Škampi na buzaru with Polenta
80% autentično · Croatian
A regional variation where the shrimp and sauce are served over creamy polenta, offering a heartier and more substantial meal.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Shrimp1 kg, peeled and deveined
- Olive oil4 tbsp
- Garlic6 cloves, minced
- White wine200 ml
- Canned crushed tomatoes400 g
- Fresh parsley1 bunch, chopped
- Saltto taste
- Black pepperto taste
- Polenta (cornmeal)200 g
- Water or broth800 ml
- Butter2 tbsp
- Parmesan cheese50 g, grated
Koraci
- 1
Prepare the polenta: Bring water or broth to a boil. Gradually whisk in the polenta, reduce heat, and cook, stirring frequently, until thick and creamy (about 20-25 minutes). Stir in butter and Parmesan cheese. Keep warm.
- 2
While polenta cooks, prepare the shrimp: Heat olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
- 3
Add shrimp and cook for 2-3 minutes until pink.
- 4
Deglaze with white wine, let simmer for 2 minutes.
- 5
Stir in crushed tomatoes. Season with salt and pepper. Simmer for 5-7 minutes.
- 6
Stir in most of the chopped parsley.
- 7
Spoon the creamy polenta onto plates. Top generously with the Škampi na buzaru. Garnish with remaining parsley.
