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“Fried” Green Tomatoes with Grilled Shrimp Remoulade<\/b><\/font><\/a>
Uglesich’s is as ugly a place as the name suggests, but you know beauty is only skin deep! Once you got past the neighborhood and the façade, it was the most beautiful place—at least as far as the food was concerned. They offer many of the traditional raw oysters, po’boys, etc. that dozens of other restaurants offer, but no one made fried green tomatoes like they did! The Girls hear that the Uglesiches are getting ready to retire, and that will certainly end an era in New Orleans—so we hope it isn’t true! In the meantime, try this recipe that was inspired by many a meal spent at Uglesich’s. And true to our form, these green tomatoes aren’t really fried, but seasoned and grilled before being topped off with the grilled shrimp remoulade.<\/font><\/a><\/font><\/td><\/tr>
Salt and Pepper Shrimp with Two Dipping Sauces<\/b><\/font><\/a>
Once the shrimp are cooked, pile them on newspapers or a platter and start peeling and dipping. The salt and pepper on the shells stays on your fingers as you peel the shrimp, seasoning the grilled shrimp before dipping into the potent lemon and garlic flavored dipping sauce.<\/font><\/a><\/font><\/td><\/tr>
Oyster Rockefeller 1-2-3<\/b><\/font><\/a>
Oyster Rockefeller: A Short Story
For those of you who are interested in the history of the dish, this famous recipe actually came from Antoine’s Restaurant in New Orleans and not New York City! According to Antoine’s website, the story goes something like this:

Around 1850, Antoine Alciatore, the original owner of Antoine\'s Restaurant in New Orleans, Louisiana, made a specialty dish of snails called "Snails Bourguignon" which was very popular.

In 1899 when Jules Alciatore took over the business, there was a shortage of French snails. He decided to create a similar recipe that used local Louisiana gulf oysters so that he would never have any trouble in procuring the ingredients he needed. Mr. Alciatore is said to be a pioneer in the art of cooking oysters (as they were rarely cooked before this time). According to legend, a customer exclaimed with delight after eating this dish, "Why, this is as rich as Rockefeller!" The dish was given the name Rockefeller because the green<\/font><\/a><\/font><\/td><\/tr>
Bacon-Wrapped Scallop Skewers<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Barefoot Shrimp<\/b><\/font><\/a>
Buy head-on shrimp, take them home, grill ‘em and spill ‘em on newspapers to peel and eat—dipping into either melted butter or a spicy horseradish cocktail sauce. Serve this recipe “barefoot” with frosty bottles of beer or Sweet Southern Iced Tea. <\/font><\/a><\/font><\/td><\/tr>
Pastis Shrimp<\/b><\/font><\/a>
This is the French-flavored version of peel ‘n eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up! If you prefer to cook this indoors, preheat your oven to 425°F.<\/font><\/a><\/font><\/td><\/tr>
White Wine Marinated Shrimp and Scallions<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');