Up next in 10
3 Shrimp Recipes - Learn how to cook shrimp as Paula shares three shrimp dinner ideas, including a fried shrimp recipe with a homemade fried shrimp batter! Positively Paula, Season 1, Episode 9.
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00:00 Intro
3:07 Boiled Shrimp Recipe: https://www.positivelypaula.tv/s1ep09
5:05 Paula's Fried Shrimp Recipe: https://www.positivelypaula.tv/s1ep09
13:13 Paula's BBQ Shrimp Recipe: https://www.positivelypaula.tv/s1ep09
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For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
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Show More Show Less View Video Transcript
0:01
[upbeat music]
0:04
♪
0:45
- Today, I'm doing shrimp for y'all
0:48
three different ways.
0:50
Now this is--what I've just done is the purest,
0:55
most beautiful form of the shrimp.
0:59
And that's just a straight boiled shrimp.
1:04
And I'm also gonna show y'all
1:07
how I fry my shrimp,
1:11
but the biggest prize of all today
1:13
is gonna be a New Orleans barbecue shrimp.
1:17
And it has nothing to do with barbecue sauce.
1:20
I'm made a wonderful brew back here,
1:23
and I don't know if I could do it again if I had to
1:27
because it's one of those things I keep dumping and tasting,
1:30
dumping and tasting.
1:31
But every time I go to New Orleans,
1:34
I have to go to Deanie's.
1:36
She's got two locations, one's, like, near the water,
1:40
and one's downtown.
1:42
And that woman cooks the best barbecue shrimp
1:45
I've ever put in my mouth.
1:47
And she--I was in there the last time,
1:51
and I asked her, I said, "Deanie, you want to tell me
1:53
how you do those barbecue shrimp, girls?"
1:55
She said, "Well, it's a lot of butter."
1:59
And I saw that it had Italian herbs in it,
2:02
Italian spices.
2:04
So make mine with water, beer, olive oil,
2:09
lots of butter, lots of garlic,
2:15
and I put a can of seafood stock in there.
2:18
And it just turns out delicious.
2:24
And I put salt,
2:27
I put onion powder--
2:29
onion powder in it.
2:31
And this is so incredibly good.
2:34
Now a barbecue shrimp should be cooked with its head on
2:38
because that head is where all your flavor is,
2:42
and I'm gonna bathe them in that wonderful, magical brew
2:46
I've got going,
2:48
and that--that flavor from those shrimp heads
2:52
are just gonna explode in that brew.
2:56
And they're gonna be so good.
2:58
I got a loaf of French bread
3:01
that we're gonna use for sopping
3:02
because you serve this in a bowl
3:04
so you can get all your juices.
3:07
All right, a boiled shrimp is a boiled shrimp.
3:09
Now you can boil it any way you want to.
3:13
We put a seafood seasoning in ours.
3:17
But for boiled shrimp, there's a little restaurant
3:20
here in town. It's kind of a secret.
3:22
Not a lot of people go to it,
3:24
but maybe one day I'll tell you the name
3:27
and where it is.
3:29
But they do good boiled shrimp.
3:31
All right, so do you know how to peel a shrimp?
3:34
I start by breaking the legs apart
3:40
just like that,
3:42
and then you just pull that shell off from the bottom,
3:45
pull all the little legs off.
3:48
And you leave that one joint.
3:51
You see that shrimp?
3:53
That's a perfectly cooked shrimp.
3:57
And how do I know that?
3:59
Because it had movement in it.
4:02
See? See that movement?
4:05
If it was overcooked, you couldn't jiggle that shrimp.
4:10
Mmm, mmm, mmm, mmm. Mmm, mmm.
4:14
So that's how simple it is.
4:18
I'm gonna put that one back
4:19
and you can squeeze 'em with lemon juice.
4:21
You can sprinkle 'em with extra seafood seasoning.
4:27
I love to serve mine with drawn butter,
4:29
I know you're shocked,
4:31
but that drawn butter is so good.
4:34
But I'll usually have three condiments to go with it.
4:37
I'll have a cocktail sauce, I'll have tartar sauce,
4:39
and then I'll have drawn butter
4:41
for anybody that's kinda like me.
4:48
I so hope y'all are enjoying the show.
4:50
And if you do.
4:52
Be sure to click like, subscribe and
4:55
notification bell so you'll never miss a video.
4:59
And we'll be right back after the break.
5:04
- Okay, so now we're moving on to our fried shrimp, y'all.
5:07
In this dish, I've got probably a half a bottle
5:11
of my hot sauce, a couple of eggs,
5:13
and a little water.
5:14
And this is the same bath water
5:17
that we soak our chicken in.
5:20
So if it's good enough for our chicken,
5:23
it should be good enough for our shrimp.
5:26
All right, so this is just panko and self-rising flour
5:30
that I have mized together,
5:32
and it wouldn't hurt your shrimp at all,
5:35
at all to bathe in that hot sauce
5:41
for a while.
5:44
All right.
5:48
So into the hot sauce,
5:52
and then into the panko.
5:54
And I want to show you that I've butterflied--
5:59
I've butterflied my shrimp.
6:01
I like to open 'em up all the way.
6:03
It's like you get twice as much shrimps.
6:06
Shrimps, that's a word, right?
6:09
We were talking about that earlier.
6:12
And I really like to do these up ahead of time,
6:16
say if I'm having shrimp for dinner.
6:18
You know, do these at 2:00 or 3:00 in the afternoon.
6:22
And just put 'em in the refrigerator.
6:25
And that way they have a chance to dry out.
6:28
And that panko mixture will really stick good to it.
6:33
Okay, so I think we've got us a pan full.
6:37
I've got my fryer on 350.
6:42
And this is just like the boiled shrimp, y'all.
6:45
We don't want to overcook 'em.
6:49
Listen to those things popping.
6:51
Michael was kind enough to--
6:55
when he came in from work today,
6:57
he was kind enough to call the docks
7:00
down at Lazaretto Creek
7:02
and find out if they had any shrimp,
7:06
and they did, so he went and got 'em for me.
7:09
I'm gonna need a little paper towel
7:11
to drain those on.
7:14
Okie doke, let's take a look at 'em.
7:18
Whoa-ho-ho-ho-ho.
7:21
What y'all think?
7:23
These are wild Georgia shrimp, y'all.
7:26
The shrimp boats come in every afternoon
7:29
to Lazaretto Creek.
7:32
And any time--okay, buddy, I don't want to burn you.
7:36
Any time we want fried shrimp,
7:40
we just go out there to Lazaretto Creek
7:44
and get our fresh shrimp.
7:46
And there's nothing like 'em.
7:49
[upbeat music]
7:52
♪
8:00
- I'm Charles Russo, Jr.
8:02
My grandfather came over, A.C. Mathews,
8:07
in the early 1900s,
8:09
and he had two brothers he brought over later on.
8:14
My grandfather was born in America.
8:15
His two brothers were born in Italy.
8:17
And the three of them sort of started in the fish business.
8:20
So he started on Waters Avenue, we started on Waters Avenue
8:23
in 1946, and we outgrew that.
8:27
We've been over here for, like, 46 years
8:29
at 40th and Abercorn.
8:32
And, you know, doing real well.
8:34
We've really built it up over the years.
8:36
What makes wild Georgia shrimp, our local shrimp,
8:38
better than any other shrimp in the world?
8:40
Okay, first place, the marsh and the salinity in everything,
8:45
we have a great taste in shrimp.
8:48
Most of all of our shrimp are on one or two-day boats.
8:51
And that means they go out, they drag.
8:53
They're not catching thousands of pounds,
8:56
so the shrimp are headed.
8:58
They're still good, firm,
8:59
beautiful quality when we get 'em.
9:01
Now you've got a shelf life on a good, local shrimp
9:05
that came off a one or two-day boat for,
9:08
let's say a week if you keep it ice-washed and proper.
9:11
Shrimp from all around the world,
9:13
they prawn-raise 'em, they have no flavor to 'em.
9:16
Now they catch shrimp down in the Gulf of Mexico,
9:18
which, you know, sometimes we've seen those.
9:20
They come up fresh, but they have an iodine-y taste.
9:24
They don't taste as good as ours,
9:25
so as far as the taste and everything else,
9:28
ours is the greatest shrimp going.
9:31
Okay, the question is the two species of shrimp
9:33
that we get here locally,
9:35
the brown shrimp is--
9:37
we have a May prawn that usually when the season starts in May,
9:41
and these shrimp are the ones that spawn,
9:43
the we get a white shrimp in September, October.
9:46
The brown shrimp is usually in the summertime,
9:50
and that's mostly just a medium shrimp.
9:51
We usually don't get too large of a brown shrimp.
9:54
Both of them, as far as the taste,
9:56
both of them are excellent, you know,
9:58
mostly because of the conditions and all,
9:59
but, you know, the quality of our shrimp,
10:01
you just can't beat 'em.
10:03
It's all in the cooking, so if you get a larger shrimp,
10:06
just we recommend when we're cooking,
10:08
not over about a minute.
10:09
Once it turns pink, you've already seasoned the water
10:12
and everything, salt, Old Bay, or whatever you season it with.
10:15
But the main thing on a shrimp is don't overcook it
10:17
'cause from time to time, some people have come back to us
10:20
and said, "Ooh, lord, they were tough," or whatever.
10:22
Well, the thing is, if they cooked them
10:24
for three or four minutes, they've cooked all the goodie
10:26
out of it.
10:28
The brown shrimp and the white shrimp--
10:30
6 1/2 a dozen out there.
10:32
If you get the good quality shrimp,
10:33
that's the main thing, the good quality shrimp.
10:36
You can't have something that's a week old
10:37
and, you know, try to compare it to something,
10:39
so yeah, both of them equally good.
10:44
Favorite recipe for boiled shrimp,
10:47
and that's just a matter of--
10:50
even though we do thousands of pounds,
10:52
peel and devein makes it easier for the customer.
10:55
It's a pretty simple thing,
10:57
but I prefer just taking it easy the old-fashioned way
11:01
of like a good medium,
11:03
which will be, like, a 31/35, which is a decent size shrimp,
11:06
and cook 'em, let 'em soak a little bit,
11:09
and then peel and devein them from the shell.
11:12
It just seems to have, you know, even though
11:14
they haven't been deveined, we can devein it
11:16
and leave the shell on.
11:18
That's about the best size
11:20
that's just done with salt and Old Bay.
11:22
Don't put anything else in it.
11:24
The man thing is don't overcook it.
11:25
About a minute and that's all you need.
11:28
My favorite recipe? Well, I have several of them.
11:31
Stuffed shrimp, we take a jumbo shrimp
11:34
and butterfly it, which we call peel and devein,
11:36
and lay it open flat, and stuff it
11:38
with our deviled crab mix.
11:40
That's excellent.
11:43
Just like Forrest Gump said, there's a--
11:45
there's a recipe for every kind of shrimp,
11:47
and everybody likes a different kind,
11:48
so that's basically my couple.
11:51
I love my life and my job.
11:53
I've been lucky.
11:55
I guess I came up with my father on Waters Avenue
11:58
and even though it's harder in the seafood business,
12:01
you got your name on the sign and you just--you grow with it.
12:05
Now as you get older, you know, I guess it bothers you
12:08
a little bit more to get up
12:09
and be down here at 6:00 in the morning
12:11
and go through what you gotta go through
12:13
to turn out a quality product,
12:15
but my name's on the sign.
12:17
The family's been doing it since, like I say, 46,
12:21
so it's something that I'm really proud of
12:23
that we have grown this much from '46 to '16.
12:39
I hope y'all are enjoying the show
12:41
and I want to hear from you.
12:42
Tell me what recipes or videos you'd like to see me
12:45
make by just leaving a short comment below.
12:49
Now, let's get back to the show, y'all.
12:53
- Michael. - Hey.
12:55
- Hey, I so much appreciate you
12:59
going and getting those shrimp for me.
13:00
- Oh, it looks so good. - Yeah, 'cause I'm doing shrimp
13:02
three ways today. - Oh, good.
13:04
- Thank you, thank you, thank you
13:05
for going and getting 'em.
13:08
Michael goes out to Lazaretto Creek, y'all,
13:11
and gets our shrimp, like, head-on.
13:14
The first time I ever had a barbecued shrimp,
13:16
I was with you. - Uh-huh.
13:18
- We were in New Orleans, and we went to Deanie's,
13:20
and I thought I had died and gone to heaven, Michael.
13:22
- Oh, they're delicious. - And Deanie kinda told me
13:25
what was in it, but you remember I've made this one other time,
13:29
and remember we said we thought it was better than Deanie's?
13:32
- Well, that's good. - Yeah.
13:35
Remember how good it was? - Mm-hmm.
13:37
- So I think--I think-- it's hot, hot, hot.
13:40
Just sip it.
13:43
- Oh, yeah, that's pretty close.
13:44
- That tastes pretty good. - Yeah.
13:45
- So, I'm gonna try to tell y'all what I've got in it.
13:48
I got a bottle of beer, I got three sticks of butter,
13:52
I've got a large can of seafood stock,
13:56
I've got Italian seasonings in it.
13:58
In fact, I've got all these beautiful herbs out in the yard.
14:01
That's oregano and rosemary.
14:04
Tons of garlic,
14:06
uh, some water,
14:08
some olive oil.
14:12
Uh, one day I'm gonna have to really formulate this.
14:15
Now we're using heads-on shrimp
14:18
because when you do barbeque shrimp,
14:20
you wanna be able to tear that head off
14:22
and suck that head much like...
14:25
both: A crawfish. - Yeah.
14:26
- But there is so much flavoring in that head.
14:31
And it's just gonna come alive in this bath
14:34
that we're fixing to give it.
14:36
And, Michael, some of the shrimp are big, but some are not.
14:40
- Yeah, they're mixed. It's early in the season.
14:43
- Yeah.
14:44
- So they're kinda mixed up.
14:46
- So I'm just-- look, I can pick 'em up
14:49
and put 'em in there just like that, can't I?
14:51
- Yeah. - [laughs]
14:52
So this is--this is a meal fit for a king, y'all.
14:57
And you wanna serve this in a bowl
14:59
because I-I put a loaf of French bread in the oven.
15:04
I got it getting hot and we wanna make sure
15:08
that we get plenty of, um--
15:11
of our juice in our bowl
15:13
because we gonna dunk that French bread.
15:17
- Paula, you said you had shrimp three ways.
15:19
What are the other two ways?
15:21
- Right there, Michael.
15:22
The bald and the fried. - Oh, my goodness.
15:24
Oh, some of my favorites. - Get you some.
15:26
- I think I will. - Get you some.
15:28
- Why--I heard you say you put three sticks
15:29
of butter in there and a can of beer.
15:31
Was it light beer? - Uh...
15:33
I don't know. - 'Cause we don't want it
15:36
to be too fattening. [both laugh]
15:39
- Well, then, let's say it was light.
15:41
- Okay. [both laugh]
15:43
- Mmm. Mmm mmm mmm.
15:46
- Well-- - and you see these cooking
15:47
nice and slow, so-- - If they don't turn out,
15:51
your other two are pretty-- pretty doggone good.
15:54
- Well, I hadn't even tasted the fried shrimp yet.
15:57
- Well, they're good. - Oh, good.
15:59
- They passed the taste test. - Good.
16:02
- Okay, this is how you peel a shrimp.
16:03
You take the top part first,
16:05
and you peel it around like that.
16:06
- Part closest to where the head was.
16:07
- Grab their legs, peel it around like that.
16:10
Then I pinch the tail-- - [muffled] Mm-hmm. So do I.
16:12
- Oh, no, you leave the tail on there.
16:14
- I know, but I pinch it
16:15
so it'll come out of the tail. - Well, I do it like that.
16:18
- You're making me talk with my mouth full again.
16:20
- Well... - [chuckles]
16:23
- And then, this is how you eat 'em.
16:28
- Well, Michael... - Mmm.
16:31
- You've done a lot of shrimping.
16:33
- Oh, we did. We know. - In your lifetime
16:35
'cause Michael lived on this--
16:37
he's lived on this water his whole, entire life.
16:41
So-- - When we were kids, though,
16:43
we would-- Hank and I would go...
16:46
dragging, illegally... [laughs]
16:49
And, uh, my mother got so mad. She said,
16:52
"You can't do that. That's stealing."
16:54
Until she found out how many shrimp we were catching
16:57
and then-- - [laughs]
16:58
- Then she got all-- - She said "Good boys."
17:01
- She got on board. We called her the Sea Hag.
17:04
She would put a-- - "The Sea Hag"?
17:06
- She would put a shower cap on
17:08
and say, "best time to go is during the rain.
17:12
That way we won't get caught." [both laugh]
17:15
- But it was so funny. She went from--
17:17
- Now why was draggin' against the law?
17:19
- Well, you could drag for just so many shrimp,
17:22
and we would--we would keep running back and forth
17:25
to the dock and get rid of 'em.
17:27
- Those fried shrimp needed some salt in it.
17:29
I forgot to put-- - These are delicious here.
17:32
- Thank you. I forgot to salt my panko.
17:34
I just realized that. - Well, they won't go bad.
17:37
- All right, so here's our French bread.
17:40
- Okay, here's peeling the shrimp again.
17:42
- [laughs] - Pull that part off,
17:45
pinch the tail... - You 'gon show 'em
17:47
till they get it right, aren't you, Michael?
17:48
- There you go.
17:52
I so hope y'all are enjoying the show.
17:55
And if you do.
17:57
Be sure to click like, subscribe and
18:00
notification bell so you'll never miss a video.
18:04
And we'll be right back after the break.
18:08
- Oh, those look pretty good. - Mm-hmm.
18:10
Look at those little, tiny shrimp.
18:12
Okay, Michael. - Thank you. Thank you.
18:14
Look at this tiny one, Paula. - I know.
18:18
- We used to catch 'em like this
18:19
and, um, that's like 100-count shrimp
18:21
and we used to make-- Mama would make shrimp Creole
18:24
or the shrimp salad outta 'em. - How in the world did y'all
18:26
get all those billed, Michael? - Watch. Watch this.
18:28
Look how good I am at it. - [laughs]
18:30
[upbeat music]
18:33
♪
18:36
- This one is a little more difficult.
18:38
- Oh, Michael. - It good?
18:41
- Mmm mm mm mm mm.
18:43
♪ ♪
18:45
- But, here, taste how tender this shrimp is.
18:47
- Mmm.
18:48
♪ ♪
18:50
Y'all...
18:52
this is a real-- - Taste how tender that one is.
18:55
- Tender as your mother-in-laws love.
18:57
- [laughs] - Mmm mm mm.
19:01
Y'all, this is a real, sloppy meal.
19:03
You need to wear old clothes when you eating it.
19:06
And, um...
19:09
Serve some ice, cold beer with it...
19:12
and just stand around the table with your friends
19:15
or your family.
19:17
Whichever ones you like the best.
19:19
[both laugh]
19:24
Oh, great-grannies, that's good.
19:27
[slurping] - Well, this is a treat.
19:29
I don't usually get 'em three ways.
19:31
- I know. Mmm. Mmm mm mm mm mm.
19:34
- Sometimes I'm lucky to get 'em one way.
19:36
- Yeah. - [chuckles]
19:38
- If you go get 'em, I'll cook 'em.
19:39
- Well, that's a deal. Delicious.
19:41
- Mmm. You wouldn't ever think about
19:43
putting the Italian seasoning in there,
19:46
but I can definitely tell-- but then Deanie did tell me.
19:49
She said it's-- Italian seasonings.
19:53
Michael... [chuckles]
19:56
- What? - [kisses]
19:58
Thanks for getting these shrimp.
19:59
- Oh, gosh, thanks for cooking 'em.
20:01
- Mmm. - We're a team.
20:03
- I wish you were all here with us
20:06
right now to try some of this.
20:09
- Well, maybe-- - Caviar from the sea.
20:12
Right outta our backyard.
20:14
- Give me a couple more minutes before we get everybody here.
20:16
- Okay. [laughs]
20:17
Well, thank y'all for stoppin' in and visiting
20:20
with me today.
20:22
I always love seeing ya out there.
20:24
Y'all have a blessed day.
20:26
Best dishes and love
20:28
to each and every one of you out there
20:30
that dropped in for a visit.
20:33
- Bye, y'all.
20:34
- Mmm mm mm mm. Mmm. Mmm. Mmm!
20:37
♪ ♪
20:39
I think the head's the best part.
20:41
♪
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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