Shrimp Uggie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ c. olive oil (not extra virgin)
½ c. ketchup
2 to 3 TBS Melinda’s XXX habenero sauce
1 TBS. fresh squeezed lemon juice
1 TBS. 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
4 TBS. butter
1 TBS. flour
2 lbs. medium-sized shrimp, peeled and deveined, with tail left on(optional)
6 medium red-skinned potatoes, cut into 1” cubes and boiled until just tender
4 chives, finely chopped
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Directions: |
Directions: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 2 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).
In a large skillet, make a roux of the butter and flour, letting it come to a boil. Pour 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 pepper.
Sprinkle with chopped chives. Garnish w/lemon and a sprig of parsley. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
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Personal
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