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Full Episode Fridays: Sandwiches | 4 Lunch Ideas | Paula Deen's Shrimp Salad Recipe
Dec 5, 2025
Sandwiches | 4 Lunch Ideas | Paula Deen's Shrimp Salad Recipe - Paula's sharing easy lunch recipes, like a grouper fish sandwich and her classic Paula Deen asparagus sandwich. Paula’s Home Cooking, Season 3, Episode 5.
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00:00 Intro
2:50 Grouper Club Recipe: https://www.pauladeen.com/recipe/grouper-club/
7:15 Asparagus Sandwich Recipe: https://www.pauladeen.com/recipe/asparagus-sandwich/
12:45 Bean Cake Sandwich Recipe: https://www.pauladeen.com/recipe/bean-cake-sandwich/
15:58 Shrimp Salad Recipe: https://www.pauladeen.com/recipe/shrimp-salad-sandwich/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hey y'all, I'm Paula Deen.
0:02
Step right up to the counter folks,
0:04
'cause today I'm making sandwiches.
0:07
But before we get started,
0:08
we're gonna need to make a quick run by B. Mathews Bakery
0:12
and pick up some loaves of the freshest bread around town.
0:15
And when we get back,
0:17
I'm gonna be making a decadent Grouper Sub
0:19
that's gonna knock your socks off.
0:21
And then for the lighter side,
0:23
it's a yummy Asparagus Sandwich
0:25
with my homemade Thousand Island dressing.
0:28
After that, it's gonna be a Bean Cake Sandwich
0:31
and finally a scrumptious Shrimp Salad Sandwich.
0:35
So y'all take a number and get in line,
0:37
'cause this deli is gonna get crowded today.
0:42
Such a beautiful warm day today,
0:44
it's a perfect day for a picnic.
0:46
And when I think of picnic, I think of sandwiches,
0:49
but I'm not talking about a Bologna Sandwich here.
0:53
I'm talking about some very special sandwiches.
0:56
In fact, to kick it up,
0:57
I think Gertie and I gonna run into town
0:58
to B. Mathews, a local bakery here in Savannah
1:01
and pick up some of their delicious bread.
1:04
So I hope you all stick around
1:06
'cause it's gonna be a yummy picnic.
1:08
Ready to go to the store?
1:09
Come on, let's go!
1:10
Let's go!
1:12
Hey Charles.
1:13
- Hello Miss Paula.
1:14
- How are you?
1:15
- I do well.
1:16
How are you doing today?
1:16
- I'm fine.
1:17
What you got baking today, fresh?
1:19
- I got some rye bread, with caraway seeds,
1:21
I've got a light wheat.
1:22
I've got a French white and those are the sourdough.
1:25
- [Paula] Now, when was this baked?
1:26
- [Charles] This morning.
1:27
- I think I'm just gonna take one of everything.
1:29
- All right, that we can do now.
1:31
- Now how long will these last, like on the counter?
1:34
Wrapped, but on the counter?
1:36
- [Charles] Just on your counter,
1:37
you can get a couple of days out of them.
1:38
- Good. - On the counter.
1:39
- [Paula] Good.
1:42
- There you are, Miss Paula.
1:44
- Thank you so much, but aren't you forgetting something?
1:49
- Cinnamon rolls?
1:50
- I am not leaving without that cinnamon roll.
1:53
- I have you one.
1:54
- You do, they're ready?
1:55
- I do.
1:59
How's this one?
1:59
- Well, it's so tiny.
2:03
- [Charles] I think it'll hold you for now.
2:04
- You think so?
2:06
Well, I'm happy now.
2:08
I'll see you later.
2:09
- All right.
2:10
- Bye. - Bye now.
2:15
- Well, I've got some wonderful bread in here, but...
2:18
I think, I just beat it in from the rain,
2:21
it's getting bad out there.
2:23
I can hear the thunder and it is getting dark.
2:27
Oh, oh gosh, this bread's so good.
2:30
And they all look just perfectly yummy.
2:34
And Remy, while I was out I picked y'all up a treat too.
2:40
Great time of day.
2:42
I think I might like one of those.
2:46
All right, now y'all stay in out of the weather.
2:48
I think it's maybe time for me to do some cooking.
2:50
The first thing which I'm gonna make,
2:52
I think is a Grouper Sub.
2:54
Was that good, or what?
2:56
Those treats, a girl actually brought those
2:58
in to me to the restaurant.
3:01
She's starting a business and it's called "Time for Treats".
3:05
She told me that they were really, really good.
3:07
And I said, "Well, how do you know
3:08
they're really, really good?
3:10
Have you tasted them?"
3:11
She said, "Of course I did."
3:13
All right, I'm gonna put, in our pan,
3:17
little butter and a little olive oil.
3:22
If you try to cook with plain butter,
3:24
it really has a tendency to burn on you, so...
3:28
I love both flavors.
3:30
Just gonna put those in there and let those sauté around.
3:34
All right, I'm gonna sprinkle this
3:36
with a little paprika, just to help it color.
3:40
I don't think this is gonna take long at all.
3:43
(utensil scraping)
3:45
Let's see.
3:45
(fish frying)
3:47
That looks pretty good.
3:49
Oh, that fish is already almost done.
3:53
You can see it just flaking.
3:56
That's gonna be ready in just no time.
4:00
So, I'm gonna slice my bread
4:06
and I think I'm gonna go ahead
4:07
and sit it on the fire and just let it warm up,
4:10
I'm gonna cut that really, really low
4:13
and just let it warm that outside.
4:15
And I want to show y'all something,
4:18
this is what we're gonna load our sandwiches up in,
4:22
an old cigar box.
4:23
And I've got it lined, with a little dish rag,
4:27
so everybody can just pick up their cigar box,
4:29
go get 'em a chair and sit down and have their lunch.
4:34
It's a great idea, itn't it?
4:35
All right, they're ready.
4:37
(fish frying) (spatula scraping)
4:43
Um!
4:46
That looks so good.
4:51
And now I'm gonna put our first sandwich together
4:54
and load it up in the cigar box.
4:57
Just a little mayonnaise, just a little.
5:01
Michael loves a heavy mayonnaise.
5:04
You said he couldn't believe he'd finally found him a woman,
5:07
that knew how to put mayonnaise on the bread, the right way.
5:11
(Paula laughing)
5:12
Oh, look at those tomatoes.
5:15
Let's see, I think I'm gonna put on there,
5:17
I do love avocado and you know, for years I didn't like 'em.
5:21
And then somebody told me that they were fattening
5:24
and then I said, "Well, I got to revisit it,
5:26
'cause I know damn good and well,
5:27
if it's fattening, I'll like it."
5:29
(Paula laughing)
5:30
Went back, tried it, fell in love with them.
5:33
All right, now here comes the best part.
5:38
Oh!
5:41
And let's see.
5:49
Whoever gets this basket, is gonna be a happy camper.
5:55
I'm actually not gonna let Michael eat this whole sandwich,
5:58
he'll be sick.
6:01
So, I'm gonna cut it in two and he's gonna have to share it.
6:05
Listen to the crunch of that bread.
6:08
(bread crunching)
6:09
And that was just on the outside
6:10
and the inside's still gonna be
6:13
like sticking to the roof of your mouth and to your teeth.
6:17
Look at that sandwich.
6:18
I don't think these are gonna fit in the box.
6:20
(Paula laughing)
6:28
I'm gonna try to make it fit.
6:38
It fit!
6:40
Well, maybe not all the way.
6:42
Doesn't that look yummy?
6:45
When we come back, I'm gonna show y'all
6:48
the number two, most requested sandwich
6:51
ordered up, in "The Lady and Sons"
6:53
and you're not gonna believe what it is.
6:59
I so hope y'all are enjoying the show.
7:02
And if you do.
7:03
Be sure to click like, subscribe and
7:06
notification bell so you'll never miss a video.
7:10
And we'll be right back after the break.
7:17
All right.
7:18
I promised y'all that I was gonna show you
7:22
the number two, most ordered sandwich
7:25
in "The Lady and Sons" restaurant.
7:27
Would you believe it's an Asparagus Sandwich?
7:30
Now, the first thing I'm gonna do,
7:32
is make a Thousand Island dressing.
7:36
So, I'm gonna start by crumbling my egg.
7:41
Now I'm gonna add some mayonnaise
7:44
and I'm gonna add some Ketchup
7:46
and I don't like my Thousand Island dressing real red,
7:50
so I'm gonna add that slowly.
7:52
I like, like a pinky, almost like a shrimp color.
7:57
All right and I think I like that color,
7:58
I think that's just perfect.
8:00
Now I'm gonna add some diced dill pickle
8:04
and a little salt
8:07
and I'm gonna put a little lemon pepper in there.
8:09
All right, let's taste this and see what we've got.
8:12
This is one of those things
8:13
where you just have to mix and taste, mix and taste
8:16
until you get it the way you want it.
8:18
All right, next I'm gonna sit this to the side,
8:20
so those flavors can marry
8:22
and we're gonna get started on our sandwich.
8:25
Got some beautiful, fresh asparagus
8:28
and as you know, asparagus has a woody end to it
8:34
and some folks will just cut it off,
8:37
but I don't like to do that.
8:38
I like to snap it, where it is naturally tender.
8:45
And without any guessing,
8:48
it lets you know where to break it.
8:51
So you know that your whole stalk
8:54
is gonna be very, very tender.
8:56
I'm gonna take our asparagus and drop it in boiling water
9:00
and I'm not gonna leave it, but just a couple of minutes.
9:04
I want it still nice and crispy for our salads.
9:07
While that is blanching, I'm gonna come on over here
9:10
and I'm gonna get our bread.
9:15
And we do serve this on pumpernickel at the restaurant.
9:19
This is just one of my favorite breads,
9:21
I just love pump.
9:23
So, what I'm gonna do is I'm gonna
9:25
actually toast it in my cast iron skillet
9:29
and you could actually do this in the toaster,
9:31
but it's so much more flavorful
9:33
if you'll brush it with butter
9:35
and then just kind of crisp it up in the pan.
9:38
All right, our asparagus is ready.
9:40
Now, I'm gonna immediately drop it in a water bath.
9:43
All right, that won't take but a second for that to chill
9:46
and that's gonna stop the cooking process on it.
9:49
And it's also gonna help it retain its bright green color.
9:53
And I got our pump toasting over here.
9:56
The only drawback to pumpernickel bread,
9:58
is I can't ever tell when it's toasted.
10:02
So, I have to almost feel of it.
10:04
But if I burn it, nobody's gonna know.
10:06
All right, those are already chilled.
10:08
So, I'm gonna take those out
10:10
and drain those on a couple of paper towels.
10:13
All right, our bread's ready
10:14
and I'm gonna just sit it over here,
10:16
because now we're gonna just quickly
10:18
heat our asparagus back up
10:22
and I'm gonna put a little butter in the pan
10:26
and we're just gonna roll our asparagus around in there.
10:30
Just quickly heating it back up
10:33
and I'm gonna sprinkle it with a little lemon pepper
10:37
and just a little salt.
10:39
Well, now that I've told y'all,
10:42
the number two most ordered sandwich in the restaurant,
10:45
would you like to know what number one is?
10:47
It's our crab burger.
10:49
And I don't know if y'all remember,
10:51
but I've actually cooked our crab cakes on another show.
10:54
And we use that same recipe for our crab cakes as an entree,
11:00
as we do for our burgers.
11:02
All right, now I've smeared each side
11:04
with Thousand Island dressing
11:07
and I'm gonna put a piece of Jack cheese on each side.
11:13
I'm gonna put a little purple onion
11:15
and then I'm gonna come in here
11:16
and I'm gonna take our asparagus
11:19
and sometimes these wanna roll off your sandwiches.
11:22
All right, and to make my sandwiches really pretty,
11:25
I like to turn them.
11:27
So, when I cut it, I have some of the pretty flowery tips,
11:31
sticking out of both ends.
11:34
It's a little hard sometimes to control that asparagus,
11:37
but once you get it under control, it's so good.
11:45
(knife clanging)
11:47
And since this one is my sandwich,
11:49
I think it's all right for me to go ahead and taste it.
11:52
Um.
11:58
It's out of this world.
12:00
And the homemade Thousand Island dressing
12:02
just makes all the difference in the world on your sandwich.
12:05
And look what "Fatty Arbuckle" gets in her box.
12:10
I just love French fries.
12:13
Well, I still got some boxes left,
12:15
so that must mean more sandwiches.
12:18
How about a Bean Cake Sandwich
12:19
from a little Yankee friend of mine
12:22
and my favorite Shrimp Salad Sandwich?
12:26
That's what's coming up next.
12:31
I hope y'all are enjoying the show
12:33
and I want to hear from you.
12:35
Tell me what recipes or videos you'd like to see me
12:38
make by just leaving a short comment below.
12:42
Now, let's get back to the show, y'all.
12:48
My next sandwich that I'm gonna be making is so good
12:51
and I just kind of have to tell y'all a little bit
12:53
of how and where I learned to make this.
12:55
Well, in the last of the seventies,
12:58
this cutest couple,
13:00
moved down to Albany from Muncie, Indiana
13:04
and their name was Joe and Jodie Moir.
13:06
And we spent almost every Friday and Saturday night
13:09
with Joe and Jodie and we'd play cards
13:12
and eat Bean Cake Sandwiches.
13:14
Now these are leftover white beans that I had cooked
13:17
for dinner last night with some ham hock.
13:19
So I've pulled out some of that flavorful tender ham
13:23
and I've minced it up,
13:25
so when we bite into our sandwich
13:27
we're also gonna have a little meat in there
13:29
as well as the beans.
13:31
We're gonna need a paste
13:33
because I'm actually gonna fry these
13:34
and we wanna put a little flour in them,
13:36
just like we were making a potato cake, kinda.
13:40
Now, I've got our skillet going
13:42
and then I'm gonna add a little olive oil.
13:45
And this is also really, really good.
13:48
I'm gonna put that little butter in there,
13:49
to give it the flavor that I want it to have.
13:53
I just love the combination of olive oil and butter.
13:57
All right, so we're gonna take our beans
13:59
and we're just gonna form them into a patty.
14:02
And I'm gonna make these,
14:05
the size of a piece of white bread,
14:07
because I want it to fit that piece of bread
14:10
that I'm gonna put it on.
14:12
And hopefully this is gonna get good and crisp.
14:15
And everything's done in these so, it doesn't take long.
14:18
You just wanna just brown 'em.
14:21
These bean cakes remind me of the Saturday nights
14:23
that we would all spend together.
14:25
We played poker and we played nickel, dime, quarter.
14:29
Well, I'll never forget the night,
14:31
somehow that nickel, dime and quarter
14:34
turned into a $200 loss and I was sweating like a bullet.
14:38
I said... (Paula laughing)
14:40
I didn't know how I was ever going to make up that $200,
14:43
that we had lost playing nickel, dime and quarter poker.
14:47
All right, I think these are ready to flip.
14:49
Look how pretty that looks.
14:51
And by the way, I never won that $200 back.
14:56
I think our bean cakes are ready.
14:57
Now, this is how Jodie taught me to eat 'em.
15:01
And I think she was right on the money with it.
15:03
I'm gonna take plain old white bread and mayonnaise it
15:07
and a little Vidalia onion,
15:14
you know, this is an economical meal.
15:18
I've put this together for just pennies.
15:21
And you'll wanna make sure
15:23
that that white bread that you put it in,
15:25
is so fresh, it gums up on your teeth.
15:28
I wanna be able to show y'all,
15:30
what this delectable sandwich looks like.
15:36
So, you've got the white onions, the white beans
15:39
and the pretty pinkness of the ham.
15:42
This brings back so many memories
15:44
of my precious little Yankee friend.
15:48
And they've since moved back to Indiana.
15:50
And I talk to her once in a while.
15:53
I'd love to see her.
15:56
It's out of this world.
15:58
Y'all set your clocks now,
16:00
because I'm fixing to make a Shrimp Salad Sandwich for you,
16:04
in about three minutes.
16:06
So I'm taking peeled and de-veined frozen shrimp,
16:10
that I bought from the supermarket
16:11
and I boiled them off just for a few minutes
16:14
and I'm gonna put these in a food processor.
16:18
When I'm having a sandwich,
16:19
I like to mince 'em up, so that it'll stay on my bread.
16:22
So, we're gonna mince these up.
16:25
(food processor whirring)
16:30
We're gonna put 'em in our bowl
16:33
and you wanna make sure that you don't mince 'em
16:35
too, too fine.
16:38
All right, I'm gonna take a little celery.
16:44
I want this sandwich to be (food processor whirring)
16:48
- full of flavor.
16:50
But I really don't want you to be able
16:51
to see a lot of stuff in it.
16:54
All right, so I'm gonna add a few boiled eggs.
16:58
(food processor whirring)
17:03
And the eggs really makes this shrimp salad so good.
17:08
All right and the ingredients are very, very simple,
17:11
'cause I don't wanna play around too much
17:14
with that wonderful shrimp flavor.
17:17
All right, I'm gonna add just a little salt
17:21
and then I'm gonna add some Crazy Salt
17:25
and then I'm gonna add some onion powder,
17:30
just to give it that flavor without seeing 'em
17:33
(pepper grinding)
17:34
and then cracked pepper.
17:41
And then some mayonnaise, I'm just gonna moisten that up.
17:47
Now, this is the best shrimp salad
17:49
that you'll ever eat on white toast.
17:51
And I always serve this at home
17:53
to my family, on white toast.
17:56
Very, very seldom do I vary from that.
17:59
I'm just gonna pile that up, nice and high,
18:02
'cause I like a lot of shrimp on my sandwich.
18:07
How yummy does that look?
18:10
And you can even buy the precooked shrimp,
18:14
if that's what you prefer to use.
18:16
I can't tell y'all how many of these sandwiches
18:19
that we eat and Savannah.
18:21
I'm gonna put this in my little cigar box
18:23
and we're ready to eat.
18:26
Doesn't that look yummy?
18:28
When we come back, I'm gonna share some tips with you,
18:30
on how to take leftover bread and make it brand new again.
18:38
I so hope y'all are enjoying the show.
18:40
And if you do.
18:42
Be sure to click like, subscribe and
18:45
notification bell so you'll never miss a video.
18:49
And we'll be right back after the break.
18:55
Let's talk about what we're gonna do
18:58
with all the leftover bread.
19:00
I wanna share with you how we make croutons
19:02
at the restaurant.
19:03
We actually cut up the bread, the stale bread,
19:06
and we deep fry it.
19:08
But you can do the same thing at home,
19:11
only you can toss it in a little butter,
19:13
put it on a baking sheet,
19:15
sprinkle it with garlic powder
19:17
and Parmesan cheese when you take it out
19:20
and a little dried parsley and they're delicious.
19:24
And your stale bread makes wonderful breadcrumbs.
19:28
You can use either your croutons, or stale sliced bread,
19:33
either one works great.
19:36
Just run your bread through the processor,
19:38
until it's the consistency that you like it.
19:41
And this leftover bread makes wonderful casseroles.
19:45
Whether you want a sweet casserole
19:47
or a savory casserole, you just can't go wrong
19:50
and you'll never know when you serve it,
19:53
that you started with stale bread.
19:56
I'm so glad it cleared up.
19:58
Just a little while ago it looked like rain and thunder,
20:01
but it cleared up for mine and Gertie's picnic
20:05
and it all looks delicious.
20:07
You know, I think you'll agree with me that
20:08
America has become a sandwich country.
20:11
And any of these sandwiches,
20:13
you can make in the time it takes you
20:16
to go through a drive-in window of a fast food restaurant
20:18
and have a wonderful, fresh, nutritious meal.
20:22
So, I hope that when y'all try some of these sandwiches,
20:24
that you'll love them as much as Gertie and I do.
20:28
And Gertie and I wanna send
20:30
love and best dishes to all of y'all out there,
20:34
from our kitchen to yours.
20:39
Hey, y'all, it's Paula Deen.
20:41
Now, if you enjoyed this video, be sure to like it
20:44
and click the subscribe button as well as the notification
20:48
and bell to be alerted when I post a video.
20:52
Love and Best Dishes Y'all.
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