JUMBO SHRIMP BUZARA STYLE
Steps:
- Recommended equipment: A heavy-bottomed sauté pan, 10- to 12-inches diameter, for the sauce A heavy-bottomed 13- to 14-inch skillet for searing the shrimp 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 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 ¼ teaspoon of the salt and ¼ 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 ¼ 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. Pour 2 tablespoons of olive oil in the wide skillet and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil and season with 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 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.
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Queen Dynasty
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Amy Ambrosio
[email protected]This dish was not what I expected. The shrimp were overcooked and the sauce was too thin.
Nadia Mustafa
[email protected]I found this recipe to be a bit bland. I added some extra garlic and red pepper flakes to give it more flavor.
Wahid Aqill
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The shrimp were cooked well and the sauce was flavorful.
Leanne Doyle
[email protected]This recipe was easy to follow and the results were amazing. The shrimp were cooked perfectly and the sauce was flavorful and rich. I will definitely be making this again.
Eric Cicero
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The shrimp were tender and the sauce was delicious. I will definitely be making this again.
Obed Junior
[email protected]This dish was amazing! The shrimp were cooked to perfection and the sauce was flavorful and rich. I will definitely be making this again soon.
RIAJ Uddin
[email protected]This recipe is a keeper! The shrimp were succulent and the sauce was divine. I served it over angel hair pasta and it was the perfect meal.
Touqeer Khan
[email protected]I made this for a dinner party and everyone loved it. The shrimp were cooked perfectly and the sauce was delicious. I will definitely be making this again.
Malik Adrees
[email protected]This dish was easy to make and very tasty. I used large shrimp and they cooked in just a few minutes. The sauce was flavorful and I loved the addition of the white wine.
lexy puppy
[email protected]I've made this recipe several times and it always turns out great. The shrimp are always tender and juicy, and the sauce is delicious. I love serving this dish over pasta or rice.
Zain Zainmailk
[email protected]This shrimp buzara was a hit with my family! The sauce was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.