If you haven’t heard of the Croatian buzara, it’s a way to cook seafood in a sauce made of garlic, wine, parsley and breadcrumbs. One thing I didn’t know is that there are two ways to make a buzara, the first being a ‘red buzara’ which is the usual way to make the recipe where you add tomatoes, or tomato puree to the recipe. If you want to give this a whirl, you can try my Mussels Buzara recipe.
But today I’m trying the ‘white buzara’ which keeps everything except the tomatoes, hence making it ‘white’. This recipe is kinda like Croatia’s version of garlic prawns. My mum would make it on Fridays and with Lent here it’s the perfect Lenten eating recipe.
There’s no other side that you need other than toasted, crusty bread. Potatoes, rice or pasta just won’t cut it. But do enjoy it with a glass of white wine 🙂
- 100mls extra virgin olive oil
- 60 grams of brown onion, finely diced
- Four garlic cloves, pressed
- 500 grams of prawns, cleaned
- 150mls white wine
- Half a bunch of parsley
- 10 grams of breadcrumbs
- salt and pepper, to taste
- Wash the cleaned prawns and leave to dry
- In a saucepan heat the olive oil, add the diced onion. Once translucent, add the garlic and sauté for two minutes
- Add the cleaned prawns and after another two minutes add the white wine.
- Keep stirring for about 10 minutes or until prawns are cooked and add the parsley, breadcrumbs and salt and pepper to taste. Cook for a further five minutes, or until prawns are completely cooked through.
- Serve hot with crusty bread to mop up the sauce.
Let me know if you tried this sensational prawn recipe and what you thought?
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)