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- Michael, I'm fixing to move over here
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and I'm gonna fix you a dish
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that I, know is one of your favorites.
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A wonderful shrimp bisque.
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- Why don't you be cutting up the shrimp
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and you've got about eight ounces
0:15
of cooked shrimp there.
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I've got onion over here
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And, I'm just gonna dice up a couple of ribs of celery
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but, you got lot of stories,
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- We do - From growing up.
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go get shrimp with a dragnet which was illegal
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and bring em home to my mother to eat.
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When she first found out about it,
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she got really mad because it was illegal.
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Then she found out how many shrimp
0:47
we were bringing home.
0:48
So she said, "well, let's go."
0:53
what about it being illegal?
0:54
She says, "it won't hurt to do this one time."
0:59
So we used to go with her
1:00
but then, that was before many people lived here.
1:04
Now how old were you and your brother
1:07
- Probably eight and 10, something like that.
1:09
- So kinda were old, "you we're grown"
1:12
- We were just babies.
1:15
- All right, I'm gonna toss in
1:22
and that's about one small onion
1:27
and I've diced those whole ribs of celery
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and I included the leaves too,
1:34
because the leaves are gonna make
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this, bisque really really pretty
1:40
and I'm just gonna mince this garlic
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- Use some half and half.
1:46
- Yeah you know - Two cups
1:47
- Yeah, about two cups.
1:49
You can go ahead and measure that out.
1:52
- We used to go crabbing as kids.
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So, Hank and I were bringing the crabs home,
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and my mother, she was sitting
2:01
put her crabs and other inner tube
2:03
and pick crabs all day long.
2:05
- While she while she sang base
2:11
or shell butter beans (laughs)
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or she was always working.
2:14
- She'd work in the water. - Yeah.
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- Now I'm gonna add about
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You know that I'm a wind up
2:25
putting more than that in it
2:27
you and I both know it.
2:30
There we go. - That's it.
2:31
- Now I'm gonna toss in my garlic.
2:35
All right, well come on down here
2:37
and I'm going to make us some croutons
2:39
to go on top of our - Okay,
2:43
All I need you to do Michael,
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- Exactly. - Heart shape.
2:49
- A little hear shape. - How sweet.
2:50
- So just stick that in there
2:52
and I'm just gonna wait for this celery,
2:55
and onions to finish tendering up.
3:00
All right, here's your cookie sheet.
3:03
You can just lay your little hearts out on
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you can just put that on over there, Michael.
3:09
Now I'm gonna add about a third of a cup,
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This is gonna make it rich and thick,
3:19
and I'm just gonna let this cook
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for about five minutes.
3:23
You know wanna let it cook long enough
3:25
for that flour taste, to leave it.
3:29
- Now I'm gonna add our stock,
3:32
and I've got about three and a half cups fish stock.
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And this is gonna give our bisque
3:41
and our fish stock is a little salty.
3:44
So, we're not gonna season our pot
3:48
until the last minute.
3:50
You can get those shrimp
3:51
and toss em in for me.
3:57
Aren't those pretty little shrimp.
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- They look beautiful.
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- Now I'm gonna go ahead
4:01
and add just a little bit of parsley.
4:05
Cause I love the pretty green fabric color
4:08
popping out of there.
4:09
Now I'm gonna go ahead
4:10
and give it a little taste
4:12
and just see how much salt to add.
4:19
It really needs a good bit.
4:21
The salt really will bring out that flavor
4:23
look that lonely little old piece of butter.
4:28
He was sitting over there crying.
4:32
Okay, see how it's thickening.
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and add our half and half.
4:38
And then we'll turn that down
4:40
and let it simmer for a minute.
4:44
So there we go, Michael.
4:48
we've got the shrimp bisque done.
4:50
Now, I've just made him seafood
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is like one of his favorite things, y'all.
4:54
So I had just made him a big old pot
4:59
that is gonna be wonderful.
5:01
You're going to love it
5:01
and why don't the croutons. - The croutons?
5:04
- Yeah, we're staying up here laughing
5:05
and having a good time over break.
5:10
he's making fun of me,
5:11
which he does quite often.
5:14
And, he thinks his jokes are so funny
5:23
Oh, gosh, you know what?
5:25
Michael, this smells like oyster stew
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- Oh, it looks great.
5:31
but a little parsley on top of it.
5:34
Now I've got you some hot sauce.
5:40
we'll put that lid back on it
5:42
I'm gonna taste a little bit
5:44
without the hot sauce.
5:51
ain't delicious Michael?
5:53
- You out did yourself.
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- It's so simple and so quick and easy y'all
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and because my man's in this kitchen today with me,
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I wanted to have heart shaped croutons.
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Y'all must try this, is out of this world.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
6:21
and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
6:29
Love and Best Dishes Y'all.
