Shrimp Uggie
Uglesich's, New Orleans

Marinade:
1-1/2 cups olive oil (not extra-virgin)
1/2 cup ketchup
2 to 3 tablespoons 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 tablespoon fresh squeezed lemon juice
1 tablespoon salt
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
1 green bell pepper, stemmed, cored, seeded and cut into 1" pieces
1 small red onion, peeled and chopped
1 teaspoon chopped fresh Italian flat-leaf parsley
2 pounds 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.



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