I got the idea for this one from a Lidia Bastianich Feast of the Seven Fishes, and it’s delicious. It was a little unclear if the breadcrumbs are meant to be sprinkled on top or if they are supposed to thicken the sauce, but either way it’ll work. She says it’s from the Northern Adriatic coast, and it’s a common recipe.
Shrimp alla Buzara
1/2 pound shrimp, cleaned (I used the shells in my fish stock)
2 garlic cloves, sliced
1 shallot, minced
2 tablespoons tomato paste
1/2 cup white wine
1/2 cup fish stock
1 cup fresh breadcrumbs
2 tablespoons parsley, chopped
Saute the shrimp in a little olive oil to brown them but not fully cook them. Remove to a plate. This can be done ahead of time. Saute the shallot and garlic in some olive oil until softened. Add the tomato paste and let it rust a bit. Deglaze with the wine and stock and reduce about half. Add the shrimp back in and finish cooking through for a minute. Add the breadcrumbs and parsley and serve.
