Up next in 10
Michael joins Paula on this episode of what's cooking with Paula Deen. 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.
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Dean today and I got my husband
0:03
here hey y'all and uh there's a place
0:07
that Michael and I both adore going and
0:10
that's noin Louisiana I love the food
0:13
there oh my gosh and the music just
0:16
everything you know it's like Savannah
0:18
it's a very very special place reminds
0:22
me of a savannah a lot it it reminds me
0:24
of Savannah too especially the homes
0:28
some of the homes you know they have a
0:29
lot of RW iron and uh they they cook
0:33
some mighty fine
0:35
pralin uh like Savannah does and but
0:39
Michael and I found a
0:41
restaurant uh called deanis and I think
0:45
she's got two of them now she she had
0:47
one that was on the Water Somewhere Out
0:49
on Lake pain okay and that little
0:52
restaurant it didn't have any Ambiance
0:55
or anything but it it was good so when
0:59
we found out out that Deanie had opened
1:01
another restaurant uh downtown in the
1:04
kind French Quarter it is in the French
1:07
Quarter um so Michael and I had to go
1:10
and I tell you what they serve the most
1:13
succulent barbecued shrimp I've ever put
1:17
in my
1:18
mouth and uh when I say barbecue shrimp
1:21
y'all it's not like barbecue that we
1:25
know in Georgia and the
1:27
Carolinas um it's like a butter consist
1:30
of butter yeah a whole bunch of butter
1:34
y'all and uh they serve their barbecue
1:37
shrimp head Zone to me it's pertinent
1:42
that you have those heads because that's
1:45
where so much of your good strong shrimp
1:48
stock comes from it's from those heads
1:52
so I'm going to try to share with y'all
1:55
uh how to make these barbecued shrimp uh
1:58
I talked to the lady that owns
2:00
that um a couple of trips back and I
2:05
said you know what all do you put in
2:08
that and you know she she told me some
2:11
things but you can actually uh buy a
2:16
barbecue shrimp seasoning and I'm sure
2:19
you could get it over the Internet MH uh
2:23
but when I go to noing I always make
2:25
sure I buy a couple of bottles of that
2:28
and that helps but if you don't have
2:31
that
2:32
um this is how I I do it and Michael and
2:37
I both said that we thought maybe mine
2:39
was as good as as good as uh what we had
2:43
at Deanie don't you think it is good
2:46
yeah so I start with three sticks of
2:50
butter and one
2:53
beer and a thir of a cup of olive oil
2:57
and I use a can of seafood stock or you
3:01
can use uh clam juice anything to give
3:05
you that that uh Seafood flavoring and I
3:09
think you can even buy
3:11
bllons maybe that are a fish
3:14
bouan but uh you can buy canned seafood
3:18
stock at the grocery store and then I
3:21
mince up uh the equivalent of three
3:25
tablespoons of minced garlic and three
3:29
tblsp oons of lemon juice and I
3:33
chop uh up three tablespoons of Sweet
3:36
Basil a tablespoon of Italian seasoning
3:40
and then I just go out into my herb
3:42
garden and I get some fresh thyme and
3:46
rosemary and parsley you know whatever I
3:49
want to grab
3:51
oregano uh and I tie that up and put
3:54
that in my water and then I add two
3:57
tablespoons of paprika to give it that
4:00
red that red color and a tablespoon of
4:04
hot sauce and a little salt you have to
4:09
be very very careful because clam juice
4:13
uh your Seafood stock they can contain a
4:17
lot of uh salt plus I use butter I use
4:22
salted butter so that really intensifies
4:26
your salt flavor so be very very careful
4:29
and about a teaspoon of black pepper and
4:34
of course some fresh chopped
4:36
parsley and then
4:39
uh half of a medium siiz onion chopped
4:43
you know to just give it that flavor and
4:46
you want to just combine that all I I
4:48
cook mine in a black oval cast iron dish
4:53
that's
4:54
about 2 to 3 Ines 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
5:08
water um so you just want to want to let
5:13
that cook and all those flavors marry
5:17
into each other and you can give it a
5:20
taste and see if um see if it needs some
5:25
salt uh you might even put a dash or two
5:28
of woster Sher sauce in in it when
5:30
you're ready to throw in your shrimp
5:32
you'll want to turn up your heat and get
5:34
a rolling ball going on that
5:39
concoction and then drop your head your
5:41
shrimp in remember head on head on
5:45
shrimp you want to let them cook no more
5:49
than 2 to three minutes just until they
5:52
turn uh that beautiful coral
5:56
color and you if you cook them too long
5:58
in oil or the shells are stick so oh
6:01
yeah yeah so you don't want to overcook
6:03
them keep your eye on those don't let
6:05
them cook yeah and then you dip them up
6:08
with that liquid in a bowl and you have
6:13
to have french bread with it a hot
6:16
french bread for dipping and it's out of
6:20
this world it's messy it's delicious my
6:23
favorite part might be the French bread
6:24
and the the liquid I know I know it is
6:28
so good and when you come into Deanie
6:31
and you sit down uh where most folks
6:34
will bring you bread she brings you
6:37
bowls of red
6:39
potatoes uh red potatoes on the smaller
6:42
size and they're spicy so you got a
6:45
little they have cooked in like some
6:48
kind of um it's a seafood boil yeah but
6:52
yeah they got a kicked on yeah yeah and
6:56
naturally she brings you your little
6:58
things of butter
7:00
but oh my
7:02
goodness that's like the perfect
7:04
appetizer to me cuz you know how I love
7:07
potatoes and that's my problem I'll
7:09
usually 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
7:20
there and that's some fine viddles I
7:24
mean fine
7:28
viddles I can't wait to go back I can't
7:31
either I can't
7:33
either the space that you live in really
7:36
affects the way you feel so my first
7:39
recommendation is start by updating your
7:42
window treatments with Smith and Noble
7:44
Smith and Noble's beautiful handcrafted
7:47
blinds draped Shades and shutters are
7:49
custom made just for you and they offer
7:51
different service options to fit your
7:53
needs to get started today contact Smith
7:56
and Noble to get my special limited time
7:59
offer 25% off on your window treatments
8:03
plus free design consultation create a
8:07
space that you're going to love for
8:09
details about my special offer go to
8:12
Smith and noble.com
8:14
slpa that's Smith and noble.com
8:17
paala or call 1800
8:21
659
8:23
3300 that's 1 1800 659 3300
8:32
well I hope y'all will try this recipe
8:35
uh may be a little hard for some of
8:37
y'all to get your hands on head on
8:40
shrimp but it it it's worth it's worth
8:43
searching them down you we were little
8:45
kids we were we went casting and we
8:47
caught caught some shrimp and some
8:49
friends uh um from school they just been
8:53
transferred from new uh from New York uh
8:56
oh my gosh what a culture shock they
8:58
they saw the shrimp they said why shrimp
9:00
don't look like these I said well yeah
9:03
y'all got the same shrimp we got so I
9:06
was heading them and they said yeah
9:08
that's what I sh look like so they they
9:11
never seen one with they had on I said
9:13
well they all have heads on them even
9:15
y'alls I said the ones without heads are
9:18
a lot harder to
9:23
catch so you had them confused as no
9:27
they really they really thought it was
9:28
two different
9:30
because they never you know they saw
9:31
them in the grocery store you know I
9:33
found out the other day fish um when we
9:36
were with Vince Russo uhhuh that there
9:40
are like
9:42
234
9:44
236 species of
9:46
shrimp I would never have thought that
9:49
but Vince did tell me he said that um
9:54
wild Georgia Shrimp and wild Texas
9:57
shrimp are the two
10:00
premium top shrimps that you can get
10:04
they are so how lucky are we we can go
10:06
right off our Dock and I remember one
10:09
night we spent the night in the dock
10:11
house and you got up early that morning
10:15
and you walked out on the floating dock
10:17
and you cast and caught shrimp and he
10:20
brought them back in the house and I
10:22
made a shrimp and grits for breakfast do
10:25
you remember that it don't get much
10:26
better than that it don't get no better
10:28
than that why don't we do that again
10:30
let's do it can we catch some shrimp
10:33
today well just a little chilly but we
10:35
could
10:37
try that was that was just so much fun
10:41
so I I do hope y'all will U try this
10:44
recipe and if you can only find with
10:46
heads off then go that route but heads
10:49
on and it's rich rich rich uh shrimp
10:54
stock that comes out of that head
10:59
I'll be back in a
11:02
minute I want some me
11:05
too 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 and Noble
11:17
Smith and Noble's beautiful handcrafted
11:19
blinds draped Shades and shutters are
11:22
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
and& Noble to get my special limited
11:32
time offer 25% off on your window
11:35
treatments plus free design consultation
11:39
create a space that you're going to love
11:42
for details about my special offer go to
11:44
Smith andy.com
11:47
slpa that's Smith
11:49
and.com paala or call 1800
11:54
659
11:55
3300 that's 1 1800 6593 3300
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