Škampi na Buzaru — Print Recipe

Adriatic scampi cooked in their shells in a garlicky, wine-laced tomato sauce, the sweet shellfish juices mingling with the broth for an intensely flavorful coastal dish.

Ingredients

800g whole scampi (langoustines), shells on
4 cloves garlic, finely sliced
200ml dry white wine
2 tbsp tomato paste
100ml fish stock
4 tbsp extra-virgin olive oil
Fresh parsley, chopped
1 tsp breadcrumbs (optional, for thickening)
Salt and pepper
Lemon wedges

Instructions

1 Heat olive oil in a wide pan over medium-high heat. Add garlic slices and cook for 30 seconds.
2 Add scampi in a single layer and sear for 2 minutes per side until shells turn pink.
3 Add tomato paste, stir to coat, then pour in white wine. Let it bubble for 2 minutes.
4 Add fish stock, reduce heat, and simmer for 5-7 minutes until scampi are cooked through.
5 Sprinkle with breadcrumbs if using to slightly thicken the sauce. Season with salt, pepper, and fresh parsley.
6 Serve immediately in the pan with lemon wedges and plenty of bread for the sauce.

Did You Know?

The Kvarner Gulf is famous for its sweet, delicate scampi — Croatian chefs insist Kvarner scampi are the best in the entire Mediterranean.