Easy Croatian Shrimp (Skampi Na Buzara)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 10/3/21
Shrimp and sausage stew

LauriPatterson / Getty Images
Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
521 Calories
22g Fat
11g Carbs
53g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 521
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 19%
Cholesterol 479mg 160%
Sodium 2573mg 112%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 53g
Vitamin C 8mg 39%
Calcium 243mg 19%
Iron 2mg 10%
Potassium 538mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fast-and-easy Croatian shrimp recipe is flavored with garlic, wine, tomatoes, and a special spice blend. Also known as škampi na buzara, which literally translates to "shrimp stew," this dish can be on the table in about 40 minutes.

Buzara-style cooking simply means that some type of shellfish or crustacean is cooked with olive oil, wine, garlic, breadcrumbs, and fresh herbs. Dagnje na Buzaru, or stewed mussels, is another example of this style of cooking.

This shrimp recipe is just one of the examples of the rich seafood offerings along the Dalmatian coast that is influenced by neighboring Italy. Meals often begin with some type of pasta or risotto and then it's on to fresh fish and seafood. Fish is usually grilled with local olive oil, garlic, and lemon, and seafood often finds its way into soups and stews as in this recipe. 

Skampi na buzara can be prepared with head-on shrimp, tail-on shrimp, or peeled shrimp. But leaving the shells on when stewing makes for a delicious sauce just perfect for dipping with crusty bread.

Ingredients

  • 1 1/2 pounds head-on large shrimp, or 1 1/2 pounds tail-on, peeled large shrimp

  • 1/2 cup olive oil

  • 1/4 cup breadcrumbs

  • 1 tablespoon minced garlic, or to taste

  • 1/4 cup finely chopped fresh parsley

  • 1 (14-ounce) can peeled whole tomatoes, undrained and broken up

  • 1 teaspoon Vegeta seasoning

  • 2 cups dry white wine

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. De-vein, rinse, and pat dry the head-on or tail-on shrimp and set aside.

  3. Heat a large skillet with a lid over medium heat. Add the oil followed by the breadcrumbs and stir. Cook, uncovered, just until the breadcrumbs turn golden and smell toasty.

  4. Add the garlic, parsley, tomatoes, and Vegeta seasoning. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

  5. Add the wine, season with salt and pepper, and bring to a boil. Add the shrimp, reduce the heat, and cover with the lid. Simmer 15 to 20 minutes or until shrimp are cooked through and the juices have thickened. Don't overcook or the shrimp will become rubbery.

  6. Remove the shrimp from the skillet with tongs and place in a large bowl. Pour the cooking juices into a gravy boat or similar container.

  7. Place everything on the table, letting guests peel the shrimp at their place settings and pour their own sauce. Serve with polenta, cornbread, or crusty bread that can be dipped into the flavorful sauce.

Note: Vegeta is an Eastern European vegetable-spice mix created by the Podravka company in Croatia. It's a common ingredient in many of the area's recipes and adds a nice salty, savory flavor. If you are avoiding salt and MSG, try a homemade version of store-bought Vegeta.