Rouses Everyday - May & June

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Uglesich’s Restaurant Cookbook
Available online and at area bookstores
“For a number of years, I ate at Uglesich’s almost every day. I’d get a
dozen raw oysters one time, a dozen barbecued oysters the next, maybe a
sandwich, soft shells when they were in season. Anthony Uglesich never
compromised on fresh; if the oysters weren’t running, he wouldn’t put
them on the menu. Shrimp Uggie was a favorite. Anthony and Gail named
the dish after their son John who was nicknamed Uggie by friends who
couldn’t pronounce Uglesich. The number one seller was Paul’s Fantasty —
pan-fried trout with grilled shrimp and new potatoes. I gave Anthony the
idea for the dish, and he gave me the honor of naming it after me.”
—Paul Varisco, Executive Director,
the Gleason Initiative Foundation ( ;
partner, Mr. John’s Steakhouse and Desi Vega Steakhouse
Shrimp Uggie
WHAT YOU WILL NEED
1½ cups vegetable oil
½ cup ketchup
2-3 tablespoons Melinda’s brand hot sauce
1 tablespoon fresh lemon juice
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
1 green bell pepper, stemmed, cored, seeded,
and cut into 1-inch pieces
1 teaspoon chopped fresh parsley
1 small red onion, peeled and chopped
2 pounds medium shrimp,
peeled with tail shell left on and deveined
3 medium red-skinned potatoes,
cut into 2-inch pieces and boiled
4 chives, chopped
Salt, to taste
HOW TO PREP
Put oil, ketchup, hot sauce, lemon juice, 1 tablespoon 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.
Cook the Books
Fried Oyster Po-boy
CROATIANS
photo by Chris Granger