When you visit New Orleans, food connoisseurs know it’s worth the time to take a trip to Avondale and visit the family-owned restaurant Mosca’s. It’s long been regarded as one of New Orleans’ best restaurants, known for such dishes as Oysters Mosca, crab salad and Chicken a la Grande. But don’t be expecting a lush environment because from the outside, you would never know how exceptional the food would be.
The standout Italian dishes found at this treasured hole-in-the-wall dining establishment inspired this Shrimp Mosca recipe. Whether using a charcoal grill, such as the Kettleman™ TRU-Infrared™, or a gas grill, such as the Commercial Series™ 4 Burner, this fast and simple dish will delight. Serve with hot, crusty bread to savor the sauce.
- 8 lbs raw, unpeeled jumbo shrimp (at least 16)
- 1 lb butter
- 1 cup GOOD olive oil (this is no place to be cheap)
- 1/2 cup good white wine (pinot grigio)
- 1/2 cup Worcestershire sauce
- about 5 Tbs of freshly ground black pepper
- 4 lemons, ends removed, sliced thinly
- 1+1/2 teaspoon Crystal Hot Sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 small branch fresh rosemary leaves (not the
- 10 cloves of garlic, pressed
- 4 teaspoons kosher salt
- Remove and discard shrimp heads and rinse shrimp.
- Using two skewers, insert one near the tail and the other mid-shrimp.
- Continue adding shrimp with an expectation of approximately 6 large shrimp per skewer bundle, slightly divided.
- Heat your grill to a medium temperature on one side.
- Set a large, disposable metal pan on the cool side of the grill and add all of the ingredients except the shrimp skewers.
- Adjust the pan over the heat so that the butter melts and all the ingredients come to a simmer (about 5-7 mins).
- Move the pan to the cool side of the grill, and put the shrimp skewers directly on the grate over the coals.
- Let the shrimp cook for 3 minutes.
- Flip the skewers and let them cook for 2 to 3 minutes (the shells may turn black). Using tongs, remove the shrimp from the skewers and drop them directly into the butter sauce, then continue grilling the rest of the skewers until all of the shrimp are in the sauce.
- (Note: Be mindful to put the shrimp into the pan starting nearest the heat, then move them toward the outside of the pan as additional batches are added. This will prevent the first batch from becoming overcooked before the last batch is off the grate.)
- Allow the shrimp need to spend 10 minutes (total) in the sauce, so the first ones into the pan will be the first ones out.
- Serve in bowls, making sure each bowl gets a couple of the lemon slices and some rosemary with a big spoonful of sauce.