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.

Anchor Oyster Bar - San Francisco

What visit to San Francisco can be called complete without some clam chowder or Dungeness crab? Not a one!

We were in the Castro today around lunchtime, so we stopped at Anchor Oyster Bar. I used to live up the street from there and would regularly come down to sit at the bar with a cup of chowder and some sourdough bread.


We started the meal the same way with a cup of chowder each and we ended up with three orders of bread, as I was using mine as a spoon. The soup is rich and creamy with lots of clams. After a chilly morning of photographing, it certainly hit the spot.

We both ordered the special - Dungeness crab meat burger on a toasted sesame seed bun with lettuce, tomato, and tarter sauce. Large pieces of lump crab meat on an overfilled sandwich. Just a hint of sauce to hold things together but not overwhelm the delicate taste of the crab.

In short, it was a terrific sandwich and a wonderful meal!

While I think they are a little stingy with the bread, the wait staff is quick and efficient.

Middendorf's Seafood Restaurant

On the way back from the Ponchatoula Strawberry Festival, I stopped off at Middendorf's for lunch. Their thin fried catfish is incredible. The coating is perfect--so light that the flavor of the fish comes through. I got the fried shrimp and catfish meal and the plate was piled high with 5 pieces of fish, 6 shrimp, 2 hushpuppies and a good size portion of crisp French fries. It came with coleslaw but I gave mine away. The service is fast and friendly and I'd definitely say that this place is worth the drive from New Orleans.