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Danas su se banci na splitskoj Peškariji crvenjeli od lijepih, velikih škampi, ma bila ih je divota gledat‘. Netko uživo, netko u reporterskom điru, a ja na Facebook stranici Splitska peškarija koja mi stalno izaziva zazubice, gdje je fotografija friških škampi objavljena uz duhovit komentar da su tako veliki da bi mogli orahe čistit. Pitate li se pošto su bili, znači da niste pročitali izvještaj naše reporterske ekipe pa to ispravite (evo link).

Gledajući svo to bogatstvo mora zapitala sam se kako će završiti. Vjerojatno u buzari? Nemam ništa protiv te ideje, ali zašto ne isprobati još neke recepte? Jer zaista ih ne nedostaje, samo ih se treba sjetiti. Pripremaju se na cijelom Mediteranu, u Sjevernoj i Južnoj Americi, Japanu i drugim djelovima Azije, da dalje ne nabrajam i pritom se ponegdje pripremaju na načine koji bi nama ovdje mogli zvučiti malo previše neobično, dok se drugdje spremaju malo više u skladu s našim pojmovima dobrih jela od škampi.

Evo nekoliko ideja, ako ste se danas uspjeli domoći kojeg ili da vam se nađe pri ruci idući put kad vam se posreći na Peškariji.

Ali, naravno, najprije jedan dobar recept za buzaru, ako netko slučajno nije siguran kako je pripremiti.

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Škampi na buzaru

Sastojci:

1 kg škampi
200 ml bijelog vina
100 ml maslinovg ulja
100 ml umaka od rajčice
3-4 češnja češnjak
4 žlice peršina
1 žlica mrvica
sol, papar

Priprema:

Škampe stavite na ulje pa ih kratko prepržite uz miješanje, a zatim ih zalijte vinom i kuhajte par minuta, dok alkohol ne ispari. Dodajte umak od rajčica, sol i papar, promiješajte ili protresite posudu pa dodajte krušne mrvice te sjeckani češnjak i peršin. Poklopite i pustite da se kuha 15-ak minuta. Gustoću umaka prilagodite svom ukusu dodavanjem još malo vode ili krušnih mrvica. 

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Shutterstock
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Juha od škampi i školjki

Sastojci:

500 g škampi
300 g dagnji ili kućica 
200 ml maslinovog ulja
200 ml bijelog vina
100 ml konjaka
2 žlice brašna
4 češnja češnjaka
1 mrkva
1 luk
1/2 lukovice koromača
1/8 korijena celera
sol, papar

Priprema:

na pola količine maslinovog ulja ispirjajte dva usitnjena češnja češnjaka, čim zamirišu dodajte oprane školjke i vino pa kuhajte dok se školjke ne otvore. Očistite ih, a tekućinu procijedite i sačuvajte. Sačuvajte i nekoliko praznih školjki.

Škampe očistite, kore zapecite u pećnici, a repiće stavite sa strane.

Na preostalom ulju prodinstajte nasjeckani luk, kad postane staklast dodajte mu nasjeckanu mrkvu, celer i koromač pa kratko pirjajte. Dodajte zapečene kore od škampa i prazne školjke. Zalijte konjakom i flambirajte. Dodajte vode da sve pokrije pa kuhajte oko pola sata. Procijedite.

Odvojeno ispirjajte usitnjeni preostali češnjak, dodajte mu repove škampi i meso školjki te ih pospite brašnom. Dobro promiješajte pa zalijte s malo temeljca od škampi i dobro promiješajte. Dodajte još temeljca od škampi i od školjki, sol i papar pa kuhajte još 20-ak minuta.

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Shutterstock
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Linguini sa škampima

Sastojci:

500 g očišćenih škampi
500 g linguina ili drugih tankih rezanaca
50 g maslaca
50 g parmezana
25 g nasjeckanog peršina
50 ml maslinovog ulja
4 češnja češnjaka
1-2 limuna
sol, papar

Priprema:

Začinite škampe solju i paprom, a linguine skuhajte, procijedite i sačuvajte malo vode od kuhanja.

U široku tavu stavite maslac i maslinovo ulje, pričekajte da se maslac otopi pa smanjite vatru i dodajte usitnjeni češnjak. Pirjajte dok zamiriše pa dodajte škampe. Pirjajte uz miješanje 4-5 minuta, dok škampi nisu skoro gotovi, zatim maknite s vatre, dodajte sok od limuna, malo vode od kuhanja tjestenine, parmezan, po želji i koricu te dobro izmiješajte. Ubacite tjesteninu, promiješajte da se umak rasporedi, pospite peršinom i poslužite.

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Shutterstock
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Škampi u tempuri

Sastojci:

500 g očišćenih škampi
125 g brašna
30 g kukuruznog škroba
250 ml vrlo hladne vode
1 jaje
½ žličice soli
ulje za prženje

Priprema:

Pomiješajte jaje i vodu pa im dodajte brašno i promiješajte vilicom. Nemojte previše miješati.

Pomiješajte kukuruzni škrob i sol pa u tu smjesu uvaljajte škampe. 

Zagrijte ulje, a čim postane dovoljno vruće, uzimajte jedan po jedan repić pa ih močite u tempuru i stavljajte u ulje. Pržite ih 4-5 odjednom, da se ulje ne bi ohladilo i to po dvije do tri minute sa svake strane pa ih vadite na tanjur prekriven kuhinjskim ubrusom.

Ako želite poslužite ih s tradicionalnim umakom koji se priprema od 180 ml daishi umaka, 45 ml soja umaka, 30 ml mirina i 2 žlice šećera. Sve treba pomiješati uz lagano zagrijavanje, a po želji se doda i sok iscijeđen iz jedne naribane daikon rotkve.

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Danas su se banci na splitskoj Peškariji crvenjeli od lijepih, velikih škampi, ma bila ih je divota gledat‘. Netko uživo, netko u reporterskom điru, a ja na Facebook stranici Splitska peškarija koja mi stalno izaziva zazubice, gdje je fotografija friških škampi objavljena uz duhovit komentar da su tako veliki da bi mogli orahe čistit. Pitate li se pošto su bili, znači da niste pročitali izvještaj naše reporterske ekipe pa to ispravite (evo link).

Gledajući svo to bogatstvo mora zapitala sam se kako će završiti. Vjerojatno u buzari? Nemam ništa protiv te ideje, ali zašto ne isprobati još neke recepte? Jer zaista ih ne nedostaje, samo ih se treba sjetiti. Pripremaju se na cijelom Mediteranu, u Sjevernoj i Južnoj Americi, Japanu i drugim djelovima Azije, da dalje ne nabrajam i pritom se ponegdje pripremaju na načine koji bi nama ovdje mogli zvučiti malo previše neobično, dok se drugdje spremaju malo više u skladu s našim pojmovima dobrih jela od škampi.

Evo nekoliko ideja, ako ste se danas uspjeli domoći kojeg ili da vam se nađe pri ruci idući put kad vam se posreći na Peškariji.

Ali, naravno, najprije jedan dobar recept za buzaru, ako netko slučajno nije siguran kako je pripremiti.

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image
Shutterstock
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Škampi na buzaru

Sastojci:

1 kg škampi
200 ml bijelog vina
100 ml maslinovg ulja
100 ml umaka od rajčice
3-4 češnja češnjak
4 žlice peršina
1 žlica mrvica
sol, papar

Priprema:

Škampe stavite na ulje pa ih kratko prepržite uz miješanje, a zatim ih zalijte vinom i kuhajte par minuta, dok alkohol ne ispari. Dodajte umak od rajčica, sol i papar, promiješajte ili protresite posudu pa dodajte krušne mrvice te sjeckani češnjak i peršin. Poklopite i pustite da se kuha 15-ak minuta. Gustoću umaka prilagodite svom ukusu dodavanjem još malo vode ili krušnih mrvica. 

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image
Shutterstock
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Juha od škampi i školjki

Sastojci:

500 g škampi
300 g dagnji ili kućica 
200 ml maslinovog ulja
200 ml bijelog vina
100 ml konjaka
2 žlice brašna
4 češnja češnjaka
1 mrkva
1 luk
1/2 lukovice koromača
1/8 korijena celera
sol, papar

Priprema:

na pola količine maslinovog ulja ispirjajte dva usitnjena češnja češnjaka, čim zamirišu dodajte oprane školjke i vino pa kuhajte dok se školjke ne otvore. Očistite ih, a tekućinu procijedite i sačuvajte. Sačuvajte i nekoliko praznih školjki.

Škampe očistite, kore zapecite u pećnici, a repiće stavite sa strane.

Na preostalom ulju prodinstajte nasjeckani luk, kad postane staklast dodajte mu nasjeckanu mrkvu, celer i koromač pa kratko pirjajte. Dodajte zapečene kore od škampa i prazne školjke. Zalijte konjakom i flambirajte. Dodajte vode da sve pokrije pa kuhajte oko pola sata. Procijedite.

Odvojeno ispirjajte usitnjeni preostali češnjak, dodajte mu repove škampi i meso školjki te ih pospite brašnom. Dobro promiješajte pa zalijte s malo temeljca od škampi i dobro promiješajte. Dodajte još temeljca od škampi i od školjki, sol i papar pa kuhajte još 20-ak minuta.

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image
Shutterstock
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Linguini sa škampima

Sastojci:

500 g očišćenih škampi
500 g linguina ili drugih tankih rezanaca
50 g maslaca
50 g parmezana
25 g nasjeckanog peršina
50 ml maslinovog ulja
4 češnja češnjaka
1-2 limuna
sol, papar

Priprema:

Začinite škampe solju i paprom, a linguine skuhajte, procijedite i sačuvajte malo vode od kuhanja.

U široku tavu stavite maslac i maslinovo ulje, pričekajte da se maslac otopi pa smanjite vatru i dodajte usitnjeni češnjak. Pirjajte dok zamiriše pa dodajte škampe. Pirjajte uz miješanje 4-5 minuta, dok škampi nisu skoro gotovi, zatim maknite s vatre, dodajte sok od limuna, malo vode od kuhanja tjestenine, parmezan, po želji i koricu te dobro izmiješajte. Ubacite tjesteninu, promiješajte da se umak rasporedi, pospite peršinom i poslužite.

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image
Shutterstock
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Škampi u tempuri

Sastojci:

500 g očišćenih škampi
125 g brašna
30 g kukuruznog škroba
250 ml vrlo hladne vode
1 jaje
½ žličice soli
ulje za prženje

Priprema:

Pomiješajte jaje i vodu pa im dodajte brašno i promiješajte vilicom. Nemojte previše miješati.

Pomiješajte kukuruzni škrob i sol pa u tu smjesu uvaljajte škampe. 

Zagrijte ulje, a čim postane dovoljno vruće, uzimajte jedan po jedan repić pa ih močite u tempuru i stavljajte u ulje. Pržite ih 4-5 odjednom, da se ulje ne bi ohladilo i to po dvije do tri minute sa svake strane pa ih vadite na tanjur prekriven kuhinjskim ubrusom.

Ako želite poslužite ih s tradicionalnim umakom koji se priprema od 180 ml daishi umaka, 45 ml soja umaka, 30 ml mirina i 2 žlice šećera. Sve treba pomiješati uz lagano zagrijavanje, a po želji se doda i sok iscijeđen iz jedne naribane daikon rotkve.

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Splitska peškarija, Shutterstock Shutterstock Shutterstock Shutterstock Shutterstock
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StoryEditorOCM
Slanonije sve u buzari

Što napraviti s ovako lijepim, svježim škampima? Imamo nekoliko ideja, mogli biste skuhati cijeli ručak samo s njima...

17. studenog 2023. - 14:07

Danas su se banci na splitskoj Peškariji crvenjeli od lijepih, velikih škampi, ma bila ih je divota gledat‘. Netko uživo, netko u reporterskom điru, a ja na Facebook stranici Splitska peškarija koja mi stalno izaziva zazubice, gdje je fotografija friških škampi objavljena uz duhovit komentar da su tako veliki da bi mogli orahe čistit. Pitate li se pošto su bili, znači da niste pročitali izvještaj naše reporterske ekipe pa to ispravite (evo link).

Gledajući svo to bogatstvo mora zapitala sam se kako će završiti. Vjerojatno u buzari? Nemam ništa protiv te ideje, ali zašto ne isprobati još neke recepte? Jer zaista ih ne nedostaje, samo ih se treba sjetiti. Pripremaju se na cijelom Mediteranu, u Sjevernoj i Južnoj Americi, Japanu i drugim djelovima Azije, da dalje ne nabrajam...

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12. svibanj 2024 17:09