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Monday, April 29, 2013

Modified Shrimp Mosca

I've had a recipe in my files for a while from Mosca's Restaurant in Avondale, Louisiana. The original used too much salt and dried herbs instead of fresh, neither of which seemed palatable to my taste. I also wanted a hair more heat, so I halved the black pepper and added 1/2 teaspoon of cayenne pepper.

Modified Shrimp Mosca

Serves 2

2 pounds large (21–30 count) Louisiana shrimp, peeled and deveined
 1/4 cup olive oil
 1/2 teaspoon salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon cayenne pepper
 3 Tablespoons oregano
 3 Tablespoons rosemary, chopped
 3 bay leaves
 6-10 cloves garlic, mashed
 1/2 cup dry white wine French bread


Add the shrimp, oil, salt, pepper, oregano, rosemary, bay leaves, and garlic to a large skillet set over medium-high heat.

Cook, stirring occasionally, for 5 to 7 minutes until shrimp are pink and the liquid in the pan is nearly gone.

Reduce heat to medium-low and add the wine.

Cook at a low simmer until the liquid is reduced by half, about 5 to 7 minutes.

Serve the shrimp hot with the pan juices. Use French bread to mop up the sauce.

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