Scampi Buzara #EattheWorld

Today the Eat the World writers are looking at Montenegro. Read more about the Eat the World project here.

The Montenegro Line-Up

• Montenegrin Brav u Mlijeku / Lamb in Milk by Sneha's Recipe

• Pečena Piletine Sa Rižom (Baked Chicken & Rice) by Amy's Cooking Adventures

• Ražnjići (Montenegrin Meat Skewers) A Day in the Life on the Farm

• Scampi Buzara by Culinary Cam (you're here)

About Montenegro

Let's start with the country: Montenegro. For much of the 20th century Montenegro was a part of Yugoslavia; from 2003 to 2006 it was a component of the federated union of Serbia and Montenegro. That explains why we couldn't find it in either of our atlases; both were published in 1997. I told the boys, "maybe it's such a new country, it's not in here as its own nation." We did find it...as part of Yugoslavia.

The country’s names—both Montenegro (from Italian) and Crna Gora—denote “Black Mountain,” in reference to Mount Lovćen. Looking at it, along the horizon, we read, it's a dark mountain that appears to reach the top of the sky.

National identity is in continued controversy - between Montenegrins and Serbs. Both groups retain their Orthodox religious traditions and share many common cultural attributes, including the Cyrillic alphabet. Because of such obvious commonalities, most Serbs see Montenegrins as “Mountain Serbs,” and many—but not all—Montenegrins view themselves as Serb in origin.

Scampi Buzara

Yesterday morning Wendy messaged me to ask if I needed help with the prelim HTML. Oh, geez. Yes, I clearly needed help. I came up with a recipe based on what I had in the fridge and this is the result.

Ingredients

• 1 1/2 pounds peeled large shrimp (tail-on is optional)

• 1/2 cup olive oil

• 1/4 cup gluten-free breadcrumbs

• 1 Tablespoon minced garlic

• 1/4 cup finely chopped fresh parsley

• 1 cup diced tomatoes (I had an orange heirloom tomato)

• 2 cups dry white wine

• salt and pepper to taste

• 
  

Procedure

Heat a large skillet over medium heat. Add the oil and toast the breadcrumbs until nice and golden. Stir in the garlic and tomatoes. Bring to a simmer and cook uncovered for 10 minutes.

Pour in the wine, season with salt and pepper, and bring to a boil. Add the shrimp, reduce heat to a simmer, and cover with the lid. Simmer until shrimp are opaque and cooked through and the juices have thickened..Stir in the parsley and serve immediately.