Croatian cuisine: Škampi na buzaru or prawns in tomato sauce


We are now entering the last stretch of matches heading directly to the final, also with our championship recipes with Kumato® tomatoes. We have been a very European competition and this time we travel to Croatia, a country where Mediterranean cuisine is very present and tomato cannot be absent.

In the Croatian coastal areas, fish and seafood dishes are plentiful, cooked in simple sauces in which to dunk a lot of bread. This recipe can be prepared with prawns, prawns, crayfish or even mussels, and it is a dish for which you are allowed to get your hands dirty.

Ingredients for 4 people

  • 1 kg of prawns or large prawns, 60 ml of extra virgin olive oil, 50 g of breadcrumbs, 2 cloves of garlic, 5 Kumato® tomatoes, 200 ml of dry white wine, 100 ml of fish broth or water, 1 / 2 teaspoon of salt, black pepper, 5 ml of lemon juice, fresh parsley or tarragon.

How to make Škampi na buzaru

This dish can be prepared with whole shellfish, completely peeled or leaving the tails, which is the most common presentation. In this way we will give more flavor to the sauce and we will obtain a better presentation. We therefore start by peeling the prawns, removing the heads, legs and shells. We make a cut in the upper part and remove the intestine.

We gently wash all the peeled prawns and dry them. We wash the Kumato® tomatoes, dry them and chop them into fine pieces. We also wash and chop the parsley or tarragon, peel the garlic cloves, grate them and reserve.

Heat the olive oil in a saucepan or pan and add the breadcrumbs, stirring constantly for a couple of minutes so that it takes color without burning. Add the garlic and stir for another minute. Then add the Kumato® tomatoes, salt and pepper and let them release a little water.

We water with the wine and let the alcohol evaporate. Add the broth or water, cover and cook for 10 minutes over low heat. Add the prawns with another pinch of salt, correct the liquid level if necessary and cover. Cook for 10-15 minutes, until the seafood is just right.

Serve with the lemon juice, a little more pepper and chopped fresh parsley or tarragon, or a mix of fresh herbs to taste.

Processing time | 40 minutes
Difficulty | Easy

With what to accompany the Škampi na buzaru

We can bring this Croatian dish of shrimp in sauce to the table in a large platter or spread it out in casseroles with a generous serving of Kumato® tomato sauce, with a little more to eat. What can not be missing is some good consistent crumb bread to dunk and scrape, it is almost a mandatory step to taste this recipe.

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Tags:  Selection Recipes Desserts 

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