DALMATIAN FINGER FOOD (pasta conchiglioni filled with shrimps “Buzara”)


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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.

SHRIMPS BUZARA 

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).

METHOD:

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  1. 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.
  2. 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.
  3. 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.

  1. 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.
  2.  Put filled pasta in baking pan, and spread it with remaining sauce.
  3.  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.

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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.


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