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Y'all, I'm in the kitchen today
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with one of the great caterers, Susan Mason.
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And we're getting ready to share a recipe with y'all
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that's one of those great recipes
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that are good at cocktail parties,
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especially passing 'em on a tray.
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It's just a garlic shrimp crostini.
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And Susan is getting our French bread,
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cuttin' little rounds for us
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and we're gonna toast that off.
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We've got Susan's elegant asparagus quiche
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So, this recipe is gonna come together very,
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And I'm gonna mix the cream cheese spread for our crostinis.
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It's just two cloves of minced garlic,
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two tablespoons of green onions,
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an eight ounce package of cream cheese,
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a fourth of a cup of Mayo and a little black pepper.
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- Okay Paula, do you want me to put these in the oven?
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- Yes honey, if you just kind of roast those off
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- We, like I said, we've got our quiche in the oven.
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- [Susan] What temperature is this on?
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- It's on 425 so we'll have to keep an eye on that bread.
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Now right here I've just got our cream cheese,
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our mayonnaise, our garlic and our minced onion.
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So we're gonna go over here now and heat up our skillet.
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And I'm gonna put a couple of tablespoons of butter
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and if you wanna be working on three cloves of garlic.
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- Okay, you want it minced?
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- Uh-huh, please mince that.
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I'm going to get the shrimp ready for our dish,
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so, like I said, if you're having a cocktail party,
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this is a great dish.
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Because you can have your little crostini, you know,
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done up ahead of time.
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I'm gonna be using about 24 medium-sized shrimp
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that's been peeled and deveined.
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- [Susan] With the tails.
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Now, Michael and I fuss all the time.
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Now he's lived in this very spot for 52 years,
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his whole entire life.
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So he thinks he's a master of shrimp and crabs
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And we argue all the time about tails on, tails off.
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Well, I love to do my shrimp tails on
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because it adds texture.
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It gives you something to hold on to.
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- And they're prettier, aren't they?
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- They're just prettier. - They're more graceful.
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- Michael said, "Don't worry about the things being pretty,
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just gimme two shrimp and that'll make it prettier."
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So, when you get that garlic done,
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I'm going to throw that in and kind of let it sweat
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in this butter and then the parsley.
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And then I'm going to throw our shrimp in
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and I'm just gonna saute those, y'all,
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until they're just pink.
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You know, I don't want to over cook 'em.
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The worst thing you can do to a shrimp is overcook it.
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And Susan will need about two or three tablespoons
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While I'm throwing the shrimp in,
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Susan is gonna be cuttin' a few cherry tomatoes
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into the garnish, the crostini bit.
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All right, now I'm going to take out our little crostinis
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'cause I bet they're ready
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and we're gonna let our, oh yeah,
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they look good. - Oh, those look perfect.
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So, ooh, be careful. - Hot, hot.
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We're just going to take a little bit
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of our cream cheese mixture.
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And put that on our, I'm gonna bring this back down here
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I'm gonna want a little bit of parsley
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and we're just gonna take our shrimp,
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see that little handle?
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- We're going to set our shrimp up there
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and then we're gonna take one of our tomatoes
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and just kind of prop it
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on that tomato. - Ooh, pretty.
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- And then I'm gonna take a little piece
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of parsley, just for color.
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Look how beautiful that is. - Oh, that's beautiful.
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- And you just put 'em on a tray and people will love 'em.
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- Okay, Paula. - So, just that simple, Susan.
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- Oh, it's beautiful. - Oh, thank you.
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We've got 'em together.
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Prop a little tomato.
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- [Susan] Now a little twig of parsley.
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- And a little twig of parsley.
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- Oh, I don't know who invented parsley,
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but it has saved many--
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Oh, I love, I love the parsley.
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You just put those on your plate
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and have someone pass those.
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- Oh, that is so pretty. - Would you have one?
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- I'd love one, thank you. - Me too.
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Now, how to eat this?
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- I think we should hold the tail on.
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- You think we should hold the tail down?
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- Mm-hmm, like this. - Okay.
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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
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and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
