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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Barbecued Shrimp (Mosca’s) Recipe

3.9 stars - based on 4 votes
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This recipe for Barbecued Shrimp (Mosca’s) is from Eat, Drink & Be Merry! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slices bacon, chopped
1/2 lb. butter
2 Tablespoons Dijon mustard
1 1/2 Tablespoon chili powder
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon fresh ground pepper
1/2 teaspoon oregano
2 clove garlic, crushed
2 Tablespoons Bay's seasoning (must be Bay’s--bright yellow can)
1/2 - 1 teaspoon cayenne pepper
1 1/2 lbs large shrimp with shells
Directions:
Directions:
Pre-heat oven to 375. Fry bacon until clear. Cool slightly. Add butter & other ingredients to bacon (yes, with the drippings). Add butter & other ingredients except shrimp. Simmer 5 minutes.

Place shrimp in open baking dish and toss w/sauce. Bake uncovered 10 - 12 minutes until shrimp turn pink. Serve over spaghetti and indulge!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I first tried this recipe out on one of our full family trips to Nags Head--actually it was Duck, N.C. I got it from a friend at Helene Curtis, but once people tried it--those who know New Orleans--they recognized it as Mosca’s. Be forewarned, this is not for the faint of heart--literally! It is very spicy and full of cholesterol--the kind of meal the McWilliams love. Every time I make it, I always say, “Now, that’s a mean sauce!”

It calls for making it with raw shrimp in the shell; we’ve gotten lazy and usually use already shelled shrimp--either way, delicious. And, it’s even better the next day. We usually make it with thin spaghetti seasoned with fresh parsley and Parmesan cheese plus a big salad with crusty bread.

 

 

 

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