Jumbo Shrimp Buzara Style (Buzara De Scampi)

READY IN: 1hr 15mins




  • 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.