Uglesich's
A New Orleans Tradition Since 1924
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    A New Orleans Tradition
    Since 1924

     

    SAFE SHOPPING

     

    Preparing shrimp at the restaurant

    VOLCANO SHRIMP

    This dish is served over pasta, and received it's name because it is HOT and errupts in your mouth. The recipe was developed by Anthony, who was inspired by eating Asian food, and decided to incorporate Asian ingredients with a shrimp dish.

    This Recipe is For One Serving.

    Prepare the pasta as per directions on package.

    Prepare the Volcano Sauce:

    2 Tablespoons of Fresh Ginger, Peeled and Finely Chopped
    1 Tablespoon of Sugar
    2 1/2 Tablespoons of Black Bean & Garlic Sauce
    1 Tablespoon of Oyster Flavored Sauce
    1/2 Teaspoon of White Pepper
    1 Cup of Water

    Pour in a Container and Mix Well.


    Prepare the Volcano Shrimp

    1 Tablespoon of Canola Oil
    1 Tablespoon of Onions, Finely Chopped
    1 Teaspoon of Garlic, Finely Chopped
    1/8 Teaspoon of Chinese Red Pepper
    8 Large Shrimp, Peeled and Deveined, but leave the tails on
    1 Pinch of Flour
    1/4 Cup of Volcano Sauce
    1 Tablespoon Of Scallions, Finely Chopped

    Pour the canola oil into a skillet and set on medium heat.
    Place the onions and garlic in the skillet and saute for approx. 3 minutes.
    Add the Shrimp and Chinese Red Pepper and saute for 1 to 2 minutes on each side.
    Add the flour, which will help thicken the sauce, and stir.
    Pour the volcano sauce over the shrimp and cook for approx. 2 to 3 minutes depending upon the size of the shrimp.
    Place pasta on the plate, and pour the shrimp and volcano sauce over the pasta.
    Sprinkle the scallions on top.


    NOTES:
    More sauce can be added to the dish, the extra volcano sauce can be refrigerated.
    If you would like to make the dish hotter, add more Chinese Red Pepper.
    To help preserve any left over chopped ginger, store in a container and cover with sherry.