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.
Yield: serves 4
- 1 <sup>1</sup>⁄<sub>2</sub> cups vegetable oil
- <sup>1</sup>⁄<sub>2</sub> cup ketchup
- 2-3 tbsp. Melinda's brand hot sauce
- 1 tbsp. fresh lemon juice
- 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 lb. medium shrimp, peeled with tail shell left on and deveined
- 3 medium red-skinned potatoes, cut into 2" pieces and boiled
- 4 chives, chopped
- 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.
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