"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp Mosca Recipe

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This recipe for Shrimp Mosca, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emelie L. Patterson

Category:
Category:

Ingredients:  
Ingredients:  
2 qts. deheaded shrimp, tails on, dried between paper towels
1.5 - 2 cups olive oil
pepper
salt
Italian seasoning
oregano
basil
3-5 T garlic powder
4 oz dry white wine/vermouth

Directions:
Directions:
Use a magnalite pot. Coat shrimp well with olive oil. Liberally add salt, pepper, Italian seasoning, basil, & oregano. Add 3-5 T garlic powder. Stir together over medium - high heat, until all shrimp turn pink and shells start to separate from shrimp. Turn off heat. Add white wine. Stir well. Use French bread to dip in juice.

 

 

 

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