Up next in 10
Paula and Michael talk about one of their favorite cities, New Orleans and the how good the BBQ shrimp was, which is her latest recipe.
Start with 3 stick of butter
1 beer
1/3 cup of olive oil
1 Can of seafood stock or clam juice
Mince up 3 tablespoons of garlic
3 tablespoons of lemon juice
3 tablesppons sweet basil
1 tablespoon of Italian Seasoning
Various herbs tied into bouquet
2 tablespoons of paprika
1 tablespoon of hot sauce
Pinch of salt - be very careful as other ingredients have salt
1 teaspoon black pepper
Chopped parsley
1/2 medium size onion chopped
Combine everything in a large pan with high walls.
Taste for flavor.
When you are ready to cook the shrimp, bring the mixture to a roiling boil. Drop shrimp in and make sure the heads are on. Cook for 2-3 minutes until shrimp is a beautiful coral color.
Serve in bowls for dipping and with a warm french bread.
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Deen today and I got my husband
0:03
here you know and there's a place that
0:07
Michael and I both adore going and
0:10
that's Nolan's Louisiana I love the food
0:13
oh my gosh and the music just everything
0:17
you know it's like savanna it's a very
0:19
very special place reminds me of
0:22
Savannah long it did remind me of
0:25
Savannah too especially the homes some
0:28
of the homes you know they have a lot of
0:29
wrought iron and they they cook some
0:33
mighty fine pralines like Savannah does
0:37
and but Michael and I found a restaurant
0:42
called Dinis and I think she's got two
0:45
of them now she she had one that was on
0:48
the water some way I don't like
0:49
posturing okay and that little
0:52
restaurant it didn't have any am beyond
0:54
soar anything but it it was good so when
0:59
we found out that Dini had opened
1:01
another restaurant downtown in the
1:04
conference call it is in the French
1:06
Quarter so Michael and I had to go and I
1:10
tell you what they serve the most
1:13
succulent barbecued shrimp I've ever put
1:17
in my mouth
1:18
and when I say barbecue shrimp y'all
1:21
it's not like barbecue that we know in
1:25
Georgia and the Carolinas Oh like a
1:29
butter consistency of butter
1:30
yeah a whole bunch of butter gal and
1:35
they served their barbecue shrimp heads
1:39
own to me it's pertinent that you have
1:43
those heads because that's where so much
1:46
of your good strong shrimp stock comes
1:49
from it's from those heads so I'm gonna
1:52
try to share with y'all how to make
1:56
these barbecued shrimp I talked to the
1:59
lady that owns it a couple of trips back
2:03
and then I said you know what all do you
2:07
put in that and you know she she told me
2:11
some things but you can act
2:13
sleep by a barbecue shrimp seasoning and
2:18
I'm sure you could get it over the
2:20
internet but when I go to Nolan's I
2:24
always make sure I buy a couple of
2:26
bottles of that and that helps but if
2:29
you don't have that this is how I do it
2:35
and Michael and I both said that we
2:38
thought maybe mine was as good as as
2:40
good as what we had it Dini
2:44
don't you think it is good yeah so I
2:47
start with three sticks of butter and
2:51
one beer and 1/3 of a cup of olive oil
2:56
and I use a can of seafood stock or you
3:00
can use clam juice anything to give you
3:05
that that seafood flavoring and I think
3:10
you can even buy bullion's maybe that
3:13
are a fish bullion but you can buy
3:16
canned seafood stock it's the grocery
3:19
store and then I meant sup the
3:24
equivalent of three tablespoons of
3:26
minced garlic and three tablespoons of
3:30
lemon juice and I chopped up three
3:35
tablespoons of sweet basil a tablespoon
3:38
of Italian seasoning and then I just go
3:41
out into my herb garden and I get some
3:44
fresh thyme and rosemary and parsley you
3:48
know whatever I want to grab oregano and
3:52
I tie that up and put that in my water
3:55
and then I had two tablespoons of
3:58
paprika to give it that red that red
4:02
color and a tablespoon of hot sauce and
4:06
a little salt you have to be very very
4:10
careful because clam juice your seafood
4:14
stock they can contain a lot of salt
4:19
plus I use butters I use salted butter
4:23
so that really intensifies your salt
4:26
flavor so
4:27
be very very careful and about a
4:30
teaspoon of black pepper and of course
4:34
some fresh chopped parsley and then half
4:40
of a medium size onion chopped you know
4:43
to just give it that flavor and you want
4:46
to just combine that all I cook mine in
4:49
a black oval cast iron dish that's about
4:54
two to three inches deep so that's a
4:58
perfect pan for my barbecued shrimp so I
5:01
just let that cook and if I need to I'll
5:05
add a little bit more beer or even a
5:07
little water so you just want to want to
5:13
let that cook and all those flavors
5:16
marry into each other and you can give
5:19
it a taste and see if see if it needs
5:24
some salt
5:25
you might even put a dash or two of
5:28
Worcestershire sauce in it when you're
5:30
ready to throw in your shrimp you'll
5:32
want to turn up your heat and get a
5:34
rolling ball go and own that concoction
5:38
and then drop your head your shrimp and
5:42
remember head on head on shrimp you'll
5:46
want to let them cook no more than two
5:49
to three minutes just until they turn
5:53
that beautiful coral color and if you
5:58
cook them too long in the oil or their
5:59
shells aspects oh yeah yes so you don't
6:02
want to overcook them keep your eye on
6:04
those don't yeah and then you dip them
6:07
up with that liquid in a bowl and you
6:12
have to have French bread with it a hot
6:16
French bread for dipping and it's out of
6:19
this world that maybe it's messy
6:21
delicious but my favorite part might be
6:24
the French bread and the liquid I know I
6:27
know it is so good and when you come
6:30
into d-nice and you sit down where most
6:34
folks will bring you bread she brings
6:36
you bowls of red potatoes
6:41
red potatoes on the smaller size and
6:43
they're spicy so yeah yeah they had
6:46
cooked in like some kind of it's a
6:50
seafood boil yeah yeah I got a kicked
6:53
off yeah yeah and naturally she brings
6:57
you your little things of butter but oh
7:00
my goodness that's like the perfect
7:04
appetizer to me cuz you know how I love
7:06
potatoes and that's my problem well you
7:10
see fill up on those potatoes first
7:12
and I'll always when they bring me my
7:15
bowl of barbecued shrimp I'll always get
7:17
me a couple of potatoes and stick down
7:19
in there and that's some fine vittles I
7:24
mean fine vittles I can't wait to go
7:30
back I can't either
7:31
I can't either the space that you live
7:35
in really affects the way you feel so my
7:38
first recommendation is start by
7:41
updating your window treatments with
7:43
Smith & Noble Smith & Nobles beautiful
7:46
handcrafted blinds drapes shades and
7:48
shutters are custom made just for you
7:50
and they offer different service options
7:53
to fit your needs to get started today
7:55
contact Smith & Noble to get my special
7:58
limited time offer 25% off on your
8:02
window treatments plus free design
8:04
consultation create a space that you're
8:08
gonna love but details about my special
8:11
offer go to Smith & noble.com slash
8:14
Paula that Smith & noble.com slash Paula
8:18
or call one eight hundred six five nine
8:22
3300 that's one eight hundred six five
8:25
nine 3300 well I hope y'all will try
8:33
this recipe it may be a little hard for
8:36
some of y'all to get your hands on a
8:39
head-on shrimp but it is worth it's
8:43
worth searching them down yeah well we
8:45
little kids we were we went cast and
8:47
caught some foreclosures now and some
8:49
friends are from school that had just
8:53
been transferred from
8:54
from New York oh my what a ditch
8:57
out they they saw the shrimp they said
8:59
why I've always liked these yo y'all get
9:04
the same round we get so I was hating on
9:06
Vanessa yeah that's what I just want
9:08
more like so they I never think well
9:11
they're don't ice well they all have
9:13
heads on them even y'all's I said the
9:17
ones without heads are a lot harder to
9:18
catch so you had them confused is that
9:27
they really they really thought there
9:28
was two different species because they
9:30
know that you know you're solving the
9:32
grocery store you know I found out the
9:34
other day when we will with Vince Russo
9:39
that they are like 234 236 species of
9:46
shrimp I would never have thought that
9:49
but Vince did tell me he said that while
9:54
Georgia shrimp and wild Texas shrimp are
9:58
the two premium Tom shrimps that you can
10:03
get yeah so how lucky are we
10:05
we can go right off our dock and I
10:08
remember one night we spent the night in
10:10
the dock house and you got up early that
10:14
morning and you walked out on the
10:16
floating dock and you cast and caught
10:18
shrimp and he brought him back in the
10:21
house and I made a shrimp and grits but
10:23
breakfast
10:24
do you remember that I don't get much
10:26
better than it don't get no better than
10:28
why don't we do that again that's not
10:31
can we catch some shrimp today well just
10:34
a little chilly but we could try out was
10:38
that was just so much fun so I do hope
10:42
y'all will try this recipe and if you
10:45
can only find with heads off then go
10:48
that route but heads own and it's rich
10:51
rich rich shrimp stock it comes out of
10:55
that head I'll be back in a minute
11:01
hmm I want some
11:06
the space that you live in really
11:08
affects the way you feel so my first
11:11
recommendation is start by updating your
11:14
window treatments with Smith & Noble
11:17
Smith & Nobles beautiful handcrafted
11:19
blinds drapes shades and shutters are
11:21
custom made just for you and they offer
11:24
different service options to fit your
11:26
needs to get started today contact Smith
11:29
& Noble to get my special limited time
11:32
offer 25% off on your window treatments
11:36
plus free design consultation create a
11:39
space that you're gonna love but details
11:43
about my special offer
11:44
go to Smith & noble.com slash Paula that
11:48
Smith & noble.com slash hollow or call
11:51
one eight hundred six five nine 3300
11:56
that's one eight hundred sixty-five nine
11:58
thirty three hundred
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