Up next in 10
Full Episode Fridays: Butterlicious - 3 Buttery Recipes with Sunny Anderson | Shrimp and Grits
May 12, 2023
3 Buttery Recipes with Sunny Anderson | Shrimp and Grits - Paula has Sunny Anderson cooking with her to make classic Southern recipes, including a buttery shrimp and grits recipe. Paula’s Best Dishes, Season 10, Episode 5.
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00:00 Intro
1:04 Sour Cream Butter Biscuits Recipe: https://www.pauladeen.com/recipe/sour-cream-butter-biscuits/
6:47 Buttery Stone Ground Grits Recipe: https://www.pauladeen.com/recipe/buttery-stone-ground-grits/
8:23 Butter Braised Shrimp Recipe: https://www.pauladeen.com/recipe/butter-braised-shrimp/
13:03 Butter Pecan Ice Cream Recipe: https://www.pauladeen.com/recipe/butter-pecan-ice-cream/
18:55 Buttery Bananas Recipe: https://www.pauladeen.com/recipe/buttery-bananas/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- I've got this fabulous, bright,
0:03
shiny Sunny woman in my kitchen with me today.
0:06
Y'all I've got Sunny Anderson in the kitchen with me
0:09
and we're having a butterlicious day
0:12
starting with one of my old favorites
0:14
sour cream butter biscuits.
0:17
Oh my gosh!
0:18
- It's bad?
0:19
- Hmm, to the bone.
0:20
- [Paula VO] Next we're go combine forces
0:23
to bring you butter braised shrimp and grits
0:26
that won't soon forget.
0:27
- Girl! - Oh my goodness.
0:30
- It's all about the butter on that shrimp.
0:32
- [Paula VO] Finally, you're gonna have to stick around
0:34
for Sunny's butter pecan ice cream with buttery bananas.
0:39
- That's even too many butters for me to say y'all.
0:42
(upbeat music) (Paula Laughing)
0:45
Y'all Sunny Anderson.
0:48
The hostess of Cooking for Real.
0:50
She is in my kitchen today.
0:52
And guess what it's all about y'all.
0:56
- What? - Butter!
0:57
- Oh my goodness.
0:59
- In honor of Sunny and me, it is all about butter today.
1:03
The first thing I'm gonna make Sunny,
1:05
is sour cream butter biscuits.
1:07
These take me back to my bag lady days
1:10
when I'd make little cold chicken salad plates
1:13
or something like that,
1:15
always stick a couple of these in there so they could feel
1:18
that they just had a little bite of bread.
1:20
Simple, simple.
1:22
We are gonna start with two sticks
1:24
at room temperature butter.
1:26
Do you love that?
1:27
- Two sticks,
1:28
I'm gonna do the stick count. - Okay.
1:30
- Two sticks so far. - Actually it's just one cup.
1:33
And Sunny,
1:34
if you would measure me out two cups of self rising flour.
1:40
So we're not gonna have to add anything to this
1:43
is gonna just rise on its own.
1:46
- I have wanted to touch this measuring cup so long.
1:48
- Don't you love these measuring cups?
1:50
And you know, I use them like if I've made a pot of soup,
1:54
I'll use those to--
1:55
- Ladle out? - Ladle my soup out.
1:58
I mean, I use them for so many things.
1:59
- I'm making a mess in your kitchen.
2:01
- Oh, that's all right.
2:03
You have to make messes
2:04
when you're in the kitchen and that's all right.
2:07
You can clean it up.
2:08
All right.
2:09
So let's see if we can work that in.
2:11
The butter is still a little bit firm
2:14
so I don't know if we're gonna need a,
2:16
a biscuit cutter. - My grandma, she's always--
2:17
- Is your grandmother's still alive?
2:20
- Yes, she is.
2:21
Hi grandma.
2:22
She's in North Carolina.
2:23
- Hi, granny.
2:25
A southern granny.
2:26
- A Southern granny that always had butter on the counter
2:28
when we came to visit.
2:29
- And don't that make you feel so secure in there.
2:32
So nurturing.
2:34
- Yes.
2:35
I usually gained weight visiting in the summer.
2:37
I go home and my parents would say
2:39
what have you been eating?
2:40
Everything?
2:41
She never said no, no matter what she made.
2:43
And then she'd always give me a couple of nickels
2:44
and quarters to go to the candy store
2:46
and buy some candy after dinner.
2:49
Good old grandma.
2:50
You know, I think I had to get my hands in here.
2:51
- Good, 'cause you know I like to, too.
2:54
I say these are the best tools right here.
2:57
The warmth from your hand y'all,
2:59
will help break down that butter.
3:02
- Always works out better with your hands.
3:05
I like to feel my food...
3:07
- All the senses.
3:09
Smells good, tastes good, looks good.
3:11
Feels good. - Feels real good.
3:14
And then while you're doing that Sunny,
3:16
they got a lot of butter in it.
3:17
Y'all there's a good chance they won't stick.
3:19
But you know I just like to make sure,
3:22
I like to get my little helping hand y'all,
3:25
to make sure they come out.
3:28
And then I'm gonna add
3:30
one eight ounce container of sour cream.
3:36
- I'm gonna go get my hands, got to get out of here.
3:38
- Okay. - Can wash this?
3:39
- Yes.
3:40
That whole carton of sour cream.
3:45
- So that's just flour, butter, sour cream?
3:48
- Self-rising flour, butter and sour cream.
3:51
And women in Albany, Georgia, where I grew up.
3:55
They just swear by these and all the little parties
3:59
all the little girlie parties.
4:01
Come up here honey, and grab you a spoon.
4:03
And we're just gonna drop these in about like that.
4:08
Just little bites.
4:11
- When I'm in the kitchen
4:12
and I'm trying to figure out what to eat,
4:13
every day I want something new,
4:14
which is really good for the job.
4:16
- Oh my gosh, well, that works out great for your show.
4:18
- Yeah, and I dream food.
4:20
Don't you dream food.
4:21
You just wake up and you're like,
4:22
"I would like to have this."
4:23
- Listen, let me tell you this,
4:26
this morning, you know, Michael works on the river.
4:28
So he works crazy hours.
4:30
And sometimes during the night he said something to me
4:33
and I said, "Yeah, pick me up one if it's in copper."
4:40
I guess I was buying cookware during my sleep.
4:42
(both laughing)
4:45
And he tried to get me to say some more.
4:47
And he said he could, he said, I went right back to sleep.
4:51
So I know was dreaming of cookware y'all.
4:54
(Paula laughing) - Too funny.
4:55
That's your real mind thinking right there.
4:58
- Yeah.
4:59
- The only time I've ever talked in my sleep,
5:02
I was told I was firing everybody.
5:04
(gasps)
5:05
But I have no employees, Paula.
5:07
(laughing)
5:10
So I don't know what that was all about.
5:11
- Well, listen,
5:12
I heard something else about you Sunny.
5:14
I heard that you were one heck of a DJ.
5:18
- Yeah.
5:19
- Are you still on the radio?
5:20
- No, I'm not.
5:22
I'm not on the radio anymore.
5:23
You know, I started radio in the military
5:25
and I did it kind of-- - Did you?
5:26
- like Good Morning Vietnam but in Korea.
5:29
And I worked from San Antonio to New Orleans
5:34
to Montgomery-- - Really?
5:36
- To Detroit and I finally got to New York.
5:38
And I heard you were so good.
5:40
- I loved it.
5:41
- Y'all, we're gonna put these biscuits
5:43
in a preheated 400 degree oven for about 15 or 20 minutes.
5:49
So we'll slide those in.
5:52
And those are gonna be the best
5:54
little sour cream butter biscuits
5:55
you ever put in your mouth.
5:57
- [Paula VO] Up next, there's more butter on the way
5:59
with these delicious shrimp and grits.
6:02
(Paula laughing)
6:03
- We're going through the butter today.
6:05
- [Paula VO] Then the butter count is rising again
6:07
with Sunny's butter pecan ice cream
6:10
and later we're topping it off
6:12
with something really special.
6:15
- Good does not describe this y'all.
6:19
I so hope y'all are enjoying the show.
6:21
And if you do.
6:23
Be sure to click like, subscribe and
6:26
notification bell so you'll never miss a video.
6:30
And we'll be right back after the break.
6:34
(upbeat music)
6:37
Hey, y'all welcome back.
6:38
I'm in the kitchen with Sunny Anderson today
6:40
and we're paying homage to the butter gods.
6:45
Well, listen, Sunny
6:46
we're gonna make grits with brazed lemony butter shrimp.
6:51
So I've got my four cups of boiling water going.
6:54
And now I just wanna salt that water.
6:56
And I tell you what now,
6:57
some people don't use pepper in their grits.
7:00
- Oh I, all the time.
7:01
- But I love the way it looks.
7:03
So I'm gonna put that in there
7:05
and I'm gonna add six tablespoons of butter.
7:10
(laughing) Yes.
7:13
We're going through the butter today.
7:14
- Love it.
7:16
- And then if you would measure us that one cup of grits.
7:20
And now I'm gonna measure out
7:22
three fourths, a cup of heavy cream.
7:24
So these are gonna be good and creamy grits y'all.
7:28
- Smooth and creamy.
7:29
- Yes, now here's the trick.
7:31
You know, when you're cooking grits,
7:33
you wanna make sure that you really get them in there
7:37
with a stir action.
7:39
So we wouldn't-- - Have nuggets.
7:40
- Yes, grit nugget. - Grit nugget.
7:42
- Exactly. - That's no good.
7:44
- All right.
7:45
So we wanna make sure we get that stirred.
7:46
- Let me stir that for you.
7:47
- All right.
7:48
Now, I'm gonna cut the heat down a little bit on that.
7:53
- You know what I do?
7:54
I toast mine sometimes. - You toast your grits?
7:56
- I do, I toast the grits.
7:57
- Come one, how do you do that?
7:59
- I put the butter in first.
8:01
Then I put the grits in and I stir them and toast
8:04
until all the grits get combined and touched by butter.
8:06
- Wow, I have never done that
8:08
but sometimes I'll do my rice that way.
8:11
I hadn't thought about grits.
8:13
That's why I love cooking with so many different people
8:16
because there're so many different ways to do things.
8:20
- So what are we gonna do with the grits?
8:21
- We're gonna let them cook.
8:23
Now, I just want my pan to get hot Sunny.
8:26
- Screaming hot?
8:27
- Because I'm gonna add a stick of butter.
8:29
And we've got two pounds of shrimp
8:31
and we left the tails on.
8:33
- Candles to eat with.
8:35
- Yes, I like to pick them up,
8:36
even if I'm having grits.
8:38
And from you Sunny
8:40
I'm gonna need about six tablespoons of lemon juice.
8:43
- Okay.
8:45
- In goes our stick of butter.
8:47
You can see our pan is hot
8:49
and I'm gonna keep stirring those grits.
8:53
Whoa!
8:54
- It's a brown butter sauce.
8:56
- How are we gonna do a brown butter sauce today, y'all?
8:59
(Sunny laughing)
9:01
We've got our six tablespoons of lemon juice going in.
9:04
- Is that burned?
9:05
- No, I don't think so.
9:06
Don't you like the Brown butter sauces?
9:08
- I love some brown butter sauce,
9:10
look, I got all kinds of...
9:11
- Now, I'm gonna dump the shrimp in
9:13
and these are just medium-sized shrimp.
9:16
And we're gonna stir those around real, real quick,
9:20
all right, I'm gonna salt and pepper our shrimp
9:25
and see how that chilled down our pan.
9:28
That's why I wanted to get my pan good and hot.
9:32
Now, I'm gonna cut it back up on pure, straight high Sunny.
9:38
Our shrimp are looking great.
9:39
- Look good, turning pink.
9:41
- This is gonna be delicious.
9:44
- Yes. - On top of our grits.
9:46
All right, you know what I'm gonna do?
9:48
- What're you doing Paula?
9:49
What're you doing?
9:50
- I'm gonna bring our bowls down here?
9:51
- Yes 'cause this looks like it's done.
9:53
- And I'm gonna go ahead and dip us up some grits
9:56
because these are gonna be so hot.
10:00
(Sunny sighs)
10:01
- Gonna burn out tongue on it.
10:02
- It's gonna just scald our tongue.
10:04
So I'm gonna go ahead and let them
10:06
kind of be cooling a little bit in our bowl.
10:14
Oops.
10:17
(slow instrumental music)
10:18
- Double oops (laughing)
10:20
- Double oops, I made a error.
10:22
(laughing)
10:24
- I'll get some shrimp on the top.
10:26
- All right, now we're gonna need a spoon
10:28
so we can get up all that juice.
10:30
That good seafood juice.
10:33
- That's what I'm talking about.
10:34
Yeah, sister Sunny.
10:38
- I'll give it a tilt?
10:39
- Aha!
10:41
Look at all the juice that came out of those Sunny.
10:44
- That's trouble girl.
10:46
- And just no liquid at all except for the lemon juice.
10:50
And the butter butter. - And the butter.
10:52
(Sunny laughs)
10:54
- Ooh, sunshine.
10:57
- Perfect start or the end to a Southern day, right?
10:59
- Hmm Hmm.
11:02
All right, honey.
11:03
Next yours, cause that looks like the biggest
11:04
and most generous. - Thanks.
11:06
- Biscuits are ready.
11:09
Have you ever had a biscuit like this?
11:11
- Let me get a taste?
11:12
- Well, whitening that and have you a little herb butter.
11:15
- Well, it's really light.
11:16
- Ain't it good.
11:17
- I like it, it's just like a few ingredients.
11:22
I'm doing the other side.
11:24
I look like I'm double-dipping.
11:25
- Oh my gosh.
11:26
- Is it bad? - To the bone.
11:31
Ain't it yummy?
11:32
- Yeah.
11:33
You're gonna go in?
11:34
- I'm gonna go in.
11:35
- I just cut mine off.
11:36
- Look at our grits, they're perfect.
11:38
That is a perfect, perfect, perfect cooked grit.
11:42
(laughing)
11:46
- Girl! - Oh my goodness.
11:49
- It's all about the butter and lemon on that shrimp.
11:53
- Oh my gosh.
11:54
It's just like incredible y'all.
11:57
- Paula, you don't eat too much.
12:00
- Why?
12:01
- We got some dessert, butter pecan
12:04
buttermilk ice cream and butter sauteed bananas.
12:09
- That's even too many butters for me to say y'all.
12:12
- [Paula VO] Up next.
12:13
You think Sunny's buttered pecans
12:16
will even make it to our ice cream.
12:18
- I could stop right here and just eat this.
12:20
- Yes.
12:21
- [Paula VO] And later Sunny showing us
12:22
a way to make ice cream.
12:24
That's fun for the whole family.
12:26
- I churn it myself.
12:28
- You are kidding. - You could do that.
12:32
I hope y'all are enjoying the show
12:34
and I want to hear from you.
12:36
Tell me what recipes or videos you'd like to see me
12:39
make by just leaving a short comment below.
12:43
Now, let's get back to the show, y'all.
12:48
- I'm telling you this is a good one.
12:50
- I know the butter queen
12:53
but I am a princess in your court today.
12:56
And I would like to have a butter meal with you.
12:58
That's ended with a beautiful butter dessert.
13:01
All right, so what we're gonna do
13:02
is I'm gonna make my butter pecan
13:05
butter milk, ice cream with butter sauteed bananas.
13:09
- Yes.
13:11
- All right, I'm gonna saute some pecan by pan here
13:14
about a stick or so.
13:15
Yeah a sick or so, of butter.
13:16
- You want me to be measuring out anything for you?
13:19
- Yeah, you can go ahead and measure out two cups
13:21
of buttermilk and a half of a cup of the heavy cream.
13:25
And that's buttermilk a lot healthier
13:27
than just regular whole milk.
13:28
So I feel good about it.
13:30
Have you ever churned ice cream before?
13:32
- Lord, so many times?
13:34
- Really?
13:35
- Yes.
13:36
I mean, back when I was a kid growing up,
13:38
there was no such thing as electric churns.
13:41
We did it all by hand, but it was so worth it.
13:46
How much nuts Sunny dear?
13:48
- (indistinct) half a cup or so.
13:49
When I was about eight, nine years old
13:52
if we wanted ice cream, we had to churn it.
13:54
So we had one of those old school churns
13:56
with the (indistinct) on the outside.
13:58
We'd always get in the backyard
14:00
and do a little family cookout.
14:03
All right, so those are gonna saute.
14:05
Just get a little bit of a salt in there,
14:06
just so they start smelling like pecans.
14:10
So this is gonna add a tablespoon of brown sugar,
14:13
just sweeten it up a bit.
14:14
- Yeah, to just sweeten those nuts.
14:16
- Real nice and sweet. - Pull that
14:18
little sweet out of them.
14:19
- And the sprinkle of salt kind of helps balance it out.
14:22
Move it around.
14:23
I could stop right here and just eat this.
14:25
- I was gonna say, there aint nothing wrong
14:27
with just these toasted nuts.
14:29
- At all, at all.
14:31
- Okay, turned your fire off.
14:32
- Right when it starts to get nice and foamy,
14:35
just go ahead and put it on the sheet here.
14:37
- Oh, I smell those nuts.
14:38
- What I wanna do
14:39
is really just cool them down for the ice cream.
14:41
- Hot nuts. - Hot nuts, baby.
14:42
But they're good.
14:45
And then get this into your cooling fridge.
14:49
Only takes about like five minutes.
14:51
All right, to two cups of buttermilk.
14:55
- She's got some, my favorite ingredients y'all.
14:58
- Half cup of the heavy cream,
15:01
and then we've got some sweetened condensed milk
15:04
and evaporated milk.
15:05
- I love evaporated milk in my ice cream.
15:08
- Same here.
15:08
I Love the condensed milk in it too.
15:09
- This is gonna bring the sugar
15:11
the sweetened condensed milk.
15:11
So just a half a can of each.
15:17
Now, if we're making a double batch
15:18
or a regular batch, just use the whole can.
15:21
And then a half teaspoon of vanilla goes in.
15:25
- Look at that left-handed girl.
15:27
- I'm very lefty.
15:28
And what I do at home, because I don't have a churner
15:30
I just put into a little plastic container
15:32
and I shake it myself.
15:33
I churn it myself.
15:35
- You are kidding. - You can do that.
15:36
Yes, it's little bit of workout too.
15:38
Before you eat it so you don't feel too bad.
15:40
So I'm just go ahead and get these out.
15:41
- Oh, and they look nice and chilled.
15:45
- Just break them up real quick.
15:46
- Yeah, yum yum.
15:50
- Do you have a harder spatula?
15:52
- A harder spatula, let me see.
15:55
Here let's see if this wooden one will work.
15:57
- My mom would do this all the time growing up
16:00
just like some cinnamon, some brown sugar.
16:03
Let it cool.
16:04
A little cayenne pepper.
16:05
- So would my mama,
16:06
she used to roast us nuts. - Really?
16:08
- Yes.
16:11
- Okay, we've got it all in there.
16:14
- You're gonna put the whole thing?
16:17
- Put it all in there.
16:18
- I like it, I like it.
16:19
- Buttered pecan, - Love it.
16:21
- I want some more of it.
16:23
- This is my favorite to buy also.
16:25
Like if I don't make it
16:26
I'll always love to get like the butter ice cream.
16:30
So all right, give this a stir.
16:34
- Now you just got to show me
16:35
how you shake your ice cream, Sunny.
16:38
- Let me show you how to do it.
16:39
You can get like a plastic gum container
16:42
or like a milk jug, works too.
16:45
First, well put some ice in the bottom.
16:48
Well a little bit of ice, so it could be surrounded.
16:51
- You're gonna have to tell me more.
16:54
- That's good. - I love this.
16:56
I think it's so ingenious.
16:57
Then a little bit of rock salt.
17:01
- Really course grain, right around the edge.
17:05
- I cannot believe this, Sunny.
17:06
- Put your bag in.
17:07
I love doing this Paula.
17:10
And I'm just gonna get the custard in.
17:20
- See, let's get every bit of it.
17:21
- I'm a lick your fingers, Paula.
17:23
- Yes, yes.
17:24
- All right, so then I'm just gonna go ahead
17:26
and make sure the seal is good.
17:28
And then right over the top, Paula, more ice.
17:31
- More ice. - More ice and more salt.
17:33
So it can be surrounded by the chemical reaction.
17:36
I'm just gonna close the lid.
17:38
So I'm just gonna shake away.
17:41
- Well, I feel like I need to help you.
17:46
Okay, your turn. (Sunny laughing)
17:51
- I'm not gonna make work in your own kitchen.
17:53
- I'm kidding you, I'm gonna shake for a while.
17:55
(laughing)
17:57
- Just imagine, you know, you're at the cookout.
17:59
You pass it around.
18:01
- Pass it around. - Pass it around.
18:03
- How fun. - It's a lot of shaking.
18:07
Probably about ten minutes and you're done.
18:09
- [Paula VO] Up next.
18:10
My ice cream is ready for some buttery bananas.
18:12
So y'all stick around.
18:14
- Oh my goodness, great.
18:20
I so hope y'all are enjoying the show.
18:23
And if you do.
18:25
Be sure to click like, subscribe and
18:28
notification bell so you'll never miss a video.
18:32
And we'll be right back after the break.
18:36
(upbeat music)
18:38
Sunny and I are finishing up
18:40
this wonderful ice cream that she's made.
18:43
She has given me so many wonderful new ideas.
18:46
Shaking and making your own ice cream.
18:50
It's just the cutest idea Sunny.
18:53
(Sunny laughing)
18:54
So now listen, we're gonna finish this up.
18:56
- We got to top it with more butter
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because it's all about butter.
18:59
- We're paying homage to butter today.
19:01
- Yes, I thought we'd saute some bananas in butter.
19:03
- Okay, I've got your six tablespoons of butter
19:07
into your pan.
19:08
Now, is there any particular way
19:10
you want me to slice this banana?
19:13
No, when I slice, I just think about getting it on a fork.
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So just make it small enough to get on your fork.
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I kind of treat it like an avocado.
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Cut through the skin.
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- So we're gonna go in high up.
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And then again, got you.
19:27
- Take it out like that.
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So I'm gonna just have you toss that around.
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- Okay, I'm a good butter tosser.
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- And a little bit more sweetness from
19:37
some the brown sugar. - Brown sugar.
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(laughing)
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- That's it. - I love it.
19:42
- I'm gonna get this nice and caramelized.
19:44
The Brown sugar is gonna melt a bit.
19:46
Again Paula, I could just stop right here and just eat this.
19:49
- I know,
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there's been so many wonderful layers to our food today.
19:55
- All right, so that's sauteed,
19:56
it's time to scoop out some ice cream.
20:00
- Oh yeah, it's not grainy.
20:01
That is so ready.
20:03
My gosh, y'all step on down.
20:05
- Look at this.
20:06
I hope you like (clapping)
20:08
- Oh my (giggles)
20:09
- I do this all the time.
20:10
Like usually on commercial breaks thou.
20:11
- Don't waste your wishes sister, 'cause I'm gonna like it.
20:15
This is unbelievable.
20:17
Unbelievable.
20:18
Look how firm that is.
20:25
Oh my gosh.
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- Let's get some butter right over the top, girl.
20:28
Putting that banana just all over.
20:32
- Oh my goodness.
20:34
- Butter pecan, buttermilk ice cream
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with butter sauteed bananas and it's bananas.
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- Oh my, I'm just in shock.
20:52
- I got my kiss.
20:53
- Oh my goodness.
20:57
- Good, right?
20:58
- Good does not describe this, y'all.
21:02
It's so good honey, you can come back
21:04
in my kitchen - How many sticks of butter
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have we used today, girl?
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- Too much, we were not counting.
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(laughing)
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Sunny, it is heavenly.
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Heavenly, heavenly,
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might be the best ice cream I have ever eaten.
21:19
- Really? - Yes.
21:20
- Oh wow, thanks Paula.
21:23
- What a great day it's been with you.
21:26
Hey, y'all, it's Paula Deen.
21:28
Now, if you enjoyed this video, be sure to like it
21:32
and click the subscribe button as well as the notification
21:35
and bail to be alerted when I post a video.
21:39
Love and Best Dishes Y'all.
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