Shrimp Mosca
"Down in New Orleans everyone knows of or has been to Mosca's restaurant. It's a dive, owned and operated by the Mosca family forever and serves absolutely THE BEST ITALIAN food in the South. The food is served family-style, the wine is served in little juice glasses, and it's way out of town. Always a fun evening filled with great food and good friends!"
photo by Eq 4.
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 2 lbs shrimp, fresh, unpeeled (15-20 count)
- 6 -8 garlic cloves
- 2 bay leaves
- 1 teaspoon black pepper, ground fresh
- 1 teaspoon salt
- 1 teaspoon rosemary, dried and crushed in your hand
- 1 teaspoon oregano, dried and crushed in your hand
- 2 ounces extra virgin olive oil
- 1 ounce sauterne white wine
directions
- Heat oil in frying pan and add shrimp and spices, saute for 15 minutes, or until the shrimp turn pink.
- Add wine and simmer for 10 minutes more.
- Shrimp are to be peeled at tableside and served with hot, crisp bread for dunking into the sauce.
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Reviews
-
Being from NOLA, it's been my experience that even shell on shrimp cook within 10 min. Has anyone found the cook time to be too long with shell/heads on? I do agree the heads/shell make all the difference in the world as far as taste - so much more umph! -
Absolutely delicious! I modified a bit by peeling shrimp, using Reisling, increased wine to 2-3oz for more 'sauce' and thickened it slightly by sprinkling in flour and stirring well at the end of the simmer time. Also, served this on a bed of angel hair pasta. -
A beautifully seasoned dish, really lovely. I did have to adjust down for one serving, and I used already peeled shrimp, so I carefully made further adjustments for that. I'm looking forward to making this again for my family and friends. Thanks for a keeper, Trinkets.
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.
