Shrimp Mosca

A couple of weekends ago, Aaron and I met up with our dear friend Sunny, her two turbo-sprouting boys, and her sweet mom for lunch. I sat next to her mom, and while Aaron entertained the boys and Sunny skimmed the menu, I got the chance to really catch up with her.

As we got to chatting, the subject matter landed on food, of course. She’s from cajun country, so I got giddy in my seat listening to her share stories about the culinary historic era and her memories of the food she ate growing up. And her accent? I wish I could BOTTLE IT.

Since our meet up, she’s been faithfully sending me weekly recipes, from her heritage, from her history. I absolutely love it. Her sweet emails are so cleverly crafted, you feel like a little kid, being tucked into bed while your mom reads you a cozy bedtime story. I’m hooked. On her recipes. On her.

That said, I’m showcasing one of her favorites tonight, a cajun classic, originating in an old Italian restaurant in N’awlins; the shrimp mosca!

Shrimp lovers, this is for you.

(thank you Betty Boudreaux, via Mary Ann!)

p.s. quick disclaimer: I need to tell you that my version might not be AS authentic, because the original recipe calls for the shrimp to be cooked in their shells. Oops, the frozen shrimp I picked up yesterday had already been peeled. We still cool?

Shrimp Mosca:

What it took for 2:

* 1/2 pound shrimp, peeled and deveined
* 1/2 cup white wine
* 3 Tbs. olive oil
* 1 Tbs. freshly chopped oregano
* 1 Tbs. freshly chopped rosemary
* 4-6 cloves garlic, minced
* 3 bay leaves, crushed (I used dried)
* 1 tsp coarse salt
* 1/2 tsp freshly ground pepper
* crusty french bread

Pat dry the shrimp and toss them with the herbs, bay, salt and pepper.

Heat the oil in a medium skillet over medium-high. Add the garlic and shrimp and sear until pink, 2 minutes. Flip and sear 30 more seconds. Add the wine and let sizzle and cook off, another minute or two.

Serve the herby, juicy shrimp with some good french bread.

Divine, I tell you.

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18 Responses to Shrimp Mosca

  1. Marla July 27, 2011 at 2:38 pm #
    NOLA is so wonderful as is this shrimp! Looks amazing Bev & lovely photos too :)
    • Bev Weidner July 27, 2011 at 2:55 pm #
      Thank you Marla! Oh, I know - I loooove NOLA.
  2. carly {carlyklock} July 27, 2011 at 2:46 pm #
    I thought this was going to be super naughty, so I was surprised when I saw this ingredient list. Hooray! It looks so good, and I can eat it. Probably minus the bread, dangit. Can't wait to see what else comes from MaryAnn/Betty Boudreaux/Sunny!
    • Bev Weidner July 27, 2011 at 2:56 pm #
      That's RIGHT - you and that weird diet! Well, indulge on the shrimp at least. :)
  3. Jen July 27, 2011 at 2:46 pm #
    One of my co-workers at Tulane made this for a dinner party one night. I'd never heard of it, but it's one of my favorite new New Orleans discoveries. With the shells on, it's very similar to new orleans-style barbecued shrimp, which is basically shrimp cooked in a butter bath.
    • Bev Weidner July 27, 2011 at 2:57 pm #
      Yesss, so I've read! I've never eaten shrimp with the shells on, but I'm willing to change my ways, if that's what the cool people do. :)
  4. Karla July 27, 2011 at 6:46 pm #
    Your photos are absolutely gorgeous! This whole post makes me wish I was on a sunny porch with a glass of wine, this dish and a lovely fella. I've actually never cooked shrimp, but I think you've just inspired me!
    • Bev Weidner July 27, 2011 at 7:26 pm #
      Why thank you so much Karla! You've never cooked shrimp before??? Well, this is a SUPER easy recipe for getting your feet wet! Thanks for dropping by! I LOVE your site!
  5. Aggie July 27, 2011 at 6:50 pm #
    I love cajun everything. I can imagine how good this dish smells with all those wonderful ingredients!!
    • Bev Weidner July 27, 2011 at 7:27 pm #
      Oh Aggie, little dances occurred in the kitchen with these scents. Yessss ma'am!
  6. Laura Hobbs July 27, 2011 at 7:53 pm #
    Yum to the yum! White wine and shrimp go together like... well, white wine and shrimp.
    • Bev Weidner July 27, 2011 at 8:46 pm #
      They sure d.....HEY WAIT A MINUTE. :)
  7. Jenny July 27, 2011 at 11:08 pm #
    Garlic, shrimp and wine......i'm so there. Sparkly photos too....
    • Bev Weidner July 28, 2011 at 12:25 am #
      Why thank ya Jenny!
  8. Sunny July 29, 2011 at 1:31 am #
    MAHvelous DAHling!! SIMPLY MAHVELOUS!!!! Your pictures leave me with a delicious flavor memory I will need to re-live soon!! I don't guess I ever knew the official name of this dish! But it's hard to forget that simple yet divine combination of flavors and textures!!
  9. Elisabeth August 4, 2011 at 4:33 am #
    I was on vacation and didn't read your blog for a week... I was in total withdrawals, Bev! And then I get back and you write an entire post about two of my FAVORITE people in the entire world. Mary Ann (not that I didn't love my own mom) was my DREAM mom as a child. She was the best... and she raised two amazing daughters, in this amazing old house. Inspiration central! And Sunny and her sister would literally DRINK Tabasco sauce when we were little kids. Drink it! Who does that? lol! This post has brightened my day... ok, now to find some good shrimp...
    • Bev Weidner August 4, 2011 at 2:07 pm #
      Aren't they the best!? I just love Sunny and Mary Ann. And drinking Tobasco from the bottle? YES PLEASE. Thanks for saying hi!
  10. Chris Boyles December 28, 2012 at 6:39 pm #
    This was my uncle's recipe. You have the ingredients fairly correct,(he loved using garlic and sautern), but the method is wrong. He sauted the shrimp IN THEIR SHELLS. He served them this way. Every dinner guest would receive small nutcrackers to assist them with eating. Uncle Nick Mosca was a wonderful cook, but an even more wonderful man.

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