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Shrimp Mosca

By

from Mosca's Restaurant

Pairings: Ferrari-Carano Fume' Blanc Sonoma

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Rate this recipe 5/5 (2 Votes)

Ingredients

  • 2 pounds large (21 - 30 count) Louisiana shrimp, peeled and deveined, with tails left on
  • 3/4 C olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 3 bay leaves
  • 6 - 10 cloves unpeeled garlic, mashed
  • 1/2 C dry white wine
  • French bread

Details

Servings 2

Preparation

Step 1

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.

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