this is one of the worlds best small restaurants in the world. you need to be in line by 10:30am just to get in. there's probably not more then 10 tables in the whole place.just a little whole in the wall in a run down area of the new orleans wharehouse district i think they call it. not a bad thing on the menu. this is just a great place to go when you hit the big easy.
Shrimp Uggie
Credit: Chris Granger
SERVES 4
Anthony Uglesich, founder of Uglesich's Restaurant and Bar in New Orleans, named this dish after his son, John, who was nicknamed Uggie by the kids at school who couldn't pronounce his name. If you can't find super-spicy Melinda's brand hot sauce, Tabasco or Crystal brands work, too.
1 1⁄2 cups vegetable oil
1⁄2 cup ketchup
2–3 tbsp. Melinda's brand hot sauce
1 tbsp. fresh lemon juice
Salt
2 tsp. crushed red pepper flakes
1 tsp. sweet 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 with tail shell left on and
deveined
3 medium red-skinned potatoes, cut into 2" pieces and
boiled
4 chives, chopped
1. 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.
2. 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.
3. 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.
Ratings & Reviews (1)
Shrimp Uggie
Reviewed by mainstreetmortg on
.
this is one of the worlds best small restaurants in the world. you need to be in line by 10:30am just to get in. there's probably not more then 10 tables in the whole place.just a little whole in the wall in a run down area of the new orleans wharehouse district i think they call it. not a bad thing on the menu. this is just a great place to go when you hit the big easy.
Rating:
