← Back to Search Results
sauteeing Italian
Jumbo Shrimp Buzara Style

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Buzara Di Scampi

Shrimp alla buzara is common all around the northern Adriatic coast. When I make this quick and delicious dish at our house, I give everyone an empty bowl for the shells. I bring the pan to the table; we roll up our sleeves and dig in, savoring the sweet meat, then sucking and licking every drop of sauce from the shells. All that’s needed is some grilled bread.

If you wish, use smaller, inexpensive shrimp (shelled and cleaned) in the recipe to make a terrific dressing for spaghetti or linguine. And leftovers make a great risotto.

Yield: 6 servings

Ingredients

  • 24 large raw shrimp, 1 ounce a piece (U-16 size)
  • 8 tablespoons extra virgin olive oil, or more to taste
  • 3 plump garlic cloves, finely chopped
  • ½ cup finely chopped shallots
  • 1 teaspoon coarse sea salt or kosher salt
  • 1 cup white wine
  • 1 tablespoon tomato paste
  • 1 cup of water
  • Freshly ground black pepper to taste
  • 1 tablespoon bread crumbs, or more if needed
  • 2 tablespoons chopped fresh Italian parsley

Recommended equipment:

  • A heavy-bottomed sauté pan, 10-to-12-inch diameter, for the sauce
  • A heavy-bottomed 13-to-14-inch skillet for searing the shrimp

Directions

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 of the olive oil into the sauté pan, and set over medium-high heat. Scatter in the garlic, cook until sizzling, then stir in the shallots. When they’re sizzling, stir in ¼ teaspoon of the salt and ¼ cup of the wine. Cook, stirring 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 the boil quickly, then add the water and ¼ teaspoon salt, stirring. Bring to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.

Pour 2 tablespoons olive oil into the wide skillet, and set 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 sauce. Stir in the coarsely ground pepper, then the tablespoon of bread crumbs—use more crumbs if the sauce is thin. Cook for another 2 minutes, then turn off the heat.

Drizzle over the remaining 2 tablespoons olive oil—or more to taste—and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top, and serve immediately.


© 2007 Tutti a Tavola, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

330kcal (17%)
76mg (8%)
6mg (10%)
77mcg RAE (3%)
325mg
52mg
24g
1g
0g
6g
172mg (57%)
572mg (24%)
3g (14%)
20g (31%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?