New Orleans Spicy Shrimp
Prepare: 10 Mins
Marinade: 2 Days
Cooking: 12 Mins
- 1 1⁄2 cups vegetable oil
- 1⁄2 cup ketchup
- 2-3 tbsp. Melinda's brand hot sauce
- 1 tbsp. fresh lemon juice
- 2 tsp. crushed red pepper flakes
- 1 tsp. sweet paprika
- 1 green bell pepper, stemmed, cored, seeded, and cut into 1" pieces
- 1 tsp. chopped fresh parsley
- 1 small red onion, peeled and chopped
- 2 lb. medium shrimp, peeled with tail shell left on and deveined
- 3 medium red-skinned potatoes, cut into 2" pieces and boiled
- 4 chives, chopped
- Put oil, ketchup, hot sauce, lemon juice, 1 tbsp. 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.