Shrimp Uggie needs a two day to one week head start to make the marinade, so take this into account when you’re preparing the dish. As wonderful and complex as this dish tastes, it’s surprisingly easy to make.
- 400ml olive oil (not extra-virgin),
- 125 ml ketchup,
- 2 to 3 tablespoons habanero hot sauce, XXX, the hottest one they make,
- 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 2 cm pieces,
- 1 small red onion, peeled and chopped,
- 1 teaspoon chopped fresh Italian flat-leaf parsley,
- 1 kg 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 and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. A loaf of fresh French bread, some decent cool white wine..