Up next in 10
Paula travels a lot, but she always finds herself coming back to the low country. She'll start off a Shore Is Good Seafood Dip and then cook a Quick Crab Stew that will go perfectly with the dirty rice she's making. To end it, Paula's making a cookie that's not cooked - Low Country Cookies are going to complete this meal, so save room for dessert!
Shore is Good Seafood Dip - https://www.pauladeen.com/recipe/shore-is-good-seafood-dip/
Quick Crab Stew/Dirty Rice - https://www.pauladeen.com/recipe/quick-crab-stew/
Low Country Cookies - https://www.pauladeen.com/recipe/low-country-cookies/
Shrimp Cocktails - https://www.pauladeen.com/recipe/peel-and-eat-shrimp/
Enjoy Y'all!
For more great recipes visit https://www.pauladeen.com
Show More Show Less View Video Transcript
0:00
Hey y'all. I'm just out here in the
0:02
backyard enjoying this beautiful view,
0:05
this wonderful Turner's Creek that I
0:07
live on. And you know what? I have to
0:09
travel a lot nowadays. I find myself
0:12
home less and less. But when I do get to
0:14
come home, I forget. I forget just how
0:19
good that low country cooking is. And
0:22
that's what today's show is about. It's
0:24
a tribute to Low Country Cuisine. I want
0:26
to invite you in the kitchen with me
0:28
because I'm cooking up a shore is good
0:30
seafood dip, a quick crab stew, dirty
0:34
rice, and last but not least, we got to
0:38
have a sweet ending to this meal. I'm
0:40
going to share a recipe with you for a
0:42
low country cookie. So, y'all come on in
0:44
the house. It's all about a tribute to
0:47
the Low Country.
0:50
[Music]
1:20
I'm so glad to see that y'all came into
1:22
the kitchen with me today because as I
1:25
said earlier, uh today's show is all
1:27
about low country cuisine and you know
1:29
the plentiful harvest of the sea.
1:32
that we have here is the basis of low
1:35
country cooking. So, I really think
1:38
you're going to like this first recipe
1:40
that I'm going to share with you. It is
1:42
called shore is good seafood dip. That's
1:46
s h o r e. I'm going to take about a cup
1:50
full of shrimp that have been coarsely
1:53
chopped. I'm going to take a small can,
1:56
which is about a cup of claw crab meat.
2:00
Now, you can use claw meat or you can
2:02
use lump that you can uh find in your
2:05
seafood department at your grocery
2:07
store. I I love the claw meat because
2:09
it's got a real good flavor. Uh claw
2:12
meat is a lot less expensive than your
2:16
lump meat. All right. Now, to our meats,
2:19
I'm going to add a half a can of cream
2:22
of shrimp soup. Now, I have dipped off
2:25
the top half of that soup and put it to
2:28
the side to use in something else. The
2:31
reason I'm using the bottom half of that
2:33
can is because the shrimp sunk to the
2:38
bottom and that's the part I really
2:40
want. So, I'm adding the bottom half of
2:43
a can of cream of shrimp soup
2:48
to our ingredients. Now, I'm going to
2:51
add a half a teaspoon of ground white
2:54
pepper. But first, I've thrown a couple
2:56
of tablespoons of butter into our
2:58
skillet. And I'm going to sauté
3:02
two ribs of celery that's been diced
3:05
fairly fine, one green bell pepper
3:08
that's been diced,
3:11
and one onion.
3:17
Going to turn this up a little bit. And
3:19
we're going to let that sauté for a few
3:21
minutes while I'm mixing up the rest of
3:24
our our dip. All right. To our
3:27
ingredients now, we're going to add a
3:28
cup of mayonnaise. And I recommend that
3:31
you do use a good premium mayonnaise.
3:37
And I'm going to add just a little salt.
3:38
It's not going to take much because
3:40
everything else is just naturally salty.
3:43
And to this, I'm going to add two cups
3:46
of grated Parmesan cheese. Now, you can
3:50
fresh grate your your parmesan cheese or
3:53
you can buy it in the container already
3:55
grated at the grocery store. So, we're
3:58
just going to roll that over and let's
4:00
come check on our vegetables. So, these
4:03
are sauteed
4:04
just kind of tender and I'm going to
4:08
take them. Nothing smells like an onion
4:10
cooking, you know.
4:13
All right,
4:15
we'll finish mixing this together. All
4:20
right, I've got everything mixed
4:21
together now. I'm just going to dump
4:22
this into a pre-sprayed pan. And it's
4:26
going in the oven at 325.
4:29
If you're having a cocktail party,
4:33
I promise you it would be a big
4:36
hit at the table.
4:38
Just going to kind of flatten that out.
4:41
All right, so we're going to put this in
4:43
the oven. Remember, at 325, a little
4:46
less than we normally cook on. And we're
4:49
going to let this bake for about 25
4:51
minutes or until it's nice and bubbly
4:55
brown.
4:57
And you know, I've got one ready.
5:04
Look at this. Oh,
5:08
smells fabulous.
5:11
And it's hot as a firecracker.
5:17
And now to serve along with my seafood
5:20
dip, I'm going to put out a rich,
5:22
buttery cracker. And then I'm going to
5:24
put out some toast points that are just
5:28
super crisp.
5:30
And I mean, this is so so hot. Can you
5:33
see the shrimp in it and the crab?
5:39
It smells so very good. But
5:42
it's really, really hot.
5:49
[Music]
5:54
Your family's going to love this one.
5:56
It's truly delicious and I think you're
5:58
going to love it. When we come back,
6:00
we're going to get down and dirty with
6:02
some more Low Country cuisine. So, I'll
6:04
see y'all back here in the kitchen in
6:06
just a second.
6:09
Sure is good.
6:14
[Music]
6:23
Today is all about Low Country Cuisine.
6:26
And on this segment, we are fixing to
6:28
get down and dirty. We're going to get
6:31
dirty with some rice. And we're going to
6:32
get down with a quick and simple crab
6:36
stew. I'm gonna start with two
6:37
tablespoons of butter. All right. So,
6:40
we're gonna heat up our butter and we're
6:42
gonna add to that one small onion that's
6:46
been diced fairly fine. And we're just
6:49
going to let that sauté until the flavor
6:54
kind of comes out of that onion. Now, in
6:56
my bowl right here, I have one pound of
7:02
crab claw meat. Now, I've already picked
7:05
through this and made sure it was free
7:07
of cartilage and the shell. All right,
7:11
I'm going to come over here and get our
7:12
other skillet going. And I'm going to
7:15
spray this because it's not a non-stick
7:18
pan. So, I'm going to let that heat up a
7:21
minute.
7:22
Come back over here and check on the
7:24
onions. And they are looking good. So,
7:27
I'm going to add
7:29
my one can of potato soup. And that is
7:33
cream of potato. And then I'm gonna add
7:36
one can of cream of celery. My
7:40
grandmother Paul used to use a lot lot
7:44
of canned cream of celery soup in
7:46
casserles because it just made it
7:51
thicker and richer. Just gave it a
7:54
wonderful flavor. All right. I'm going
7:56
to add one can of half and half. If you
8:00
don't have any half and half, heavy
8:02
cream will do fine.
8:07
And then I'm going to add one can of
8:10
just regular whole milk.
8:16
Unbelievably easy. How just that quick
8:19
we have crab stew. Now I'm going to take
8:23
my crab
8:26
and pour it into my stock.
8:30
And I'm going to let this come to
8:33
almost a boil, but not quite.
8:38
All right, our stew is all together.
8:40
Now, let's quickly move over here
8:42
because I got a hot pan waiting on us.
8:46
Now, we're adding one pound of ground
8:50
sausage
8:52
to our pan. And I've sprayed this
8:54
hopefully so it won't stick. Now, the
8:57
term dirty for this rice dish got its
9:00
name dirty from the chicken livers. The
9:03
chicken livers are going to turn our
9:04
rice a dirty brown.
9:11
The secret to cooking livers is by
9:14
taking your fork and stabbing them and
9:17
putting holes in them and they won't pop
9:20
nearly as badly on you.
9:23
All right.
9:29
All right. Now, to this,
9:32
I'm going to add one onion that's been
9:35
diced, a half a cup of diced bell
9:38
pepper,
9:41
and a half a cup of diced celery. Now,
9:45
we're just going to cook this off. And
9:47
I've got a four of a cup of fresh
9:49
parsley sitting right here. And after
9:52
all the the meat and the vegetables are
9:54
done, then I'm going to throw our fresh
9:56
parsley in. Okay, our our meat and our
10:00
vegetables are ready. Our stew is just
10:03
before bubbling. So, I'm going to go
10:05
ahead and add to it a/4 of a cup of
10:08
cherry. Don't use cooking cherries or
10:11
things like that. Use the good stuff
10:13
that you like to drink. Now, I have
10:16
cooked two cups of raw rice in four cups
10:20
of water. And I have cooked just the
10:23
long grain white rice.
10:27
I'm going to add a couple of tablespoons
10:29
of butter.
10:32
And in goes our rice.
10:35
Now, when you're cooking rice, it's very
10:37
important that you salt that water
10:40
because if you don't cook your your rice
10:43
or your grits in salted water, it's like
10:45
you can never ever get it salty. I'm
10:48
going to sprinkle in my fresh parsley.
10:51
And in a second, you'll see those
10:53
chicken livers start to turn that pretty
10:56
white rice dirty. I'm going to come in
10:59
here and add some fresh ground pepper to
11:02
it.
11:06
You'll want to really season up this
11:08
dirty rice.
11:14
[Music]
11:19
M.
11:25
It's delicious. And I I really got it
11:28
hot with that pepper, y'all.
11:31
And I'll just bet you a dollar to a
11:33
donut when I serve this to Michael,
11:36
he'll reach over and for the hot sauce
11:39
bottle and he'll add even more heat to
11:41
it.
11:44
And our crab stew just looks fabulous.
11:58
You're going to love it. And I think
12:00
you're really going to like preparing
12:02
this and serving this to yourself and
12:03
your family. And when we come back, what
12:06
you think about a cookie that's not
12:07
cooked,
12:09
I'm going to show you how in just a
12:10
couple of minutes.
12:14
[Music]
12:20
Welcome back, y'all. I'm in here in the
12:22
kitchen getting this next recipe ready
12:25
to share with you. Now, this is called a
12:27
low country cookie. probably one of
12:29
those favorite cookies that we eat down
12:33
here in this area of the country. Uh
12:36
it's delicious. And you know what? We're
12:39
not even going to cook it. I've started
12:41
by melting a stick and a half of butter.
12:44
And I've cut off the eye. I'm going to
12:46
add one cup of sugar. And I have one
12:49
egg. And I'm going to beat the egg up.
12:52
And I'm going to add it to our sugar and
12:55
our butter.
12:57
And I'm going to just cook this for a
13:01
couple of minutes. A lot of people are
13:03
are frightened of raw eggs in their
13:05
food. So, I'm going to just make sure
13:08
that egg is not going to be raw in our
13:10
dish. But you'll want to make sure that
13:12
your sugar and your butter is not too
13:16
hot because if it is, you're going to
13:19
wind up with a scrambled egg and you
13:21
don't want that. And I just looked over
13:23
here and realized, y'all, I screwed up
13:25
just a little bit already on this
13:27
recipe. I was supposed to beat a half a
13:30
cup of milk in with our egg, and I
13:33
forgot to do it. So, I'm just going to
13:36
go ahead and add it in now. But that's
13:38
the glory of cooking, y'all. You know,
13:41
probably some wonderful dishes came out
13:44
of mistakes that we made. So, we're
13:47
going to let that come to a boil. Now
13:49
we're going to come back over to our 13
13:51
by9 by two dish. And I'm gonna line it
13:55
with graham crackers.
13:58
And this is going to be the base to our
14:00
cookie.
14:02
And see how those just fit perfectly in
14:05
there. Now these I'll have to break
14:07
apart
14:09
and stick those in there. Just like
14:11
that. Now, I'm going to take about eight
14:14
of these graham crackers and I'm going
14:16
to put them in our food processor and
14:19
I'm going to turn those into crumbs.
14:25
All right, so our graham crackers are
14:27
done and you can see that our sugar
14:30
mixture has come to a boil. So, I'm just
14:33
going to take that off. And to this, I'm
14:36
going to add one cup of sweetened flaked
14:39
coconut. And I love coconut, y'all. And
14:42
then I'm going to add a cup of chopped
14:44
pecans. Now, there again, use any nut
14:47
that you have. And then we're going to
14:49
take our crumbs
14:54
and we're going to add them
14:57
to our mixture.
15:00
Make sure we get every one of those out.
15:03
All right. Now, I'm going to pour this
15:06
over our graham crackers.
15:10
M. And it smells so good, y'all.
15:15
All right. So, we're just going to
15:16
spread that out. If it looks good and it
15:19
smells good, it must be good.
15:24
All right. Now, I'm going to come down
15:25
here and we're going to make an icing.
15:28
I've got two cups of powdered sugar.
15:31
Now, I'm going to add four tablespoon of
15:34
softened butter. I'm going to add a half
15:38
a teaspoon of vanilla.
15:43
And I'm going to add 3 tablespoon of
15:46
milk.
16:05
All right, our icing is ready.
16:09
So now I'm going to get the rest of our
16:11
graham crackers on top of our mixture.
16:20
All right, now we're going to just doll
16:21
up our icing.
16:27
This is wonderful for the kids to come
16:29
into the kitchen and help you make. Now,
16:31
I'm just going to use this offset
16:33
spatula that works real good for
16:36
frosting things.
16:40
All right. So, I've got it frosted. That
16:42
just goes in the refrigerator. We're
16:44
going to chill it until it's cold enough
16:46
for me to cut. And um you know, I've got
16:48
one here in the refrigerator ready.
16:51
Cold, ice cold,
16:55
and ready to cut for me to taste them.
17:05
Now, these are kind of rich, you know.
17:08
Don't be over ambitious because they're
17:10
very rich.
17:13
They'll go a long way
17:18
taking care of that sweet tooth.
17:22
So, look at that.
17:33
I love the coconut. I love the nuts.
17:37
This is one of those that you're going
17:38
to want to keep in your file forever and
17:41
pass it on down. When we come back, I'm
17:43
going to show you a very, very elegant
17:45
way to serve the Low Country's number
17:49
one seafood food. So, go only as far as
17:54
the potty and I'll meet you back here in
17:56
a minute or you can get you something to
17:58
drink.
18:00
[Music]
18:06
Now, I want to show you how to serve up
18:08
in a very elegant but casual way to
18:11
serve those shrimp. So, I'm using just a
18:14
plastic margarita glass. I've lined it
18:17
with fancy lettuce and I chopped some
18:20
ice up in the food processor. And
18:23
chopped ice works so well at keeping
18:26
your foods cold. And all I'm going to do
18:29
is hang our shrimp around our glass
18:33
and I'm going to take whatever sauce I
18:37
decide to serve with it. I'm going to
18:39
put it in a shot glass and nestle it
18:43
down in that ice.
18:47
See how pretty that is? It's just
18:50
beautiful. It's appetizing. It's quick
18:53
and it's beautiful. Now, let's quickly
18:55
talk about sauces. A traditional
18:58
cocktail sauce is always in order.
19:00
That's strictly ketchup, horseradish, a
19:02
little worooster, lemon juice, and
19:05
you've got it together. Another sauce
19:07
that I've made is a fresh basil ioli,
19:10
which is just fresh basil, mayonnaise,
19:13
and a little garlic. And it's delicious
19:15
with the shrimp. But there's one that
19:18
Michael and I especially love that I
19:20
want to share with you, and it's very
19:21
quick and easy. cup of mayonnaise,
19:26
a couple of tablespoons of a sweet
19:29
pickle relish,
19:34
couple of dashes of hot sauce.
19:38
All right. Now, what's going to make
19:40
this tarta sauce so good? In fact, the
19:44
name of it is wasabi tarta. I'm going to
19:48
add some wasabi paste. And I'm going to
19:50
add probably
19:53
about a tablespoon.
19:56
And just that easy, our sauce is
19:59
together.
20:01
And it's delicious. Served with shrimp
20:04
or oysters.
20:06
[Music]
#Food & Drink
#Hobbies & Leisure