0:02
I hope y'all are ready for the grand finale
0:04
of our meal today because I'm ready for y'all.
0:07
The first thing we gonna start with is the proper pot.
0:10
And I tell you I wouldn't recommend doing this dish
0:13
unless you had this type of pot with a basket
0:17
because otherwise it's gonna be too hard to dip your food
0:20
out and then your shrimp might get too done.
0:23
And we're gonna start with an good seasoning.
0:26
I've got old Bay here and I'm not gonna be bashful.
0:30
I'm gonna put three quarters of a cup in here.
0:35
The next thing I wanna talk to you about is the order
0:38
in which you drop your food into your pot.
0:41
Now really depends on what size potato you have.
0:44
So if these were real large potatoes,
0:46
we would drop them in probably about 20 minutes
0:49
before we did everything else.
0:51
But since they're small, I'm gonna drop them in
0:56
at the same time that I dropped the sausage in
1:00
because those sausage is gonna be the flavoring
1:04
to this pot, and I'm gonna take our corn
1:06
and I'm just gonna snap it into and doesn't it look
1:10
just out of this world.
1:12
When I'm cooking this for my family you see there's 20 or 25
1:16
So we do this outside over a gas flame.
1:19
This is definitely one of those great outdoor meals
1:23
that feed a crowd with very very little sweat.
1:27
All right, it looks like it's ready for the shrimp.
1:31
And you'll notice that these shrimp are still
1:33
in their shells which is the way you wanna do it.
1:37
You wanna keep them in those jackets.
1:38
So it'll seal in the flavor and you can see
1:41
as I scoop some up see how quickly they cook.
1:44
They're already turning nice and pink.
1:47
All right we're ready to pull our seafood feast
1:57
and we gonna tilt it and let little of that water pour
2:02
And if you're cooking for a real crowd girls
2:05
you'll wanna whistle for your man for this one.
2:08
But I'm a sturdy girl so I can handle it.
2:11
And all we gonna do is just dump this on to the newspaper,
2:17
Doesn't that look delicious.
2:19
Now I'm gonna finish it off just because I like
2:25
I'm gonna sprinkle just a little bit on
2:27
and it's ready to eat.
2:33
All right, I wanna tell you how my family and I eat this.
2:37
There's no pretense to it, nothing fancy,
2:40
but it's so so easy for mom.
2:43
We just put whatever we want on our paper plates,
2:47
and I would have all the condiments around
2:49
that would be tartar sauce, cocktail sauce and drawn butter.
2:54
For those that like their shrimp dipped in butter
2:56
which I have to say I'm guilty.
2:58
Michael Sullivan thank you for a great day on the water
3:01
today catching these beautiful shrimp
3:04
and all of my friends in Savannah.
3:06
And until next time America
3:08
best dishes from my kitchen to yours.
3:14
Hey, y'all, it's Paula Deen.
3:16
Now, if you enjoyed this video, be sure to like it
3:19
and click the subscribe button as well as the notification
3:23
and bell to be alerted when I post a video.
3:27
Love and Best Dishes Y'all.
