Shrimp Uggie
This week we have the New Orleans Saints coming to Ray Jay. Thinking of this game I wanted to bring a unique NOLA flavor back to Tampa. Uglesich’s Restaurant and Bar in New Orleans, named this dish after the owner’s son who was nicknamed Uggie by the kids at school who couldn’t pronounce his name This recipe brings a lot of flavor and some heat to this New Orleans staple. Make sure you bring plenty of napkins to the tailgate as this could get messy this Sunday.
Ingredients
• 1 1⁄2 cups vegetable oil
• 1⁄2 cup ketchup
• 2–3 tbsp. your favorite hot sauce
• 1 tbsp. fresh lemon juice
• Salt
• 2 tsp. crushed red pepper flakes
• 1 tsp. paprika
• 1 green bell pepper, stemmed, cored, seeded, and cut into 1″ pieces
• 1 tsp. chopped fresh parsley
• 1 small red onion, peeled and chopped
• 2 lbs. medium shrimp, peeled and deveined
• 3 medium red-skinned potatoes, cut into 2″ pieces and boiled
• 4 chives, chopped
Directions
Put oil, ketchup, hot sauce, lemon juice, 1 tbsp. salt, pepper flakes, paprika, bell peppers, parsley, and onions into a medium bowl, and mix well. Cover with plastic wrap, and refrigerate for at least 2 days and up to 1 week. Allow marinade to come to room temperature before using.
Spoon off and discard most of the top layer of oil from the marinade. Put marinade into a large skillet, add shrimp, and cook over medium heat until shrimp turn opaque, 3–5 minutes; then turn shrimp, add potatoes, and cook until potatoes are heated through, 2–3 minutes more. Season to taste with salt.
Divide shrimp and sauce among four plates, and garnish each with chives and a slice of lemon and a sprig of parsley, if you like.
*This recipe yields 4 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Tailgate with attitude.”
Chef Red
