Shrimp Moska Food

SHRIMP MOSCA

Shrimp Mosca image

Down in New Orleans everyone knows of or has been to Mosca's restaurant. It's a dive, owned and operated by the Mosca family forever and serves absolutely THE BEST ITALIAN food in the South. The food is served family-style, the wine is served in little juice glasses, and it's way out of town. Always a fun evening filled with great food and good friends!

Provided by Penny Stettinius

Categories European

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs shrimp, fresh, unpeeled (15-20 count)
6 -8 garlic cloves
2 bay leaves
1 teaspoon black pepper, ground fresh
1 teaspoon salt
1 teaspoon rosemary, dried and crushed in your hand
1 teaspoon oregano, dried and crushed in your hand
2 ounces extra virgin olive oil
1 ounce sauterne white wine

Steps:

Heat oil in frying pan and add shrimp and spices, saute for 15 minutes, or until the shrimp turn pink.
Add wine and simmer for 10 minutes more.
Shrimp are to be peeled at tableside and served with hot, crisp bread for dunking into the sauce.

Nutrition Facts : Calories 728.2, Fat 33.4, SaturatedFat 5.3, Cholesterol 883.5, Sodium 2181, Carbohydrate 4.2, Fiber 0.6, Sugar 0.2, Protein 95.5

HONEY-TEQUILA GLAZED SHRIMP

Honey-Tequila Glazed Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons honey
2 tablespoons fresh clementine juice
1/4 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/4 teaspoon kosher salt
Zest and juice of 1 lime
4 ounces blanco tequila
1 pound 16/20 shrimp (extra jumbo)

Steps:

Preheat an indoor grill plate over high heat.
Whisk together the honey, clementine juice, cumin, chipotle powder, salt, lime zest and juice and 2 ounces of the tequila in a medium bowl. Add the shrimp and toss to coat. Marinate 15 minutes at room temperature
Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Grill the shrimp on both sides until super charred and no longer opaque in the middle, 1 to 2 minutes per side.
Heat a large skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Turn off the flame, then add the remaining 2 ounces tequila. Turn the flame back on to medium high and carefully tilt the pan to ignite the tequila (you can also use a match or lighter to flambe the tequila off heat). Once the flames subside, plate and serve.

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