Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them very dry before cooking to ensure they sear properly.
LUNCH
Croatian Buzara Shrimp with Creamy Polenta and Garlic
This Croatian Buzara recipe features succulent shrimp simmered in a rich white wine and garlic sauce, perfectly complemented by creamy polenta. It's a flavorful and comforting dish that brings the taste of the Adriatic to your table.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
02
Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
03
In the same skillet, add the remaining 2 minced garlic cloves and cook for 30 seconds. Pour in 1/2 cup of dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2 minutes until the alcohol evaporates.
04
Stir in 1/2 cup of crushed tomatoes, 1/4 cup of chopped fresh parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
05
Return the cooked shrimp to the sauce and gently toss to coat. Simmer for another 2-3 minutes, just until the shrimp are heated through. Do not overcook the shrimp.
06
While the shrimp are simmering, prepare the polenta. Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in 1 cup of instant polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the polenta is creamy and thick.
07
Serve the Croatian Buzara shrimp immediately over generous portions of creamy polenta.
About This Recipe
This Croatian Buzara recipe features succulent shrimp simmered in a rich white wine and garlic sauce, perfectly complemented by creamy polenta. It's a flavorful and comforting dish that brings the taste of the Adriatic to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a pinch of red pepper flakes to the sauce for a subtle kick. Ensure your shrimp are fully thawed and patted dry before cooking to get a good sear.
Easy Substitutions
If you don't have fresh shrimp, frozen shrimp can be used, just ensure they are fully thawed and patted dry. Chicken broth can be substituted for white wine if preferred. For a richer polenta, use milk or a mix of milk and water.
Storage & Reheating
Store leftover Buzara shrimp and polenta separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve with a side of crusty bread to soak up the delicious sauce. A simple green salad with a lemon vinaigrette would also complement the richness of the dish. For a more substantial meal, consider adding some steamed asparagus or green beans.
Common Mistakes
Overcooking the shrimp is the most common mistake, leading to a rubbery texture. Cook them just until pink and opaque. Not reducing the wine sufficiently can leave a harsh alcoholic taste. Ensure it simmers for at least 2 minutes. Not stirring the polenta enough can result in a lumpy texture; whisk continuously when adding it to boiling water. Using too much tomato can overpower the delicate shrimp flavor; a small amount is best for color and subtle sweetness. Forgetting to season the polenta can leave it bland; add salt to the water when cooking.
Frequently Asked Questions
What kind of white wine is best for Buzara?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay works best. Avoid sweet wines as they will alter the flavor profile.
Can I make the Buzara sauce ahead of time?
You can prepare the sauce up to the point of adding the shrimp. Store it in the refrigerator and add the shrimp just before serving, cooking them for the specified time.
How can I make the polenta creamier?
For extra creamy polenta, you can substitute some or all of the water with milk or chicken broth. Adding a tablespoon of butter or a sprinkle of Parmesan cheese at the end also helps.
MORE TO KNOW
Buzara is a traditional Croatian cooking method, particularly popular along the Adriatic coast, where seafood is abundant. The term 'buzara' refers to a simple, rustic preparation where seafood (often mussels or shrimp) is cooked in its own juices with white wine, garlic, and breadcrumbs, sometimes with a touch of tomato. This recipe simplifies the breadcrumb component for a smoother sauce, focusing on the fresh flavors of the sea and aromatic garlic. The key is not to overcook the shrimp, as they can become tough quickly.
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