Shrimp Mosca

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2 pounds large (21/25 count) Wild Caught Gulf Shrimp shrimp, peeled and deveined (best if tail is left on)
¾ cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried rosemary
3 bay leaves
6-10 cloves garlic, unpeeled and mashed
½ cup dry white wine
French bread

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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Cook Time: 30 minutes

  • Boiled / Steamed
  • Easy
  • Pantry-Friendly
  • Appetizers