Way out in Avondale, there's a little Italian restaurant called Mosca's. With a long and colorful history (urban legends of it being a mafia hangout), you know that the food here is top-notch. Their "Shrimp Mosca," one of the house specialties, is easy to make, but relies on the quality of the shrimp, and we say, "Louisiana seafood all the way!" If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2011, and they'll donate $5 to WWOZ.
Makes 2 to 4 servings
2 pounds large (21–30 count) Louisiana shrimp, peeled and deveined, with tails left on
3/4 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
3 bay leaves
6-10 cloves unpeeled garlic, mashed
1/2 cup dry white wine
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.