The GrillMe contest has gone extremely well, and there are only a few hundred votes separating the top twenty bloggers so far. You can see the current results at the standings page. The big news in the event is that they have decided to give all readers a "Father's Day" present and let them enter for a second time in the drawing for the trip to Napa's COPIA cooking class—doubling their chances,so to speak.
In doing so, everyone who voted in the first six days of the contest for their favorite blogger(s) will also now get to give second vote(s) in the contest. All they have to do is go back the GrillMe page, and it will automatically enter them a second time and then give them a chance to "double" their votes for their favorite blogger(s). The contest and voting ends this Thursday at midnight.
My dad is a culinary force of nature, and this recipe is one of his favorites, given to him by the Ugelisch family in New Orleans many years ago. This recipe was cooked in their small little restaurant that sat on the edge of the downtown district as it begins to bleed into the Garden District, a restaurant that served the best oysters in the Crescent City and that sadly closed a few years ago. The preparation sounds weird, but it is one of the best dishes of it’s type I have ever found.
1/2 c. olive oil
1/2 c. ketchup
1 T. fresh lemon juice
1 t. hot red chile flakes
1 t. sweet paprika
1 green bell pepper, seeded, cored, and diced
2 T. chopped fresh parsley
1 red onion, peeled and diced
2 ribs celery, diced
6 red new potatoes, steamed, cooled, and sliced
2 lb. ocean-caught shrimp, peeled and deveined, tail-shell left on . . .
I like U-15 count shrimp best for this application
Sea salt and freshly ground white pepper for seasoning
Lemon slices and finely minced chives for garnish
Combine the oil, ketchup, hot sauce, lemon, celery, onion, pepper, parsley, paprika, and chile flakes. Season with salt and pepper. Let mixture rest for 2–3 days in the refrigerator.
Allow mixture to come to room temperature. Skim off any oil on the top. Place the mixture in a skillet and add shrimp over medium heat. Cook the shrimp for a few minutes, turning them often, then add the potatoes. Cook shrimp until it and potatoes are cooked through. Season with salt and pepper, divide shrimp and sauce onto 4 plates, and garnish with the lemon and chives. Serve with plenty of white rice and grilled andouille sausage.