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Croatian Skampi

This stew of shrimp – you can use mussels and clams instead – is served all over Croatia, but particularly in the coastal regions. If you don’t want to use the wine and brandy, you can replace with fish stock.

Croatian Skampi by Simon Majumdar

Croatian Skampi Recipe

(Serves 4)


  • 2 lbs Shrimp (Raw and with Head On)

  • ¼ Cup Olive Oil

  • ½ Cup Bread Crumb

  • 6 Cloves of Garlic (Peeled and Sliced)

  • 1 Yellow Onion (Finely Diced)

  • ¼ Cup Parsley (Chopped)

  • ½ Cup Dry White Wine

  • ½ Lemon (Juice and Zest)

  • 1/8 Cup Brandy

  • 2 Tablespoons Tomato Paste


  1. Dry toast the bread crumbs until golden brown.

  2. Remove from the pan and set aside.

  3. Add olive oil to the pan and bring to a medium heat.

  4. Add onions to the pan and cook until soft and golden.

  5. Add the garlic to the pan. Cook until it loses its raw smell.

  6. Add the brandy to the pan. Carefully light with a match and flambé until the alcohol has burned off.

  7. Add the wine, the tomato paste, and cook until reduced by half.

  8. Add the shrimp and cook gently for two minutes a side (turning once).

  9. Add the breadcrumbs back to the pan and combine.

  10. Sprinkle with lemon juice and lemon zest.

  11. Sprinkle with parsley before serving.

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