If there is one country that can rival Australia’s exceptional seafood, it’s Croatia. Scooped up out of the glistening Mediterranean, Croatia’s fish and shellfish are a taste sensation. Don’t believe us? Try Škampina Buzaru. This traditional fisherman’s recipe from the Dalmatian coast is simply scampi cooked in their own juices. But the secret behind the dish, and the reason why it’s one of the best-loved dishes in Croatia, is the beautiful scampi. These aren’t your normal scampi (and should definitely not be confused with prawns!) – these are from the Adriatic Sea. A whole other kettle of fish! They have a beautifully delicate sweetness that tickles the taste buds and lasting flavours that will create memories you will never forget.
Traditionally, you eat the scampi with your fingers, so finger-dipping bowls with a squeeze of lemon will come in very handy. And be sure to serve a big chunk of bread to soak up every last drop of the juice. If you have room for dessert, we recommend the rozata (egg cake). Heaven.
To serve 4, you need:
100 mlextra virgin olive oil
1 kgscampi
4 garlic cloves, finely chopped
375 ml(1½ cups) dry white wine
140 g(½ cup) tomato purée
1 tbsp stale breadcrumbs
Serve with roughly chopped parsley and lots of crusty bread
- Heat the oil in a large, deep frying pan over high heat.
- Add scampi to the pan and cook for 5 minutes or until they start to change colour. Be sure to turn them regularly.
- Stir in the garlic, before addingthe white wine, tomato purée and breadcrumbs.
- Season with salt and pepper, and shake the pan or stir gently to combine.
- Reduce the heat to medium and cook for another 15 minutes, or until the sauce has thickened and scampi are just cooked. If the sauce is too think, simply add a little water bit by bit.
- Serve the scampi and tomato sugo (sauce)on a large plate, sprinkle the parsley evenly and serve with big chunks of crusty bread. Enjoy!
Do you have a favouriteseafood recipe? We’d love to hear it!
