Up next in 10
Paula competes in the Great American Seafood Cook-Off in New Orleans Louisiana and cooks up a top secret recipe!
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#pauladeen #fullepisodefriday
But before she goes she shows us how to make Crab Stuffed Shrimp and a Fresh Apple Cake!
Stick around for some delicious food and Paula's top secret recipe!
Recipes from this Episode:
Lady and Sons Crab-Stuffed Shrimp
https://www.pauladeen.com/recipe/lady-and-sons-crab-stuffed-shrimp/
Grandgirl's Fresh Apple Cake from Georgia
https://www.pauladeen.com/recipe/grandgirls-fresh-apple-cake-from-georgia/
Paula's Top Secret Recipe (Uncle Bubba's Seafood Pot Pie)
https://www.pauladeen.com/recipe/uncle-bubbas-seafood-pot-pie/
All Recipes Courtesy of www.PaulaDeen.com
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and I'm so
0:03
excited
0:04
because I have the honor of competing in
0:06
this year's great American seafood
0:08
cook-off this year the competition is
0:11
gonna be in New Orleans and the recipe
0:13
that I'm making is a secret so for right
0:15
now I'm gonna cook a crab stuffed shrimp
0:18
recipe so Michael can have a tasty meal
0:21
to eat after I'm gone and you know one
0:24
of my all-time favorites after a seafood
0:27
meal is my grand girls fresh apple cake
0:30
from Georgia and finally I'm gonna head
0:33
to the cook-off for a southern seafood
0:35
spectacular
0:36
so y'all stick around you're not gonna
0:38
want to miss the finale of this
0:40
competition
0:43
[Music]
1:01
[Music]
1:07
[Music]
1:12
I've got some good news I'm been
1:16
requested by the governor of Georgia to
1:19
represent Georgia in the great American
1:21
seafood contest in New Orleans Louisiana
1:24
whoever wins this competition is going
1:28
to be crowned king or queen of the great
1:33
American seafood cook-off so with that
1:37
in mind today's show I'm gonna be in
1:40
there cooking seafood all right now I've
1:42
got my basil because with this first
1:45
dish I'm gonna be making a basil cream
1:48
sauce to serve over these shrimp now I'm
1:51
gonna start with a little bit of butter
1:54
and a little bit of olive oil about half
1:59
and half
2:02
all right into our oil I'm gonna throw
2:05
about a half a cup of chopped green
2:07
peppers and I'm gonna add oh gosh three
2:12
three onions should do it we're gonna
2:16
throw those in the pot along with our
2:19
bell pepper and we're just gonna saute
2:21
those until they're just kind of
2:23
translucent okay all right so while
2:30
those are sauteing we'll move over here
2:32
and start mixing up our crab now in our
2:35
Bowl we're gonna start with one egg and
2:40
he looks like a good way we're gonna add
2:45
two tablespoons of fresh chopped parsley
2:49
four and a half teaspoons of heavy cream
2:53
and we got about 1/4 of a teaspoon of
2:57
dried mustard two tablespoons of
3:02
mayonnaise and this is the only filler
3:07
in our crab cakes and it's just a little
3:10
saltine cracker crumbs about a half a
3:13
cup put in the juice of a half a lemon
3:20
who that lemon had a lot of juice in it
3:23
all right those onions and bell peppers
3:26
look like they're ready so I'm just
3:30
gonna toss that into our Bowl I'm gonna
3:34
add a pinch of cayenne pepper all right
3:38
and I'm gonna add a little garlic powder
3:40
I want them to stay nice and chunky so
3:46
I'm gonna do all my mixing right now
3:48
I've got all of our wet ingredients nice
3:51
and mixed now I'm gonna fold in half
3:54
lump crab and then I've got my claw meat
3:59
the only thing is you'll want to go
4:01
through it and make sure it doesn't have
4:02
any little shells are currently Genet
4:05
now we want to stir this up very gently
4:07
because I don't want my crab to wind up
4:11
in little pieces of mush all right now
4:16
these have been split down the back and
4:19
I'm gonna take them to the last joint
4:22
now I'm gonna butterfly this shrimp I'm
4:26
gonna take my knife down pretty close to
4:30
the bottom but you don't want to cut it
4:32
all the way through you want it to have
4:35
a solid bottom all right I'm just gonna
4:41
get me a spoonful of crab doesn't that
4:48
look good I think they're just yummy so
4:52
I'm gonna come in here with my crab and
4:56
then I'm gonna take a half a piece of
4:58
bacon I'm gonna run him around there and
5:03
I'm just gonna pin him up with a
5:05
toothpick
5:10
mm so do you I want to know what I'm
5:13
cooking at the seafood cook-off I can't
5:18
tell you yet because I don't want
5:21
anybody to steal our ideas but guess
5:24
what I'm meeting my brother a meeting
5:26
Bubba and a couple of the guys from the
5:29
management team from the lady and sons
5:31
but we'll have a ball together so I'm
5:38
gonna be cooking in this contest and
5:42
getting in a little R&R too I hope now
5:46
all I'm gonna do to prepare these for
5:48
the oven
5:49
I've got olive oil and butter and I've
5:52
got a little paprika mixed in with it
5:54
because this dish cooks so quickly I
5:57
want to make sure that it Browns and the
5:59
paprika is gonna help it brown when I
6:04
come back I'm gonna show you how we make
6:06
this magnificent sauce at the lady
6:08
ensigns a basil cream sauce that we're
6:12
gonna drizzle over our shrimp when
6:13
they're done but when I do put these in
6:16
the oven we're gonna put them in a 350
6:18
preheated degree oven the amount of time
6:21
that you cook them really is going to
6:22
depend on the size of your shrimp so
6:24
we're just gonna have to watch these
6:26
because we don't want to overcook these
6:29
beautiful shrimp they cost way too much
6:32
money to overcook them I'll see y'all in
6:36
a minute
6:37
[Music]
6:43
[Music]
6:50
hey y'all welcome back I'm just over
6:53
you're trying to get this shrimp smell
6:55
off my hands and I needed to wash my
6:58
basil all right now we're ready to make
7:01
that delectable basil cream sauce it
7:04
served on our stuffed shrimp at the
7:06
restaurant all right now I'm gonna start
7:08
with a little olive oil and I'm gonna
7:13
sautee some very finely diced onions and
7:19
a teaspoon of finely minced fresh garlic
7:24
and I'm just gonna saute that around now
7:28
I'm gonna deglaze my pan by adding 1/4
7:31
of a cup of white wine while that is
7:38
evaporating I'm gonna come over here and
7:40
I'm gonna make us a quick route so I'm
7:43
just gonna be melting me oh gosh about a
7:45
half a stick of butter
7:48
it's our wines just about out of there
7:51
now we're gonna add 2 cups of heavy
7:56
cream
8:01
Louie Louie now to this I'm gonna add
8:06
about a teaspoon of chicken base so the
8:11
chicken base works nicely it's just
8:14
gonna give it a punch and I'm gonna let
8:17
this cook until it reduces in size by
8:20
about half so that's good to go our
8:24
butter is ready
8:25
I'm gonna put in just enough flour to
8:30
maybe equal the butter that I had in
8:34
there all right that looks perfect this
8:39
is just a Titan
8:41
a basil cream sauce and our shrimp
8:46
already look at that all right I'm gonna
8:57
add probably teaspoon of roux to our
9:01
cream sauce and now I'm gonna add about
9:05
three tablespoons of pesto look at that
9:11
look how beautiful that sauce is oh YUM
9:15
I'm so hungry all right I've got some
9:21
rice back here because with this dish we
9:26
serve a jasmine rice and the jasmine
9:29
rice is just it's so good to me with our
9:33
stuffed shrimp all right so I'm just
9:39
gonna load my bowl up with rice so I'm
9:44
just gonna take my plate and unmold my
9:51
rice onto my plate now I'm gonna take my
9:55
shrimp
9:59
I think I'm gonna slip these toothpicks
10:09
out at least I get so excited that I
10:13
choke on one doesn't that look yummy all
10:19
right and I'm just gonna drizzle a
10:20
little of that sauce this is really
10:23
getting me in the mood to cook seafood
10:25
all right now I'm just gonna sprinkle
10:27
that with green onions and I just don't
10:33
see how I can improve it so what'd you
10:36
say let's taste it oh gosh
10:39
I know I've swallowed my tongue
10:55
gosh if the dish that I'm cooking is
10:57
half as good as these maybe I can be
11:00
queen of the seafood festival who knows
11:02
I've gotta clean up and fix Michael a
11:05
plate and when I come back I'm gonna be
11:09
making you grand girls apple cake from
11:12
Georgia it'll melt in your mouth
11:16
[Music]
11:22
[Music]
11:30
hey y'all we're back and I'm I'm still a
11:33
little nervous and I tell you what I got
11:35
carried away with my bacon would you
11:36
believe I've already made two cakes and
11:38
I'm fixing to make my third when you're
11:40
gonna love this cake it's called grand
11:42
girls apple cake from Georgia all we
11:45
gonna do is just plop in our ingredients
11:48
I've got two cups of sugar 3 eggs where
11:56
did I take this cake one day oh my
11:59
goodness and they had a fit over it but
12:01
I can't remember one and a half cups of
12:03
all so you know this cake is gonna be
12:06
moist and 1/4 of a cup of orange juice
12:10
and I've got 3 cups of all-purpose flour
12:15
a teaspoon of baking soda and about 1/4
12:20
of salt fourth a teaspoon of salt I'm
12:24
just gonna stir that together
12:25
can you believe none of that sifting and
12:28
alternate mixing so you can kind of
12:31
understand why I got carried away with
12:32
my cake baking
12:36
all right we're just gonna mix those
12:37
ingredients together
12:40
all right I'm gonna throw in a
12:42
tablespoon of vanilla and one tablespoon
12:50
of cinnamon
12:57
and that's all it is to putting that
13:02
cake together all right now I've got
13:04
three cups of diced green apples right
13:07
here and I've had them soaking in lemon
13:10
juice so I'm gonna just take this and
13:13
dump it into a colander and give it a
13:16
couple of shakes all right I'm gonna
13:25
fold in the three cups of apples a cup
13:35
of shredded sweetened coconut and one
13:37
cup of chopped pecans and our cake is
13:42
complete now I'm gonna put this into a
13:44
preheated 325 degree oven and I'm gonna
13:48
let this bake for about an hour and a
13:50
half okay all right I'm gonna wipe my
13:53
hands and come down here and we're gonna
13:55
prepare our pan fire cake now this is
13:58
baked in a 10-inch tube pan I'm just
14:01
gonna spray it real good and you want to
14:04
make sure you get that Center sprayed
14:06
well so it won't stick to that when you
14:08
go to take it out all right so we're
14:10
just gonna dump this in our cake pan one
14:15
of the attractive things about this
14:17
recipe is it's so bloomin simple to make
14:21
so that's all it is to our Apple cake
14:27
I'm gonna put this in the oven
14:33
and we're gonna let that cook I've got
14:35
one cake and it should be ready to come
14:38
out so I'm gonna pull it on out oh my
14:45
goodness
14:46
smells wonderful about five minutes
14:49
before the cake is ready to come out of
14:50
the oven make a buttermilk glaze for it
14:53
just bring butter sugar buttermilk and
14:55
baking soda to roll involved it's just
14:58
that easy and I'm gonna come over here
15:01
and I'm gonna take a skewer I'm just
15:04
gonna run a few holes in here because I
15:07
want that buttermilk glaze to get all
15:10
through this cake all right so here we
15:14
go all right now we're gonna let that
15:19
sit I've got one already ready back here
15:23
that's been sitting for an hour you can
15:25
see the difference this is after an hour
15:28
of soaking up that buttermilk glaze
15:39
guess what I just heard I heard apple
15:43
cake I'm gently gonna just flip my cake
15:48
up I think I can go ahead and cut it and
15:53
have a piece this cake makes a great
15:56
gift to take to somebody because it's
15:59
almost no fail look at that and I can't
16:07
taste this without a dollop of fresh
16:09
whipped cream
16:10
and then I'm gonna sprinkle a little
16:13
cinnamon sugar just cause I don't have
16:19
to have a reason do I and a little mint
16:24
all right I'm ready to dig into this
16:27
delicious cake and then I have got to go
16:30
I'm running so late and I've got so much
16:33
to do when I get there
16:39
mmm this is so delicious
16:42
I'm gonna clean up here a minute running
16:45
so short on time but I'm not gonna leave
16:49
without leaving y'all with a few tips no
16:51
matter how big a hurry I'm in so I'll
16:54
see y'all back here in just a minute
16:58
[Music]
17:05
I have to say that when Michael and I
17:14
have company our favorite meal to
17:17
prepare them is a Lowcountry ball
17:18
because we know the food is gonna be
17:21
wonderful
17:22
Michael cooks an absolutely perfect Low
17:25
Country but it's also going to free us
17:28
up so that we can spend time with our
17:30
friends and you can do this easily
17:32
enough just through a little prep work
17:34
you can have your corn in the freezer
17:37
your sausage in the freezer your shrimp
17:40
in the freezer all this can be ready and
17:42
waiting you can use fresh corn or you
17:45
can buy frozen corn and then when it's
17:48
time to start cooking for your guests
17:50
all you have to do is put you on a pot
17:53
of water an old vase seasoning mix throw
17:58
your potatoes in throw your sausage in
18:00
your corn and then last but not least
18:04
your shrimp and throw those in just for
18:07
the last five minutes and for this meal
18:09
you won't want to serve it without a few
18:11
condiments like hot sauce lemons
18:15
cocktail sauce and tartar sauce and cold
18:19
beer all you're gonna need is just a few
18:22
friends and you're ready to sit back and
18:25
have a great night well y'all I'm ready
18:28
to go I've even managed to fix Michaels
18:32
plate he's not home from work yet so I'm
18:34
not gonna get the scene before I go and
18:36
I really need for y'all to come go with
18:38
me
18:39
[Music]
18:43
this is a beautiful city and I'm so
18:47
excited to be representing Georgian this
18:50
year's national seafood competition I
19:00
have a great team with me
19:03
I've got Dustin and Jake from the
19:05
restaurant and of course my brother
19:07
Bubba and we're gonna kick some blood I
19:12
[Music]
19:16
think it's safe us to say now what dish
19:19
we're preparing our recipe is a seafood
19:24
hot pot we're putting shrimp we're
19:27
putting oysters crab stall ups and since
19:32
we're in Louisiana crawfish so we think
19:35
we have a very good chance of winning
19:37
ain't that right Jay yes ma'am ain't
19:40
that right does it
19:41
are we in it to win it or what has
19:48
anybody seen my brother
19:54
everybody around here better hold their
19:56
recipe is all I got to say his mother oh
20:00
well I didn't win but I had a lot of fun
20:04
well listen America until next time I
20:08
want to send y'all love and best dishes
20:11
from our kitchen zingers
20:14
[Music]
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