The secret of these elegant yet yummy finger food is that they are crisp and fresh in the same time.
As you bite them you’ll experience a satisfying explosion of Dalmatian flavors and textures. The key is freshness of ingredients.
- 1/2 kg shrimps
- 3 cloves garlic
- 1 bunch parsley ( chopped)
- 1dl olive oil
- 1 dl dry white vine
- 2-3 spoons tomato pure
- salt to taste
- pepper to taste
You’ll also need 20-25 pieces of conchiglioni pasta and 10-15 cherry tomatoes( cut in half).
- You have to clean the shrimps: Heat the plain pan until hot and then put the shrimps in it.Stir for just just 1-2 minutes until shrimps turn to yellow/brown color. Than put it on plate and take away only legs, leave the shell. Now, shrimps are ready for Buzara.
- Heat the olive oil on medium heat, than add garlic, parsley and shrimps. Stir it for 5 minutes, add tomato pure and stir it again for a minute. Finally add vine and increase the heat, stir it for next 5-10 minutes until alcohol evaporate and sauce became thick.
- Than add salt and pepper to taste, depends of you.
In the meantime cook pasta (type conchiglioni)- it should be cooked “al dente”, do not over cook it. Put it aside until cold.
- Take a small spoon and put a Buzara in each pasta. Make a sure that in each pasta is at least 1 shrimp and 1 half of tomato.
- Put filled pasta in baking pan, and spread it with remaining sauce.
- Preheat the oven on 200”c and baked pasta on grill just 5-10minutes until the pasta turn to golden-brown color on the edges.
Serving suggestion: Just before you are serving it, garnish it with fresh basil or parsley or chilli peppers and sprinkle it with olive oil. A glass of Prosseco will be a nice addition as well.
Make a night with friends in relaxed atmosphere, by doing all the work few hours before, just put everything into oven at the last moment.