LIDIA BASTIANICH'S SHRIMP ALLA BUZARA
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
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)
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
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
More about "lidia bastianichs shrimp alla buzara recipes"
SHRIMP BUZARA STYLE (GAMBERONI ALLA BUZARA) - OUR …
From ouritaliantable.com
Reviews 7Estimated Reading Time 4 mins
DIG INTO LIDIA BASTIANICH'S SHRIMP ALLA BUZARA | GBH - WGBH.ORG
From wgbh.org
Author Catherine Smart
RECIPES AND PROGRAMS BY LIDIA BASTIANICH - WGBH | GBH
From wgbh.org
SEAFOOD PASTA ALLA BUZARA RECIPE - CREATIVE LOAFING TAMPA BAY
From cltampa.com
LIDIA BASTIANICH - FISH AND SEAFOOD RECIPES - ITALIAN FOOD - DELISH
From delish.com
LIDIA BASTIANICH'S SHRIMP ALLA BUZARA - PINTEREST
From pinterest.co.uk
LIDIA BASTIANICH'S SHRIMP ALLA BUZARA | RECIPE | LIDIA …
From pinterest.com
LIDIA BASTIANICH'S SHRIMP ALLA BUZARA | RECIPE | LIDIA …
From pinterest.com
LINDARAXA: SHRIMP BUZARA...GAMBERINI ALLA BUZARA
From lindaraxa.blogspot.com
ITALIAN AMERICAN SHRIMP - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SHRIMP IN A CHUNKY MARINARA SAUCE - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SHRIMP SCAMPI - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
SHRIMP ALLA BUZARA - TODAY
From today.com
SKILLET SHRIMP AND ASPARAGUS | I LOVE SERVING THINGS LIKE ... - FACEBOOK
From facebook.com
SHRIMP BUZARA STYLE (GAMBERONI ALLA BUZARA) RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
7 AMAZING LIDIA BASTIANICH RECIPES TO TRY TODAY
From womenchefs.org
LIDIA MATTICCHIO BASTIANICH, SCAMPI ALLA BUSARA …
From youtube.com
SCAMPI APPETIZER “ALLA BUONAVIA” - LIDIA'S ITALY
From lidiasitaly.com
LIDIA BASTIANICH’S 3 WEDDING REHEARSAL RECIPES - TODAY
From today.com
SHRIMP FRANCESE LYDIA RECIPES
From tfrecipes.com
SHRIMP BUZARA STYLE - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love