Up next in 10
Shrimp Show | 4 Southern Shrimp Recipes - Learn how to cook shrimp with Paula's shrimp dinner ideas, like beer battered fried shrimp and shrimp salad. Paula’s Home Cooking, Season 1, Episode 25.
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00:00 Intro
3:30 Southern Shrimp Salad Recipe: https://www.pauladeen.com/recipe/southern-shrimp-salad/
8:30 Black Pepper Shrimp Recipe: https://www.pauladeen.com/recipe/black-pepper-shrimp/
11:17 The Lady and Sons Beer-Battered Fried Shrimp Recipe: https://www.pauladeen.com/recipe/the-lady-and-sons-beer-battered-fried-shrimp/
15:32 Low Country Boil Recipe: https://www.pauladeen.com/recipe/low-country-boil-recipe/
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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
0:01
- Hi y'all I'm Paula Deen and I'd love it
0:03
if you join me today for a traditional low country Savannah
0:06
style cookout.
0:08
We gonna start by catching some seafood off of Tybee
0:11
Island.
0:12
Then we'll all go back then I'll whip up a scrumptious
0:14
Southern shrimp salad and the next I'll show you the secret
0:17
to a plump peppery shrimp platter as guaranteed to please.
0:21
Next it's a lady's own beer- battered shrimp fry recipe,
0:25
and finally I'll give you a peak in the pots
0:27
that turns out a low country boil, second to none.
0:30
So move over bubblegum we got some shrimping around to do.
0:36
- Hey y'all I'm so glad
0:38
that you've joined me for today's show.
0:40
We gonna be in the Atlantic Ocean
0:42
it surrounds my home here on Wilmington Island
0:45
and we're gonna be in a shrimp boat along with Captain
0:48
Michael Sullivan and he's gonna teach us everything
0:51
we always wanted to know about shrimping.
0:53
So y'all stay tuned.
0:55
I want you to go with me.
1:00
- Hey Mike.
1:01
- Good morning, Paula.
1:02
- How are ya?
1:03
- Welcome aboard the flying cloud.
1:04
- Thank you i couldn't hardly wait--
1:06
- Okay
1:07
- To get here I'm so excited.
1:10
- Well let's go catch some shrimp.
1:11
- Am Ready.
1:15
What kind of shrimp do you catch,
1:16
here in the Savannah waters?
1:18
- Right now this time of the year
1:19
we catching a species called Penaeus setiferus
1:22
or Georgia white shrimp
1:24
they are some of the best eating shrimp in the world.
1:27
The diet is mainly squid, calamari,
1:31
and that's what makes them so much better tasting.
1:34
- So you gonna take me out--
1:35
And we gonna catch a whole bunch of shrimp.
1:44
- There's some beautiful shrimp we caught today.
1:46
- Oh my gracious we did so good
1:48
- Your reward is
1:49
we're gonna cook some on the boat for you today.
1:50
We just take them right off the deck
1:52
put them right into the pot, and drop them in this.
1:57
- Now how long are you going to let those cook for
1:59
Michael?
2:00
- Well, I don't let them boil off for a minute
2:02
and I'll let them come back to a boil
2:04
and let them have a nice white foam build on them
2:07
and then shut them off and let them simmer
2:08
for two or three minutes until they're done the taste.
2:12
Okay Paula, you ready to let's try one
2:14
and see how cook they are
2:15
- It's a dollar wait on them baby
2:17
- Let's see where they are.
2:19
All these marvelous, the size of them.
2:21
And they going to be a little warm now
2:23
- That's all right.
2:25
Oh, my gracious
2:26
- I can tell they're done just right
2:28
- Enhe
2:29
- If you love it.
2:30
- He slipped right out of the shell.
2:32
- (chuckles) Yeah.
2:34
- It's the best shrimp I've ever eaten Mike.
2:36
- It really is.
2:37
- You've cooked him perfectly.
2:39
It has the texture and the taste of lobster.
2:42
Done in it.
2:44
- It was absolutely great.
2:45
- (laughing) It's out of this world.
2:47
Thanks Mike.
2:47
I sure do appreciate.
2:48
I don't know what was more fun catching them or eating them.
2:51
- Well, we sure enjoyed having you
2:52
and you're welcome back anytime
2:52
- I wish I could stay but I got to get into my kitchen.
2:55
(high energy rock music)
2:58
- Okay Paula, here you throw it's your bounty for the day.
3:00
- Thank you Michael--
3:01
- We all enjoy them.
3:02
- I've had a ball
3:04
- Thank you.
3:05
- You come see me now
3:06
- I sure will.
3:06
- Bye
3:07
- Bye.
3:11
- I've had the greatest day today
3:13
we've been out on the shrimp boat shrimping
3:16
and I think that's probably one of the most popular fruits
3:19
of the sea.
3:19
Everybody knows about them.
3:21
Everybody's familiar with them
3:22
and I've never heard a person that didn't like them.
3:25
And I think the best way to cook this size
3:27
that I have today is in shrimp salad.
3:30
So that's what I'm making a succulent Southern shrimp salad.
3:34
And we gonna start by peeling our shrimp
3:37
and we've already divined them.
3:39
We've already run a knife down the back.
3:41
So all I have to do is just take the skin off
3:44
and you just pop the inside of the tails
3:46
and then they'll just come right on out.
3:48
We're gonna drop these shrimp down into hot boiling water
3:52
that has a bouquet of herbs.
3:54
This is what they look like.
3:56
It's crushed Bay leaves and peppercorn and celery seeds.
4:00
We gonna go ahead and drop the bag in our boiling water
4:03
so that those flavors can start blending
4:06
while I'm finishing up these last few shrimp.
4:10
There's just it seems like a hundred different ways
4:13
to cook shrimp but today I'm gonna be cooking for you
4:17
some of my very all-time favorite ways to serve them.
4:20
We gonna be doing a low country boil,
4:22
which is very very indigenous to Savannah.
4:25
Every time I have my gang of family over I'll say,
4:28
"Now what do y'all want me to cook tonight?"
4:30
And they'll say,
4:31
"Low country boil, low country boil
4:32
"is there anything else?"
4:34
So I always fix that for them when they come to the house.
4:38
We're gonna drop these shrimp down into hot boiling water.
4:42
Now the only way you can mess this dish up right here
4:45
is by over cooking your shrimp.
4:48
I can't tell you how important it is to just leave these
4:52
in no more than about three minutes.
4:54
And I wish you were here and could smell that bouquet.
4:58
The flavors are just yummy coming up out of that pot.
5:01
And you see the shrimp already starting to curl
5:03
and turn pink.
5:06
Our shrimp are ready now, and we're gonna spoon these out
5:10
because I need this great stock to cook our rice in.
5:14
All right, we've got our water back to our rolling bowl
5:19
and we just gonna dump our rice over in there
5:20
and we've left our bouquet of garnish in there.
5:23
We gonna stir it up.
5:25
We gonna put the lid on it
5:27
and we gonna turn our heat down
5:28
and we gonna cook it for about 20 minutes.
5:31
And while we're waiting on our rice to cook,
5:34
I'm gonna be mixing up the base for our shrimp salad.
5:38
Now this point you can take your shrimp
5:41
and you can take scissors or a knife and cut them up.
5:44
But I'm gonna leave these whole
5:46
because they're not too big that you can't pop a full one
5:48
into your mouth.
5:50
We gonna start with just simple mayonnaise
5:55
well Vida lia onion chopped up,
5:59
or a sweet onion.
6:00
If you can't find vedalia you just make sure it's sweet
6:02
onion
6:03
and we're gonna put olives in this dish
6:05
and the olives just give it up whole different flavor.
6:09
It's kind of a little surprise.
6:13
Oh, it's so good and it makes it kind of salty.
6:16
Our rice is done now and we've let it cool.
6:19
And I'm going to remove our old flavoring pouch here
6:23
and we're just gonna dump our rice
6:26
into our mayonnaise mixture.
6:28
Now if your water did not cook out of your rice
6:31
then you'll wanna drain it.
6:33
But ours worked out perfectly where all the water
6:36
was absorbed.
6:37
And we're just gonna dump our shrimp
6:39
into the bowl and toss.
6:42
It's just that simple.
6:44
And you know adding the rice to this dish
6:47
is a great way to stretch it.
6:49
If you're trying to feed more people
6:51
than you thought you were gonna have
6:53
and that's all there is to Southern shrimp salad.
6:55
I've got a nice crisp Boston lettuce ready here.
6:58
And we're just going to line our bowl
7:01
with a little of the lettuce.
7:02
And this is wonderful to eat along with the salad.
7:05
And we're just gonna pile our shrimp salad
7:07
right into the center of that lettuce.
7:11
This makes a terrific Sunday night supper.
7:15
It's not too heavy
7:17
and a great way to finish up your weekend.
7:20
And all it needs now is just a little garnish.
7:23
And I'm gonna do that using a little ground pepper Rica
7:28
to give it that pretty red color
7:30
and I'm gonna wedge your lemon to go on top
7:33
simply by inserting my knife into the lemon
7:38
and pulling it out and going right back in,
7:41
out, in, kinda like jackal line on teeth
7:47
until we've made a complete circle around our lemon.
7:53
See how simple that was.
7:55
We're just gonna ness all that right there.
7:57
And all this little baby needs is some cracked black pepper
8:00
and we're ready to eat.
8:03
Coming up next
8:04
I'm gonna be doing our beer battered fried shrimp
8:07
and our black pepper shrimp.
8:08
So stay tuned cause we're fixing the heat up.
8:13
I so hope y'all are enjoying the show.
8:16
And if you do.
8:18
Be sure to click like, subscribe and
8:21
notification bell so you'll never miss a video.
8:25
And we'll be right back after the break.
8:32
Hi, we're back and I hope that y'all are hungry
8:35
because I've got two of the most delicious
8:37
easy shrimp dishes you have ever tasted coming up.
8:41
The first dish I'm gonna start with is black pepper shrimp.
8:44
And it's really a Cajun dish.
8:47
My aunt Trina, who lives in Houma Louisiana,
8:50
taught me how to make them.
8:51
And we're starting with just butter.
8:53
I've actually got two sticks of butter in here
8:56
and we gonna take our garlic
8:58
and we gonna toss it into our butter.
9:00
We don't wanna cook the garlic.
9:01
We just wanna let the flavor release in it.
9:04
And I've got our shrimp they're washed and ready to go.
9:07
And as you'll see, they're in their jacket,
9:10
this is one of the few dishes that you will eat
9:13
with the shell on.
9:14
Cause before you eat it, you'll remove the jacket
9:17
but I'll show you the best way at the end of the show
9:20
how to eat and enjoy black pepper shrimp.
9:23
So we're just gonna dump this in our casserole dish,
9:28
spread them out.
9:29
You just won't believe how easy this dish is.
9:32
This is probably my very, very favorite way to eat shrimp.
9:37
All right, our butter has melted.
9:40
So I'm gonna cut that off and just pour it
9:45
over those shrimp.
9:47
That butter in that garlic and your shrimp stock
9:50
is going to make an unbelievable dipping sauce fire French
9:54
bread.
9:56
And I'm gonna use a couple of different peppers
9:59
just because I like the different textures.
10:02
Now this is a regular fine ground black pepper
10:04
that I'm using.
10:05
And then I'm gonna use some coarse ground
10:08
fresh black pepper.
10:10
And there is no way that you can get too much pepper
10:13
on these.
10:15
That looks like a lot.
10:16
Doesn't it?
10:17
But it's not.
10:19
In fact, I'll probably go back and add more.
10:22
Now some of the different variations I've seen
10:25
have kind of a red tint to them.
10:27
So I'm assuming that they all use like a hot sauce
10:30
or something like that, which you could do but like I said,
10:34
out of all that I've tasted this is still my favorite.
10:38
We're just gonna toss those around
10:41
until they're well coated.
10:43
And just when I think I've done enough black pepper
10:46
I'm going back for more.
10:48
(sprinkles)
10:52
and I'll probably start sneezing
10:53
on y'all in just a couple of minutes.
10:56
I can feel the pepper going up into my nose.
11:00
Now all we gonna do is pop this in a 350 degree oven
11:03
and we gonna let them cook until they're pink and done,
11:07
which will probably be 15 to 20 minutes.
11:16
While our shrimp are cooking now I'm gonna beer batter
11:20
these fat plump shrimp, all we're gonna do is start
11:24
with a cup of plain flour or all purpose flour.
11:28
And we gonna add a cup of beer to it.
11:35
And I'm gonna pour this very carefully.
11:37
So is I'll have his little head as possible
11:44
and that's all we did.
11:45
And the yeast from that beer is gonna activate the flour
11:51
given us a nice, nice light batter.
11:55
And then we're gonna sit it just on the counter
11:58
and let it sit for about three hours.
12:02
It needs just a few hours for that yeast to activate
12:05
the flour.
12:06
And I already made some earlier, so we're ready to fry.
12:09
And the first thing we're gonna do is take our shrimp
12:12
and pat them dry.
12:15
We just wanna make sure they dry so that that batter
12:18
will adhere to them.
12:20
Before we start frying the shrimp I'm gonna check
12:22
on our black pepper shrimp in the oven,
12:24
because as I told you it don't take long
12:26
and we don't wanna over cook them.
12:34
And they are ready.
12:37
Look at these succulent shrimp unbelievably out of this
12:41
world.
12:43
All right, now we've got all of our shrimp dried
12:46
and ready for the fryer and we gonna fry them on 350.
12:50
And I usually work about four shrimp at the time.
12:53
All right we're just gonna take our dry shrimp
12:56
dip them in our batter and kind of knock them
12:58
on the side of the bowl and just drop.
13:02
And you wanna work pretty quickly
13:04
because these are gonna cook very, very fast
13:08
and you don't want your shrimp staying in there any longer
13:12
than they need to.
13:14
So that's all I'm gonna put in this round
13:16
and I'm gonna start checking
13:18
and see how beautiful and brown they're already turning.
13:23
The first ones that we've put in are already done.
13:25
See how quick?
13:29
We can see they're done because you can see how the shrimper
13:33
kind of busted open.
13:34
If they stick together on you just kind of pry them apart
13:39
but be very careful because that grease is terribly hot
13:43
and that completes our beer battered fried shrimp.
13:47
I wanna show y'all how I serve the succulent
13:51
black pepper shrimp.
13:52
I give everybody a bowl, their own bowl
13:55
and I just pile them up in there.
13:57
And I wanna make sure that everybody gets their fair share
14:02
of batter.
14:03
See I'm not selfish at all.
14:06
And I serve this along with a crisp green salad
14:11
and a chunk of hot French bread for dipping,
14:15
a lemon wedge for those that like a tangy shrimp.
14:18
And that's all there is to it.
14:20
And of course the fried shrimp
14:22
you just serve those along with your favorite sauce.
14:26
And your family is just gonna love you.
14:30
Now that I've showed you how to play these up
14:32
and what I serve with them I think it's only appropriate
14:35
that I show you how I eat them.
14:37
First of all, you take them with their shell on,
14:46
you suck all that batter and garlic and the flavor
14:49
of the shrimp out.
14:50
Now that makes it easy for you to peel.
14:53
It's no longer messy
14:54
because you've already eaten the messy part.
14:58
Then you dip them back down into your batter,
15:04
and it just doesn't get any better than that.
15:06
If you think these are good, come back
15:08
and see what I'm gonna do with a low-country boil.
15:17
I hope y'all are enjoying the show
15:19
and I want to hear from you.
15:21
Tell me what recipes or videos you'd like to see me
15:24
make by just leaving a short comment below.
15:28
Now, let's get back to the show, y'all.
15:35
I hope y'all are ready for the grand finale
15:37
of our meal today because I'm ready for y'all.
15:39
The first thing we gonna start with is the proper pot.
15:42
And I tell you I wouldn't recommend doing this dish
15:45
unless you had this type of pot with a basket
15:49
because otherwise it's gonna be too hard to dip your food
15:52
out and then your shrimp might get too done.
15:55
And we're gonna start with an good seasoning.
15:58
I've got old Bay here and I'm not gonna be bashful.
16:03
I'm gonna put three quarters of a cup in here.
16:07
The next thing I wanna talk to you about is the order
16:10
in which you drop your food into your pot.
16:13
Now really depends on what size potato you have.
16:16
So if these were real large potatoes,
16:19
we would drop them in probably about 20 minutes
16:22
before we did everything else.
16:24
But since they're small, I'm gonna drop them in
16:29
at the same time that I dropped the sausage in
16:32
because those sausage is gonna be the flavoring
16:36
to this pot, and I'm gonna take our corn
16:39
and I'm just gonna snap it into and doesn't it look
16:42
just out of this world.
16:44
When I'm cooking this for my family you see there's 20 or 25
16:48
of us.
16:48
So we do this outside over a gas flame.
16:51
This is definitely one of those great outdoor meals
16:55
that feed a crowd with very very little sweat.
16:59
All right, it looks like it's ready for the shrimp.
17:03
And you'll notice that these shrimp are still
17:06
in their shells which is the way you wanna do it.
17:09
You wanna keep them in those jackets.
17:11
So it'll seal in the flavor and you can see
17:14
as I scoop some up see how quickly they cook.
17:16
They're already turning nice and pink.
17:20
All right we're ready to pull our seafood feast
17:23
out of the pot
17:29
and we gonna tilt it and let little of that water pour
17:32
off out of it.
17:34
And if you're cooking for a real crowd girls
17:37
you'll wanna whistle for your man for this one.
17:41
But I'm a sturdy girl so I can handle it.
17:43
And all we gonna do is just dump this on to the newspaper,
17:48
just like that.
17:50
Doesn't that look delicious.
17:51
Now I'm gonna finish it off just because I like
17:56
the seasoning,
17:57
I'm gonna sprinkle just a little bit on
17:59
and it's ready to eat.
18:06
I so hope y'all are enjoying the show.
18:09
And if you do.
18:10
Be sure to click like, subscribe and
18:13
notification bell so you'll never miss a video.
18:17
And we'll be right back after the break.
18:24
I hope y'all have had a good time
18:26
with me today on our shrimp show.
18:28
I hope maybe I've shown you a few things
18:30
that you hadn't thought about
18:31
or thought was maybe too hard for you to do.
18:34
And before we leave I wanna share just a couple more tips
18:37
with you.
18:37
I've made lots and lots of Southern shrimp salad
18:41
and we won't eat it all tonight.
18:42
So tomorrow I'm gonna take this very same shrimp salad
18:47
and I'm gonna stuff it into these red peppers
18:49
and top it with Parmesan cheese, and I'm gonna bake them.
18:53
And my family will think they've got a brand new meal.
18:57
And the next tip I'd like to share with you
18:59
if it's at all possible, when you're getting your shrimp
19:03
if you can get heads zone, by all means do it
19:06
because that's where your stock
19:08
and your flavor really comes from.
19:10
But if you don't have the heads you can take the shells
19:13
just as I've done today and cover them with water
19:17
and cook them for two or three hours and boil
19:21
all that flavor out of them
19:23
that will give you a nice stop for soups and sauces.
19:29
All right, I wanna tell you how my family and I eat this.
19:33
There's no pretense to it, nothing fancy,
19:36
but it's so so easy for mom.
19:39
We just put whatever we want on our paper plates,
19:42
and I would have all the condiments around
19:44
that would be tartar sauce, cocktail sauce and drawn butter.
19:49
For those that like their shrimp dipped in butter
19:51
which I have to say I'm guilty.
19:54
And to complete the meal today I've got Southern shrimp
19:57
salad with rice.
19:59
I've got our fried shrimp and a green salad
20:02
and of course the succulent black pepper shrimp bathed
20:06
in garlic butter.
20:08
Michael Sullivan thank you for a great day on the water
20:11
today catching these beautiful shrimp
20:13
and all of my friends in Savannah.
20:15
And until next time America
20:18
best dishes from my kitchen to yours.
20:23
Hey, y'all, it's Paula Deen.
20:25
Now, if you enjoyed this video, be sure to like it
20:29
and click the subscribe button as well as the notification
20:32
and bell to be alerted when I post a video.
20:36
Love and Best Dishes Y'all.
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