traditionally served with bread or polenta to soak up the savory juices. Preparation is quick, making it an elegant yet effortless seaside entrée for 4.
Scampi (langoustines): 680g (1.5 lbs), fresh or frozen (thawed) – Pat dry. If unavailable, large prawns work; head‑on gives best flavor.
Olive oil: ½ cup – Rich, fruity oil infuses the sauce.
Garlic: 4 cloves, minced – Brings bright, savory aromatics.
Fresh parsley: 2 tbsp, finely chopped – Adds freshness and color.
Tomatoes: 1 (14-oz) can peeled tomatoes, crushed (or 400g fresh tomatoes, peeled and chopped) – Provides a sweet base and color. Use fire-roasted for extra depth.
Breadcrumbs: 2 tbsp – Thicken the sauce to a light gravy. (Use gluten-free crumbs or omit if needed.)
White wine: 1 cup (240ml) dry white – De‑glazes the pan and adds acidity. (Alternatively, use seafood or chicken stock.)
Salt and freshly ground black pepper: to taste – Season to balance flavors.
Lemon: 1, cut into wedges – For squeezing on top (optional).
Prepare scampi: If thawed, rinse and pat scampi dry. Remove any sand vein if needed. Score the back of each shrimp lightly to help even cooking. (Fresh, large scampi can be halved lengthwise.)
Brown seafood: Heat 2 tbsp olive oil in a large pan over medium-high heat. Add scampi in a single layer and sauté 1–2 minutes per side until just pink. Remove and set aside.
Toast garlic & breadcrumbs: In the same pan, lower heat to medium. Add remaining olive oil and the minced garlic. Sauté 30 seconds until fragrant. Sprinkle in breadcrumbs and stir until they absorb oil and become golden (30–45 seconds).
Simmer sauce: Pour in the white wine and use a spoon to scrape up any browned bits from the pan. Add the crushed tomatoes (with juices), parsley, salt and pepper. Bring to a simmer and cook uncovered for 5 minutes, stirring occasionally, until the sauce starts to thicken.
Add scampi: Return the scampi to the pan and stir to coat with sauce. Cover partially, reduce heat to low, and simmer 5–7 minutes more, until the shrimp are cooked through (pink and opaque) and the sauce is fragrant. (Avoid overcooking or they become tough.) Remove from heat.
Finish and serve: Taste and adjust seasoning. Spoon scampi into a shallow serving dish, pouring extra sauce over the top. Sprinkle with additional parsley. Serve immediately, allowing guests to peel the scampi at the table. Provide lemon wedges and extra crusty bread for dipping.
Nutrient | Amount |
Calories | 470 kcal |
Carbohydrates | 8 g |
Protein | 24 g |
Fat | 32 g |
Fiber | 1 g |
Sodium | 1000 mg |
Allergens: | Shellfish (shrimp), Gluten (breadcrumbs) |
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