Jumbo Shrimp Buzara Style

Name: Jumbo Shrimp Buzara Style
Yield: serves 6
Ingredients: 24 large raw shrimp, 1 ounce apiece (U-16 size); 8 tablespoons extra-virgin olive oil, or more to taste; 3 plump garlic cloves, finely chopped; 1/2 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; 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

December 14, 2011

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.

Recipe notes

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