She Strengthens

Savoring the Flavors of New Orleans: A Tribute to Uglesich’s Seafood Restaurant

In the heart of New Orleans, a culinary institution once thrived – Uglesich’s Seafood Restaurant. For 81 years, it delighted patrons with its mouthwatering dishes, including the famous “muddy waters” sauce served over fish. Although the restaurant has been closed for over a decade, its legacy lives on at Jack Rose restaurant in the Pontchartrain Hotel.

A Delicious Homage: Muddy Waters Shrimp

This delectable shrimp dish is a testament to the city’s rich culinary heritage. The secret to its flavor lies in the rich stock made by simmering shrimp shells, combined with tomatoes, white wine, and a generous amount of butter. Add a sprinkle of oregano, garlic, and red chile flakes, and you’ll be transported to the vibrant streets of the Big Easy.

The Star of the Show: Royal Red Shrimp

Royal Red Shrimp, a prized Gulf Coast variety, brings an unparalleled richness and sweetness to this dish. With a flavor profile reminiscent of lobster or bay scallops, it’s no wonder they’re highly sought after. If you can’t find them, don’t worry – the best, freshest shrimp you can get will still result in an incredible sauce. Just be sure to buy shrimp in the shell, as you’ll need them for the stock.

Tips and Tricks

When cooking Royal Reds for the first time, be aware of their natural pinkish color, which can make it harder to determine doneness. Be gentle, and avoid overcooking them. Pair this dish with our Grits recipe for a match made in heaven.

Muddy Waters Shrimp Recipe

Difficulty: Easy
Total Time: 1 hour 20 minutes
Active Time: 30 minutes

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, minced
• 1/2 cup celery, minced
• 1/2 cup carrot, minced
• 1/4 cup garlic, minced
• 1/2 teaspoon red chile flakes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 1/2 tablespoon kosher salt
• 1/2 tablespoon sugar
• 1 tablespoon oregano, chopped
• 1 quart strong shrimp stock (see instructions)
• 5 pounds 10-15 count Royal Red shrimp
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 3 tablespoons olive oil
• 4 tablespoons butter, cubed

Instructions:

1. Peel and devein the shrimp, reserving the shells. Season shrimp with salt and pepper and refrigerate.
2. Simmer the shrimp shells in water for 30-45 minutes. Strain the stock into a large bowl and set aside. Discard the shells.
3. Heat olive oil in a saucepan over low heat. Add onion, celery, and carrot, and sweat until aromatic. Add garlic, red chile flakes, and tomato paste, and cook for 2-3 minutes.
4. Deglaze the pan with white wine, then add salt, sugar, and oregano. Bring to a boil and cook until reduced by half.
5. Add the reserved shrimp stock and simmer for 15 minutes, allowing flavors to meld.
6. Heat olive oil in a cast iron skillet over medium-high heat. Sear the shrimp in batches until golden brown and just cooked through. Remove to a plate and set aside.
7. Return the cooked shrimp and accumulated juices to the skillet. Pour the muddy waters sauce over the top, adding butter a few cubes at a time. Stir until well incorporated.
8. Serve over grits, rice, or pasta, and savor the rich, “muddy” flavors of New Orleans.