Recipe(tried): Chicken Grande and Shrimp Mosca
Misc.ADVERTISEMENT
chiqui,.new.orleans (11:05:24) : CHICKEN ALLA GRANDE
2 CHICKENS, CUT-UP PLACED IN A SHALLOW ROASTING PAN IN A SINGLE LAYER, BONE SIDE UP.
Season with the following in order listed:
1/2 cup olive oil
3/4 cup dry white wine such as vermouth or sauterne
1 teasp. dried oregano
1 teasp. dried rosemary
4 large cloves garlic, finely minced
1/2 teasp. lemon-pepper seasoning
1/2 teasp. salt
Cover tightly with foil and bake at 325* for 45 min. Uncover, turn chicken pieces skin side up and baste with pan drippings. Leave uncovered, and return to oven for 10-15 min. at 375* until nicely browned. Your kitchen will smell heavenly and the guests will come running!! Serve with casserole potaotes and steamed broccoli!!
--------------------------------------------------------------------------------
chiqui,.new.orleans (10:30:41) : Title: Recipe(tried): Shrimp Mosca (with Rosemary)
Posted By: chiqui, new orleans
Date: March 8th 2000
In Reply to: Recipe(tried): ISO: Looking for Rosemary & Shrimp recipe
Board: TKL Cooking Club
--------------------------------------------------------------------------------
Shrimp Mosca (Italian Barbequed Shrimp)
3 pounds of shrimp, fresh or frozen with the peel on
1 quart strong olive oil
Dried Rosemary
Crused red pepper flakes
coarsely ground black pepper
finely minced garlic, fresh or dehydrated
Sauterne winePer Batch: In a large heavy skillet, pour in about 1/4 inch deep of olive oil. When heated, add a double layer of shrimp, 1 teasp. each of the peppers and 1 tabsp. each of the remaining spices. Stir fry on high about 5 minutes. Add 1 cup wine, lower heat and cover. Continue to simmer for about 10 min. Place in a heat-proof dish and cover until all the shrimp have been prepared this way.....usually can be done in two - three batches. Toss all shrimp together and serve hot in deep bowls with lots of hot french bread for dinning in the sauce. Pass plenty of napkins and enjoy. This is a famous recipe for cooking shrimp in New Orleans....why they call it barbequed, no one knows.....but it is wonderful and everybody just loves it!! Enjoy!
2 CHICKENS, CUT-UP PLACED IN A SHALLOW ROASTING PAN IN A SINGLE LAYER, BONE SIDE UP.
Season with the following in order listed:
1/2 cup olive oil
3/4 cup dry white wine such as vermouth or sauterne
1 teasp. dried oregano
1 teasp. dried rosemary
4 large cloves garlic, finely minced
1/2 teasp. lemon-pepper seasoning
1/2 teasp. salt
Cover tightly with foil and bake at 325* for 45 min. Uncover, turn chicken pieces skin side up and baste with pan drippings. Leave uncovered, and return to oven for 10-15 min. at 375* until nicely browned. Your kitchen will smell heavenly and the guests will come running!! Serve with casserole potaotes and steamed broccoli!!
--------------------------------------------------------------------------------
chiqui,.new.orleans (10:30:41) : Title: Recipe(tried): Shrimp Mosca (with Rosemary)
Posted By: chiqui, new orleans
Date: March 8th 2000
In Reply to: Recipe(tried): ISO: Looking for Rosemary & Shrimp recipe
Board: TKL Cooking Club
--------------------------------------------------------------------------------
Shrimp Mosca (Italian Barbequed Shrimp)
3 pounds of shrimp, fresh or frozen with the peel on
1 quart strong olive oil
Dried Rosemary
Crused red pepper flakes
coarsely ground black pepper
finely minced garlic, fresh or dehydrated
Sauterne winePer Batch: In a large heavy skillet, pour in about 1/4 inch deep of olive oil. When heated, add a double layer of shrimp, 1 teasp. each of the peppers and 1 tabsp. each of the remaining spices. Stir fry on high about 5 minutes. Add 1 cup wine, lower heat and cover. Continue to simmer for about 10 min. Place in a heat-proof dish and cover until all the shrimp have been prepared this way.....usually can be done in two - three batches. Toss all shrimp together and serve hot in deep bowls with lots of hot french bread for dinning in the sauce. Pass plenty of napkins and enjoy. This is a famous recipe for cooking shrimp in New Orleans....why they call it barbequed, no one knows.....but it is wonderful and everybody just loves it!! Enjoy!
- Read Replies (1)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe(tried): Chicken Grande and Shrimp Mosca |
| chiqui, new orleans | |
| 2 | I'm going to try these, they sound good. (nt) |
| Carol,IL | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!