Shrimp Mosca
Shrimp Mosca is a classic New Orleans dish known for its rich flavors and deep roots in the city's culinary heritage. The recipe is closely associated with the iconic restaurant Mosca's, located in Avondale, Louisiana. Founded in the 1940s by Provino Mosca, this family-run establishment has become a beloved institution, celebrated for its traditional Italian cuisine with a Southern twist.
The Shrimp Mosca recipe typically features large Gulf shrimp seasoned with a blend of garlic, olive oil, and various herbs and spices. The dish is often prepared by pan-searing the shrimp until they are succulent and flavorful. The combination of bold seasonings and high-quality seafood reflects the influence of both Italian and Southern cooking styles, showcasing the culinary diversity that characterizes New Orleans cuisine. Over the years, Shrimp Mosca has gained popularity not only for its delicious taste but also for its connection to the enduring culinary legacy of Mosca's restaurant, making it a symbol of the intersection between Italian and Southern culinary traditions in the vibrant city of New Orleans.
Ingredients:
2 lbs. large, whole fresh shrimp
¾ cup olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. oregano
1 tsp. rosemary (fresh if you can find)
3 bay leaves (fresh if you can find)
6-10 cloves unpeeled garlic, mashed
½ cup dry white wine (I use dry vermouth)
Instructions:
Place all ingredients except wine into a large skillet. Cook over medium-high heat for fifteen to twenty minutes or until the shrimp are pink and the liquid produced by the shrimp has almost completely disappeared. Stir occasionally. Reduce the heat and add the wine. Cook at a low simmer until the liquid is reduced by half, about five to seven minutes. Serve the shrimp hot with the pan juices.