I think the taste of scampi alla busara is perhaps the best taste ever. Beautiful scampi cooked in rich tomato sauce, flavored with garlic and parsley is just pure summer. 🙂
The busara fairytale
Cooking seafood alla busara is a tradition here in Istria and the rest of coastal Croatia, and it’s one of the best seafood recipes and so easy to prepare at home. The busara fairytale made of olive oil, garlic and parsley where you add scampi, crabs, seashells or fish. In new times white wine and bread crumbs are added, and sometimes fresh tomatoes or tomato sauce. I personally prefer it “on red” with tomatoes and not “on white”… without tomatoes.
This recipe is with scampi, but you can also prepare it with gamberi (shrimps). Do you even know the difference? 🙂 Well, I do. But I’ll explain you that in a different post.
If you are interested, you can check the recipe for mussels alla busara, and also a little bit on how to pick them, clean them and eat them in the end.
Back to scampi! In this recipe I first made the sauce and afterwards I added the scampi in the pan. Some people like to fry the scampi on garlic and add other ingredients later. You can also do it this way, I tried both and they are equally delicious.
1 kg (2.2 lbs) of scampi
1 dcl (3.4 oz) of olive oil
4 cloves of garlic
2 spoons of chopped parsley
2 dl (6.7 oz) of white wine
2- 3 spoons of bread crumbs
And now the recipe…
- Wash the scampi under cold water and let them drain.
- Heat the olive oil in a large skillet on medium heat. Add chopped garlic and let it fry for a minute or two.
- Add bread crumbs and parsley. Let it cook for a few minutes stirring often. This will give the sauce an excellent taste.
- Then add tomato paste, salt and pepper.
- And add some white wine.
- And finally add scampi and let it cook for half an hour.
Listen how wonderful they sound on the video 🙂
Serve it with plenty of crusty bread to mop up the sauce.
You can download printable version of the recipe here: