Lidia Bastianichs Shrimp Alla Buzara Recipes

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LIDIA BASTIANICH'S SHRIMP ALLA BUZARA



Lidia Bastianich's Shrimp alla Buzara image

Shrimp alla buzara is common all around the north Adriatic coast.

Categories     shrimp     lidia's italy     Lidia Bastianich     shrimp alla buzara

Yield 6

Number Of Ingredients 11

24 large raw shrimp
8 tbsp. extra-virgin olive oil
3 plump garlic cloves
1/2 c. finely chopped shallots
1 tsp. coarse sea salt or kosher salt
1 c. white wine
1 tbsp. tomato paste
1 c. water
Freshly ground black pepper
1 tbsp. bread crumbs
2 tbsp. chopped fresh Italian parsley

Steps:

  • Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp: Slice open the back with a sturdy sharp paring knife, cutting through the shell, and scrape out the vein. Rinse the shrimp and pat dry.
  • Pour 1/4 cup of the olive oil in the sauté pan and set over medium-high heat. Scatter in the garlic, cook until sizzling, then stir in the shallots. When they're sizzling, stir in 1/4 teaspoon of the salt and 1/4 cup of the wine. Cook, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
  • Pour in the rest of the wine, bring to the boil quickly, then add the water and 1/4 teaspoon salt, stirring. Bring to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp (see next step).
  • In a wide skillet pour 2 tablespoons of olive oil and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil, and season with 1/2 teaspoon salt. Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
  • With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with sauce. Stir in the coarsely ground pepper, then the tablespoon bread crumbs - use more crumbs if the sauce is thin. Cook for another 2 minutes then turn off the heat.
  • Drizzle over the remaining 2 tablespoons olive oil - or more to taste - and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top and serve immediately.

JUMBO SHRIMP BUZARA STYLE (BUZARA DE SCAMPI)



Jumbo Shrimp Buzara Style (Buzara De Scampi) image

Make and share this Jumbo Shrimp Buzara Style (Buzara De Scampi) recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

24 large raw shrimp (1 ounce per shrimp)
8 tablespoons extra virgin olive oil
3 plump garlic cloves, finely chopped
1/2 cup finely chopped shallot
1 teaspoon coarse sea salt or 1 teaspoon kosher salt
1 cup white wine
1 tablespoon tomato paste
1 cup water
fresh ground black pepper
1 tablespoon breadcrumbs
2 tablespoons chopped fresh parsley

Steps:

  • Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp-slice open the back with a sturdy sharp paring knife, cutting through the shell and scrape out the vein; rinse the shrimp and pat dry.
  • Pour ¼ cup olive oil into saute pan; set over med-high heat.
  • Scatter in the garlic; cook until sizzling, then stir in the shallots.
  • When they are sizzling, stir in ¼ teaspoon salt and ¼ cup wine.
  • Cook/stir frequently, until the wine is nearly completely evaporated and the shallots have softened.
  • Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing.
  • Pour in the rest of the wine, bring to a boil quickly, then add the water and ¼ teaspoon salt, stirring.
  • Bring to a boil, then decrease heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp.
  • Add 2 tablespoons olive oil into a wide skillet; place over high heat until very hot.
  • Scatter the shrimp in the pan, toss them in the oil, and season with the remaining ½ teaspoon salt.
  • Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat.
  • With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with the sauce.
  • Stir in the pepper, then bread crumbs-use more crumbs if the sauce is thin.
  • Cook for 2 minutes, then turn off the heat.
  • Drizzle over the remaining 2 tablespoons olive oil and incorporate it well, tumbling the shirmp in the pan.
  • Sprinkle the parsley on top, and serve immediately.
  • Serve with crusty bread to sop up the sauce.

Nutrition Facts : Calories 235, Fat 18.4, SaturatedFat 2.5, Cholesterol 35.3, Sodium 590.6, Carbohydrate 6.3, Fiber 0.3, Sugar 0.9, Protein 4.7

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