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On today's episode of what's cooking with Paula Deen, Paula offers her recipes for boiled shrimp and fried shrimp.
BOILED SHRIMP
Ingredients:
Shrimp
3 tablespoons old bay
1 tablespoon kosher salt
1/2 cup vinegar (optional)
Directions:
1. Fill very large pot with water. Add old bay, salt and vinegar to water and bring to a rolling boil.
2. Drop in shrimp and cover pot with lid.
3. Cook shrimp 1-3 minutes, depending on the size of the shrimp. Do not overcook.
4. Drain shrimp as soon as time is up.
5. Serve with lemon juice, melted butter, tarter sauce, and/or cocktail sauce.
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0:00
hey y'all welcome to what's cooking with
0:02
Paula Dean today well you know what I
0:05
had the most wonderful experience with
0:07
two brothers here in town uh and they
0:11
are like the
0:13
seafood and Low Country ball Kings of
0:17
Savannah uh they were both born here and
0:21
their family goes so far back and I love
0:24
to hear these two guys talk because they
0:27
truly have that true true Savannah
0:34
accent that only people that are born
0:37
here and lived here all their life have
0:40
and I could listen to them talk all day
0:42
long and these two brothers are Charlie
0:44
and Vince
0:46
Russo uh Russo's Seafood has been around
0:49
gosh I guess since the
0:51
40s um I can't remember exactly what
0:54
they said but I had an opportunity to
0:57
cook with those guys one day and
0:59
naturally was all about um Seafood so
1:03
I'm going to share with y'all my method
1:05
for Boiling Shrimp
1:08
uh I love to be able to find me a shrimp
1:11
with a head on because there is so much
1:15
Rich stock uh rich flavor located in the
1:20
heads of those shrimp but those are kind
1:22
of hard to find unless you go out
1:24
shrimping and and catch your own shrimp
1:27
but uh I'm going to bring a very large
1:31
pot
1:33
uh of water to boil and I'm going to
1:37
season that with
1:39
um depending on how many shrimp I'm
1:42
cooking at least three tablespoons maybe
1:46
even heaping of Old Bay and uh some salt
1:51
about a tablespoon of salt and I use
1:55
kosher salt and uh you can put a little
2:00
vinegar maybe a half a cup of vinegar uh
2:04
in your water if you want to and
2:07
supposedly that helps the the shrimp
2:10
peel easier but you want to bring uh to
2:13
boil your water your salt and your Old
2:16
Bay after it comes to a rolling ball
2:20
just drop your shrimp now shrimp come in
2:24
all different sizes so you'll have to be
2:27
the judge of your cooking time on your
2:30
shrimp depending on how large they are
2:33
but most people use a what we call a
2:37
2630 which means there's 26 to 30 shrimp
2:41
per
2:43
pound um the dogs have something to say
2:47
right now what are y'all doing y'all
2:49
stop lay down sorry
2:52
y'all so you can get some of them that
2:55
look like small lobster tails they so
2:58
big or you can and get little old
3:00
miniature shrimp and uh Michael always
3:04
said that his his mother would encourage
3:09
the boys to eat those little small
3:12
shrimp because Michael and his brother
3:14
would go out shrimping and course most
3:17
days all they would net up was those
3:19
little tiny shrimp and uh Michael's
3:24
mother said that those are the sweetest
3:27
and most tender but I'm telling you what
3:29
it's it's a job peeling those little
3:31
bitty shrimp oh and they are delicious
3:35
they're great for shrimp salad but for
3:38
my ball shrimp I like to use at least a
3:42
2630 and larger so after I water has
3:46
come to a rolling Bowl we're going to
3:48
add the shrimp we're going to cover it
3:50
put a cover on it and cook it for like
3:53
one to three minutes and you'll see your
3:56
shrimp quickly turning a beautiful
4:00
pinky salmon color as soon as your time
4:03
is up you'll want to take that that out
4:07
and drain it hush come here I'm sorry
4:12
y'all there's something on the other
4:14
side of that door over there that's
4:16
getting their interest up so you'll want
4:19
to drain your shrimp and I love I love
4:22
eating my ball shrimp with um melted
4:26
butter or either Tara sauce now my
4:29
Michael is a cocktail sauce fan and all
4:34
those things are really easy to whip up
4:37
to serve with those succulent shrimp and
4:41
remember y'all the worst thing you can
4:44
do is
4:46
overcook that shrimp so don't do
4:50
that all right a ball shrimp is a ball
4:53
shrimp now you can boil it any way you
4:55
want to uh we put uh seafood seasoning
5:00
in hours for for ball shrimp there's a
5:03
little restaurant here in town it's kind
5:06
of a secret not a lot of people go to it
5:08
but maybe one day I'll tell you the name
5:11
and where it is but they do good ball
5:14
shrimp all right so do you know how to
5:16
peel a shrimp I start by
5:21
breaking the legs apart just like that
5:26
and then you just pull that shell off
5:29
from the bottom pull all the little legs
5:31
off and you leave that one
5:35
joint you see that shrimp that's a
5:38
perfectly cooked shrimp and how do I
5:42
know that because it had movement in
5:45
it see see that
5:48
movement if it was overcooked you
5:50
couldn't jiggle that
5:54
[Music]
5:58
shrimp so that's how simple it it is I'm
6:02
going to put that one back and you can
6:04
squeeze them with lemon juice you can
6:06
sprinkle them with extra seafood
6:09
seasoning um I love to serve mine with
6:12
drawn butter I know you're
6:15
shocked but that drawn butter is so good
6:18
uh but I'll usually have three
6:20
condiments to go with it I'll have the
6:21
cocktail sauce I'll have tartter sauce
6:24
and then I'll have drawn butter for
6:26
anybody that's kind of like me this
6:29
space that you live in really affects
6:31
the way you feel so my first
6:34
recommendation is start by updating your
6:37
window treatments with Smith and Noble
6:40
Smith and Noble's beautiful handcrafted
6:42
blinds draped Shades and shutters are
6:44
custom made just for you and they offer
6:47
different service options to fit your
6:49
needs to get started today contact Smith
6:52
and Noble to get my special limited time
6:55
offer 25% off on your witer treatments
6:59
Plus redesign consultation create a
7:02
space that you're going to love for
7:05
details about my special offer go to
7:07
Smith andy.com
7:09
paaa that Smith
7:12
and.com paaa or call 1800
7:16
659
7:18
3300 that's 1 1800 659
7:26
3300 all right let's move on
7:30
to something that everybody
7:33
loves and that's fried
7:36
shrimp in fact I would be willing to bet
7:40
that if you went into a restaurant and
7:43
ask what was their number one most
7:46
ordered Seafood I bet you it would be
7:50
fried
7:51
shrimp now I love the large shrimp for
7:56
my fried shrimp and you'll want to Shell
7:59
them
8:00
and leave on the last joint of the
8:03
shell because you're going to need that
8:06
as a handle to pick up your fried shrimp
8:10
with now I'll take a uh a sharp pairing
8:14
knife
8:16
and down the middle of the back of the
8:20
shrimp I'll bring that
8:23
knife from the front of him all the way
8:26
to the back and I actually like to
8:28
butterfly mine so by butterflying it
8:32
means that you're going to take your
8:33
knife pretty deep you don't want it to
8:36
cut all the way through but you want to
8:39
cut it deep enough so uh that shrimp
8:42
fans
8:44
out and it's it's so so easy to prepare
8:48
fried shrimp um and there's so many
8:52
different ways you can do them but
8:55
usually I will uh mix eggs and hot sauce
9:00
just like I do for our Fried Chicken uh
9:04
and I'll beat my eggs and my hot sauce
9:08
depending on how many shrimp you're
9:10
going to be frying but uh I might use a
9:14
half a cup of hot Sala a couple of eggs
9:17
and maybe two or three tablespoons of
9:21
water and I'll beat that up and I'll put
9:25
my shrimp in that and let them just
9:27
drink up um those ingredients for a few
9:31
minutes and then I'm G to pick them up
9:34
and Shake most of the the wet off of
9:38
them and then dredge them in a
9:41
combination of panco and regular flour
9:45
and
9:46
panco uh is a Japanese breadcrumb and it
9:52
lends the most
9:54
crunchy uh wonderful delicious taste to
9:58
anything fried so I will mix together
10:03
like I said about half and half half
10:05
panco half flour and toss that together
10:08
real good and then I take my
10:11
shrimp uh after I shake off the liquid
10:14
and then I press them in to the panco
10:17
and flour mixture to make sure they're
10:20
well coated and then I'll drop them in
10:23
hot uh peanut o at like
10:26
350° and I mean these cook quick quickly
10:29
y'all so you'll want to keep turning
10:32
those and when they're nice and golden
10:35
brown take them up because they are best
10:40
when they're not
10:42
overcooked I hope y'all enjoyed these
10:44
tips and until next time I send y'all
10:47
love and best
10:49
dishes from me and the
10:52
dogs okay so now we're moving on to our
10:54
fried shrimp y'all in this dish I've got
10:58
um probably half a bottle of my hot
11:00
sauce couple of eggs and a little water
11:03
and this is the same uh bath water that
11:07
we soak our chicken
11:09
in so if it's good enough for our
11:11
chicken it should be good enough for our
11:14
shrimp all right so this is just panco
11:17
and self-rising flour that I have mixed
11:20
together and it wouldn't hurt your
11:22
shrimp at all at all to um bathe in that
11:28
hot sauce
11:30
for a
11:33
while all
11:36
right so into the hot
11:40
sauce and then into the panco and I want
11:44
to show you that I've
11:47
butterflied I've butterflied my shrimp I
11:50
like to open them up all the way it's
11:53
like you get twice as much
11:55
shrimps shrimps that's a word right we
11:59
were talking about that
12:00
earlier and I really like to do these up
12:04
ahead of time say if I'm having shrimp
12:06
for dinner you know do these at 2 or
12:08
3:00 in the
12:10
afternoon and um just put them in the
12:13
refrigerator and that way they have a
12:15
chance to dry
12:17
out and that panco mixture will really
12:20
stick good to it
12:23
okay so I think we got us a pan full
12:26
I've got my
12:28
fryer on
12:30
350 and this is just like the ball
12:33
shrimp y'all we don't want to overcook
12:38
them listen to those things popping
12:41
Michael was kind enough to when he came
12:44
in from work today he was kind enough to
12:47
call the docks down at lazara Creek and
12:52
uh find out if they had any shrimp and
12:55
they did so he went and got them for me
12:58
I'm going to need a little paper towel
13:00
to drain those
13:02
on Okie do let's take a look at
13:06
them
13:10
whoa what y'all think these are wild
13:13
Georgia Shrimp y'all the shrimp boats
13:16
come in every afternoon to lazara
13:20
Creek and anytime okay buddy I don't
13:23
want to burn you anytime we want fried
13:28
shrimp we just go out there to laretta
13:32
Creek and uh get our fresh shrimp and
13:35
there's nothing like them well I hadn't
13:39
even tasted the fried shrimp yet well
13:41
they're good oh good they passed the
13:44
taste test good okay this is how you
13:46
peel a shrimp you take the top part
13:48
first and you peel it around like that
13:50
closest to where the head was grab the
13:52
legs peel it around like that then I
13:54
pinch the tail so oh no you leave the
13:57
tail on there I know I pin it so it come
14:00
out of the tail well I do out with my
14:03
mouth full
14:06
again and then this is how you eat
14:12
them and get those fried shrimp needed
14:14
some salt in it I forgot to put these
14:17
are delicious here thank you I forgot to
14:19
Salt my Pano I just realized that well
14:22
they won't go bad all right so here's
14:25
our French bread okay here's the peeling
14:27
of shrimp again
14:29
pull that part off pinch the tail you
14:32
going to show them till they get it
14:34
right aren't you Michael there you
14:38
go the space that you live in really
14:41
affects the way you feel so my first
14:44
recommendation is start by updating your
14:47
window treatments with Smith and Noble
14:49
Smith and& Noble's beautiful handcrafted
14:52
blind straped Shades and shutters are
14:54
custom made just for you and they offer
14:57
different service options to fit your
14:58
need needs to get started today contact
15:01
Smith and Noble to get my special
15:03
limited time offer 25% off on your witer
15:08
treatments plus free design consultation
15:11
create a space that you're going to love
15:14
for details about my special offer go to
15:17
Smith and noble.com
15:19
paala that's Smith and noble.com paala
15:23
or call 1 1800
15:26
659 3300 that's 1 1800 659
15:34
3300
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