Skampi na Buzaru (Langoustines in Tomato, Garlic, and Wine Sauce)
On Croatia's Dalmatian coast, shellfish are often prepared na buzaru, simmered in a brandy-and-wine-enriched tomato sauce. Langoustines are used here, but the preparation works just as well with...
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Cooking tools:
- Blender
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Match
- Bread knife
- Serving bowl
Ingredients
- 1⁄3 cup olive oil
- 1⁄4 cup bread crumbs
- 8 cloves garlic, minced
- 1⁄2 small yellow onion, minced
- 3 tbsp. cognac or brandy
- 3⁄4 cup dry white wine
- 2 tbsp. tomato paste
- 1 (15-oz.) can whole peeled tomatoes, puréed
- Kosher salt
- freshly ground black pepper
- 1 1⁄2 lb. raw, unpeeled langoustines or shrimp, heads on
- 1 tbsp. minced parsley
- 2 tsp. fresh lemon juice
- Country bread, for serving
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