PMFJI. I’m in the process of making Uglesich’s Shrimp Uggie for the first time. I put the marinade together and it’s been in the fridge for 3 days.
Anyone ever make this dish?
I’m curious as to what’s happening to it – food chemistry wise. The olive oil, ketchup, habanero sauce, lemon juice and other stuff (green pepper, red onion, S&P) stayed pretty separate for about 48 hours, but now it’s turned into a thick, mushy concoction with the oil having all but disappeared. Is this normal? The recipe says to let this process continue for a week for best results, but I’m starting to wonder about it.
Any input appreciated.