Shrimp Uggie
uglesich's, new orleans 
 
  marinade
1-1/2 cup  olive oil (not extra-virgin)
1/2 cup  ketchup
2 to 3 Tbsp  melinda's habanero hot sauce (xxx, the hottest
  one they make; i guarantee the dish will be too mild without it,
  although you may substitute if you're a pepper wimp)
1 Tbsp  fresh squeezed lemon juice
1 Tbsp  salt
2 tsp  crushed red pepper flakes
1 tsp  sweet paprika
1   green bell pepper, stemmed, cored, seeded and cut into 1" pieces
1 small  red onion, peeled and chopped
1 tsp  chopped fresh italian flat-leaf parsley
2 lb.  medium-sized shrimp, peeled and deveined, with tail left on
  optional
3 medium  red-skinned potatoes, cut into 1" cubes and boiled until just
  tender
4   chives, finely chopped
 
place all ingredients except the shrimp, potatoes and chives into a 
glass bowl and mix well. cover with plastic wrap and keep in the 
refrigerator for at least two days, up to one week (the longer the 
better, so that the flavors will have more time to marry and 
intensify), stirring occasionally. let the marinade come to room 
temperature before preparing the dish. 
using a large spoon, skim off almost all of the oil from the top of 
the marinade. (you can either discard it or use it for a basting sauce 
or any other use you can think of.) put the marinade into a large 
skillet, then add the shrimp. cook over medium heat just until the 
shrimp turn pink and opaque, about 3 to 4 minutes, then turn the 
shrimp, add the potatoes, then cook until the potatoes are heated 
through, about 2 to 3 more minutes. season to taste with salt and 
freshly ground black pepper. 
split the shrimp uggie between four plates (use oval plates if you're 
striving for restaurant authenticity) and sprinkle with chopped 
chives. usual garnish is a wedge of lemon and a sprig of parsley. have 
plenty of cold beer handy, and watch your guests moan with pleasure. 
yield: 4 servings. 
 
 
 
-- 
(ID: 1577) Mirror: rec.food.recipes: Sat, Aug 20, 2005


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