Easy to make Adriatic sea fisherman’s speciality.
1,5 kg prawns
1/2 cup olive oil
1 cup white wine
1/2 can peeled tomatoes (chopped, with liquid)
6 garlic cloves (chopped)
1/2 cup parsley (chopped)
1 tbsp bread crumbs
Heat the olive oil in a large saucepan over medium heat. Add chopped garlic and sauté for 30 second, add parsley and sauté for 30 more seconds. Add breadcrumbs and sauté for another 30 seconds. Then add prawns, wine and tomatoes. Season with salt and pepper. Stir and cook on low heat for 15 minutes to half an hour (depending on the size of the prawns).
Serve sprinkled with fresh parsley.
Usually it is eaten with polenta or bread, but it will go well with the rice also.
With Leftovers (if any) it’s easy to make Pasta a la buzara. Remove the prawns from the shell, cut them into smaller pieces. Cook pasta al dente, add the prawns and remaining sauce.