Shrimp Mosca

019Sweet Texas Gulf Shrimp are a treat whether you boil, broil, bake, or fry them.  This skillet of spicy shrimp served with rice is just as perfect for a special guest dinner as for a casual family gathering.  I cooked Shrimp Mosca first from a recipe found in one of my Louisiana cookbooks:  Shadows on the Teche.  In New Orleans everyone knows of  Mosca’s restaurant, owned and operated by the Mosca family. Its claim to fame is that it serves  THE BEST ITALIAN  food in the South.  It reminds me of my recipe for Singapore style Chili shrimp because traditionally the shrimp are prepared and served with the shells on, with the messy fun of peeling at the table and having the sauce to dunk your bread in. In this version of Shrimp Mosca, I peel and devein the shrimp before cooking.  The addition of bread crumbs does soak up some of the sauce but gives a delicious crusty topping.

2 lbs. shrimp, peeled and deveined

1 stick of butter,

1/2 cup olive oil

1/2 cup Worcestershire sauce

1 1/2 teaspoon salt

1 1/2 teaspoon black pepper

1 1/2 teaspoon red pepper

5 garlic cloves, crushed and minced

2  teaspoons fresh thyme

1 Tablespoon fresh rosemary, leaves stripped and minced

1 teaspoon celery salt

1 cup bread crumbs

Set oven to 400 degrees.

Peel and devein shrimp and place in large baking dish coated with cooking spray.  Put all ingredients escept the shrimp and bread crumbs in a pan and simmer on low for about 5 minutes without bringing to a boil.  Pour sauce over shrimp and sprinkle with bread crumbs.  Bake at 400 degrees for 15 minutes. Serve with rice and crusty French bread.

One thought on “Shrimp Mosca

  1. Your recipe sounds good. I make a version of this shrimp as well and I agree about doing it without the shells. We ate at Mosca and the shrimp was good but way too messy to eat when dining out. 🙂

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