Recept za škampe na buzaru uključuje 1 kg škampa, češnjak, peršun, mrvice, paradajz, vodu, ulje i bijelo vino. Škampe se čiste, prže s češnjakom, dodaje se voda i paradajz, a zatim se kuha 10-15 minuta. Poslužuje se uz rižu ili rizi-bizi, a može se dodatno začiniti vinom ili limunom.
Scampi cooked with garlic, parsley, breadcrumbs, tomato and white wine. The scampi are cleaned, sautéed with garlic, then simmered 10–15 minutes with tomato and a little water. Serve with rice or rizi-bizi.
Sastojci
- 1 kg škampa
- 3 češnja češnjaka
- 2–3 žlice nasjeckanog peršina
- 2 žlice mrvica
- 1 žličica Vegete
- ½ žličice soli
- 1.5 dcl paradajza (pasate)
- Oko 1.5 dcl vode (da pokrije škampe)
- 2 žlice ulja
- 1 dcl bijelog vina (ili limun)
- 1 kg scampi
- 3 cloves garlic
- 2–3 tablespoons chopped parsley
- 2 tablespoons breadcrumbs
- 1 teaspoon Vegeta (or seasoning salt)
- ½ teaspoon salt
- 150 ml tomato sauce
- About 150 ml water (just enough to cover the scampi)
- 2 tablespoons oil
- 100 ml white wine (or lemon)
Priprema
- Ako radiš rižu uz buzaru, stavi je prvo kuhati.
- Škampe očisti: operi ih i makni noge i brkove.
- Na 2 žlice ulja prodinstaj 3 češnja češnjaka dok zamiriše. Zatim dodaj 1 kg škampa, promiješaj i posoli s ½ žličice soli.
- Dolij vode (oko 1.5 dcl, samo da pokrije) i pusti da kratko prokipi, vrlo kratko.
- Odmah dodaj 1.5 dcl paradajza, 1 žličicu Vegete i 2 žlice mrvica da se umak zgusne. Pričekaj da zakipi.
- Ako je pregusto, dolij još malo vode.
- Kad zakipi, dodaj 1 dcl vina (ili limun) i 2–3 žlice peršina.
- Pusti da lagano kipi 10–15 minuta. Nemoj više od 20 minuta, jer se škampi onda previše omekšaju i ne daju se lijepo izvaditi iz ljuske.
- Posluži uz rižu ili rizi-bizi.
- Babin način: Ja ih volim još malo poškropiti kad ih stavim na češnjak, tako ostanu lijepe boje.
- If serving with rice, start cooking it first.
- Clean the scampi: rinse them and remove the legs and feelers.
- In 2 tablespoons oil, sauté 3 cloves garlic until fragrant. Add 1 kg scampi, stir, and season with ½ teaspoon salt.
- Add water (about 150 ml just to cover) and let it briefly come to a boil.
- Add 150 ml tomato sauce, 1 teaspoon Vegeta, and 2 tablespoons breadcrumbs to thicken the sauce. Bring to a boil.
- If the sauce is too thick, add a little more water.
- Once boiling, add 100 ml white wine (or lemon) and 2–3 tablespoons parsley.
- Simmer for 10–15 minutes. Do not cook for more than 20 minutes, or the scampi will get too soft and won’t come cleanly out of the shell.
- Serve with rice or rizi-bizi.
- Baba’s way: I like to splash a little wine or lemon over them when they first hit the garlic, so they keep their bright color.
