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Wedding Shower | 4 Bridal Shower Recipes - Paula's sharing bridal shower recipe ideas, like a pickled shrimp appetizer and mini dessert ideas. Paula’s Home Cooking, Season 2, Episode 21.
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00:00 Intro
2:32 Pickled Shrimp Recipe: https://www.pauladeen.com/recipe/pickled-shrimp-2/
5:46 Saltines Made Easy Recipe: https://www.pauladeen.com/recipe/saltines-made-easy/
8:22 Sesame Chicken Strips Recipe: https://www.pauladeen.com/recipe/sesame-chicken-strips/
14:45 Key Lime Tarts Recipe: https://www.pauladeen.com/recipe/key-lime-tarts/
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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
And guess what?
0:03
Michael and I are engaged.
0:06
So today I thought it would be fun
0:08
to share this special occasion by throwin' a wedding shower.
0:12
But before we get started,
0:13
we're gonna have to take a trip
0:15
to Byrd Cookie Company for a peek
0:16
into how these bite size morsels
0:19
get their more than just a mouthful taste.
0:22
And we're gonna leave with those famous Key Lime Coolers
0:25
that are gonna make the perfect crust
0:27
for my key lime tarts.
0:29
And we'll share a laugh or two
0:31
when I make Michael's pickled shrimp that's so good
0:34
I promise they won't out last my marriage.
0:37
And we're gonna tie it all up in a knot
0:39
with my sesame chicken strips
0:41
and simple saltines that are perfect for any party.
0:45
Y'all gather 'round the wishing well,
0:47
I think we're all in for a surprise.
0:51
Hey, today is one of the happiest shows I've ever done.
0:55
Believe it or not, it's about a bride and groom.
0:58
And you're not gonna believe this,
1:01
at my age, I'm 56 years old,
1:04
I've got two grown sons, I'm an old lady.
1:06
And I have met the man of my dreams
1:09
and he asked me to marry him.
1:12
And I said, yes.
1:14
It almost looks real doesn't it girls?
1:17
Michael said it only took him three tries
1:20
with the little diggers in that machine.
1:24
I just love it, he picked the perfect one.
1:27
Well, in order to get ready for our show today,
1:30
we're gonna have to take a quick trip
1:31
to Byrd Cookie Company.
1:33
So y'all, don't go anywhere.
1:34
I want you to stay and help me plan my bridal shower.
1:39
(upbeat music)
1:41
So I'm off to my favorite specialty shop,
1:44
Byrd Cookie Company, to pick up some bite size
1:47
melt in your mouth Key Lime Coolers.
1:50
My friend Kay was good enough to
1:51
show me how they meet the high demand
1:54
for these yummy creations.
1:57
How many cookies do y'all make today Kay?
2:00
- [Kay] Oh, I'd say in the hundreds of thousands.
2:03
- [Paula] My goodness,
2:04
and what kind are y'all makin' right now?
2:05
- [Kay] These are the key lime coolers.
2:07
- Kay, I appreciate so much you helping me today.
2:10
It's always so good to see you.
2:11
- Look it's good to see you,
2:13
and I hope the recipe turns out great.
2:15
And don't forget to bring samples.
2:16
- I will bring you a sample,
2:17
'cause they're really, really good.
2:19
Hard to improve on these little babies, but--
2:21
- You can do it.
2:22
- This recipe's pretty good.
2:23
- You can do it.
2:24
- You have a great day, it's always good to see you.
2:26
- [Kay] Good to see you.
2:30
- I got our cookies but before I do that,
2:32
I wanna show y'all one of Michael's favorite dishes,
2:35
and it's pickled shrimp.
2:38
And he was the cutest thing, he kept telling me
2:41
about these pickled shrimp, these pickled shrimp.
2:43
And finally, one day I said,
2:44
how 'bout showin' me how
2:45
you make these great pickled shrimp?
2:48
So we got into the kitchen and he was so cute, girls.
2:52
Watchin' Michael is like, watchin' molasses pour,
2:57
he's that slow.
2:59
And he was so, so cute.
3:02
I really had to stop myself from slappin' him
3:05
and movin' him out of the way and just lettin' me do it.
3:08
But it was so much fun watchin' him that day.
3:11
Now his pickled shrimp is very, very simple.
3:14
He starts with a medium-size shrimp
3:17
and I have actually split these down the middle
3:20
and already de veined 'em.
3:22
So we've got our water boiling,
3:24
just gonna pour our shrimp right on in there.
3:27
And these won't take but just a couple of minutes.
3:29
You can see already how quick they've turned pink.
3:34
I've got me a bowl of ice water ready.
3:37
Go ahead and pull our shrimp out.
3:40
And then we gon' plop 'em into our ice water.
3:43
(scraping pot)
3:44
This dish takes about 10 minutes to put together,
3:48
and I think Michael spent
3:50
about an hour and a half doin' this.
3:52
(laughing)
3:56
All right, so we've got our shrimp in our ice water,
3:59
and I'm gonna let those sit there
4:01
because I've already got some that's been peeled.
4:05
All right, now we're gonna get us a jar.
4:08
You can use any kinda jar you want.
4:11
And I'm going to start by puttin' our shrimp in.
4:17
And I think this is exactly the way Michael does it.
4:21
So we wanna make sure we do it just like he does.
4:25
(laughing)
4:27
I can do it a little faster.
4:28
Maybe that's why I'm on TV and Michael isn't.
4:30
(laughing)
4:32
All right, so we gonna layer a few shrimp in there,
4:35
and then we're gonna take our onion
4:36
and throw over in there.
4:38
And then I've got some garlic cloves,
4:42
and drop it over in there like that.
4:44
And then we're gonna come back with a few more shrimp,
4:47
and we're gonna drop a little peppercorn in there.
4:50
Michael really, really likes spicy things.
4:54
Go figure.
4:55
(cracking pepper)
4:57
You think that's why he chose me?
4:59
(laughing)
5:01
So we're gonna drop a few bay leaves in.
5:04
We'll do a couple on this layer,
5:06
and a couple of more onions,
5:08
and a few more shrimp,
5:11
and a few more peppercorns,
5:13
another clove of garlic.
5:16
(shaking jar)
5:17
Gonna kind of give that a shake and shake that down.
5:20
And then we're just gonna squeeze a lemon over that.
5:23
And we're going to cover it with an apple cider vinegar.
5:26
Look how pretty that is.
5:29
Now, the only thing about this dish
5:31
is we actually put this in the refrigerator
5:35
and let it sit for two weeks.
5:37
Makes a wonderful gift.
5:39
So I'm gonna stick this in the refrigerator
5:42
and when our shrimp are ready
5:43
we're gonna need something to eat along with it.
5:46
And I don't know about y'all.
5:50
But I don't always keep the fancy crackers in the house.
5:55
But I always have a soda cracker or a saltine cracker.
6:00
So I'm gonna show you how to kinda fancy those up.
6:03
Now there's several different ways that you can do this.
6:06
You can brush these in olive oil.
6:08
You can brush 'em in butter,
6:09
or you can brush 'em in a egg wash
6:12
usin' the whites of the egg.
6:14
I think I'll choose the butter.
6:16
So we just gonna pat those with butter.
6:19
We have to have somethin' that will
6:20
make our ingredients stick to 'em.
6:23
All right, I'm gonna brush this second half in egg wash
6:27
and we'll see if it makes a great deal of difference.
6:30
All right, here we go.
6:31
Now to do your crackers,
6:33
you can put mostly anything you want to on 'em.
6:36
But I like to start with a little parsley.
6:39
Now I'm puttin' a few sesame seeds on these,
6:42
and see how pretty they're lookin'?
6:44
All right, now I'm gonna sprinkle a dark sesame
6:47
to give 'em just a little contrast in color.
6:51
All right, now I'm gonna put a little caraway seeds on it,
6:53
I love caraway.
6:55
So we're gonna throw this in like a 325 degree oven.
7:02
(opening door)
7:05
(sliding tray in oven)
7:07
(closing door)
7:08
And I've got another pan already ready.
7:11
(pulling out tray)
7:13
Wow, don't those look great?
7:17
Those don't look like that ordinary soda cracker do they?
7:20
I've actually got some shrimp that Michael did
7:23
about four or five days ago.
7:24
So I'm gonna get those and we're gonna try his
7:29
along with our cracker.
7:31
Let's see what he did.
7:34
(eating)
7:40
They're so good, and they're so tart.
7:42
They make me pucker.
7:44
(eating)
7:46
Mm.
7:50
The cracker is just perfect with the shrimp.
7:53
Y'all don't go anywhere 'cause comin' up next
7:55
I'm doin' chicken strips
7:57
and I wanna tell y'all how Michael asked me to marry him.
8:00
So romantical.
8:02
(eating)
8:06
I so hope y'all are enjoying the show.
8:08
And if you do.
8:10
Be sure to click like, subscribe and
8:13
notification bell so you'll never miss a video.
8:17
And we'll be right back after the break.
8:25
All right, I wanna show y'all
8:26
how to make just some divine chicken strips
8:29
for your man, honey, you'll just blow him away,
8:32
or for your woman.
8:33
In fact, I told y'all I wanted to tell you
8:35
how Michael proposed to me.
8:37
So guys, y'all, don't go anywhere.
8:38
I want y'all to listen closely
8:40
'cause might give you a few ideas of your own.
8:43
I'm gonna start with a marinade on our chicken.
8:46
We're actually gonna let this marinate
8:47
in the refrigerator overnight.
8:49
We're gonna start with some sour cream
8:52
and a couple of teaspoons of celery salt.
8:55
Fresh chopped garlic, the juice of a half a lemon.
9:00
(squeezing lemon)
9:02
Half a teaspoon of salt,
9:05
and 'bout two teaspoons of worcestershire.
9:09
And that sour cream is gonna break down that chicken
9:13
and make it so unbelievably tender.
9:17
And it's just gonna be perfectly delicious.
9:20
Now I've got some strips already cut here.
9:23
I've taken just a boneless chicken breast
9:26
and sliced 'em up.
9:28
And y'all wanna remember now workin' with chicken,
9:31
you wanna make sure you don't do any cross contamination.
9:36
And you wanna make sure you wash your hands
9:39
and your board real, real good.
9:41
A tablespoon of Clorox mixed in a gallon of water
9:44
will work nicely to clean any of your surfaces with.
9:48
Now, I'm gonna just toss those around
9:51
and make sure they're coated real, real well.
9:54
(water running)
9:56
So I'm gonna put these in the refrigerator
9:59
and let 'em sit overnight.
10:00
In the meantime I've got some that I did up yesterday
10:04
that are ready for us to go.
10:08
So anyway, I wanna tell y'all how Michael proposed to me.
10:12
(opening door)
10:17
It was Christmas morning,
10:19
and all of our family had gathered around.
10:22
And I'm runnin' around looking lovely.
10:25
Well I had noticed the night before
10:28
that a new gift had appeared underneath the Christmas tree
10:31
and it was back to the back and it said Paula.
10:34
Well I pretended that I didn't notice.
10:36
And I thought, well, I'll get that when the time's right.
10:39
Look at this wonderful pan y'all.
10:42
It's a heavy cast iron with a grill surface on it.
10:46
Because when we cook these chicken tenders
10:49
they won't sit in any grease, they're gonna sit up.
10:51
This is a wonderful heavy pan.
10:53
Before I go on with the story,
10:55
I'm gonna take sesame seeds.
10:57
And this is just a white sesame.
10:59
And you can actually even use dark too.
11:02
And breadcrumbs.
11:04
And we're gonna mix that together real good.
11:07
And we're just gonna take our chicken breast out,
11:09
we're gonna roll 'em in our breadcrumbs
11:12
and our sesame seed, put 'em on our pan, and into the oven.
11:16
So anyway, Michelle, Michael's daughter comes over to me
11:20
and she said, "You've got to open your gifts."
11:22
So I went over and I sat down in the chair
11:24
and they pulled out that box that I had seen
11:28
that said Paula on it.
11:29
And it was shaped in the shape of a house.
11:32
So when I sat down with this box,
11:35
I noticed that the room got quiet
11:37
and everybody was watchin' me.
11:39
So I thought, well, what's goin' on here?
11:42
Because I truly had no idea.
11:44
So I opened the box, and there was another box inside.
11:49
Now the first box said, Paula,
11:51
the next box that I opened was surrounded
11:54
by all this candy all my favorite Hershey's chocolate kisses
11:58
and all this stuff.
12:00
So I opened the next one and it said love.
12:04
And I still was not reading what was on the box.
12:08
So I had opened a box that said, Paula, I, love.
12:13
So I went to the next box.
12:14
It was surrounded by candy and it had you on it.
12:18
And I still did not realize what was goin' on.
12:21
I couldn't figure out the message.
12:23
And finally, my niece Corrie yelled out
12:25
and she said, "Paula are you readin' the message?"
12:29
And I said, "Well, it said, Paula I love you."
12:34
So I went to the next box and opened it up.
12:38
And it said will.
12:41
When I saw will--
12:44
(laughing)
12:45
Everything clicked.
12:47
And I looked up at Michael and he was propped against
12:50
the bar over there lookin' at me, just grinnin'.
12:53
And I said "No."
12:55
And then I said "Yes, I mean yes."
12:58
(laughing)
13:00
And I thought it was just the sweetest thing.
13:02
This big, tough, quiet river man
13:06
had just chosen the perfect way to propose to me.
13:11
So I've got these ready to go into the oven.
13:14
And now all I'm gonna do is drizzle these with butter.
13:17
I don't have to tell you that in the South
13:19
we're big chicken eaters.
13:21
Okay, we're gonna put those in the oven
13:24
and we're gonna cook these anywhere from 18 to 25 minutes.
13:28
(opening door)
13:30
(sliding in pan)
13:32
(closing door)
13:33
And I've got some that should be ready over here.
13:38
(opening door)
13:41
(sliding out pan)
13:47
And look how delicious they look.
13:51
Nice and golden brown.
13:53
And you can see how the grease
13:56
went to the bottom of our pan.
13:58
Oh, these look so, so good.
14:00
I'm gonna just sprinkle a few black sesame seeds
14:05
and a little lemon twist.
14:07
Now I think all I'm gonna do is serve this
14:10
with a very simple honey mustard sauce.
14:14
(eating)
14:16
Mm, the girls are gonna love 'em.
14:19
Y'all stay tuned because y'all remember
14:21
those Key Lime Coolers we went to get?
14:23
Well comin' up next, Key Lime Cooler tarts.
14:31
I hope y'all are enjoying the show
14:33
and I want to hear from you.
14:34
Tell me what recipes or videos you'd like to see me
14:37
make by just leaving a short comment below.
14:41
Now, let's get back to the show, y'all.
14:48
You know I didn't think that you could actually
14:50
improve a Key Lime Cooler
14:51
but I got in the kitchen one day
14:54
and started playin' around and I found out,
14:56
believe it or not,
14:57
we could actually improve them a little bit
15:01
by putting 'em inside a tart
15:04
and lettin' this serve as our crust.
15:07
So it's just double goodness there.
15:08
And they're so easy to make.
15:10
We're gonna make a cream cheese center
15:12
for these usin' an eight ounce package of cream cheese.
15:17
Some sugar.
15:20
An egg.
15:21
(cracking egg)
15:24
Two tablespoons of lime juice,
15:28
and a little lime zest.
15:31
Okay, there we go.
15:34
And we're just gonna beat this
15:35
until it's kinda nice and creamy.
15:38
(beaters running)
15:39
And while that's creamin', I'm gonna come over here.
15:41
I've lined our miniature muffin tins
15:44
with the little paper liners.
15:46
I found that when we went to eat 'em the other day
15:49
they stuck a little bit.
15:50
So I'm gonna just give 'em a light spray
15:53
so that they'll come out.
15:55
Right now I'm gonna take our Key Lime Coolers
15:57
and just drop into the bottom,
16:00
and that's gonna be our crust.
16:02
(beaters running)
16:07
All right, our cream cheese is ready.
16:10
Now, we're just gonna come over here
16:11
and drop our cream cheese down on top of our cookie.
16:16
Just like that.
16:17
It's probably about a heapin' teaspoon.
16:20
You know, Michael and I are so involved in food
16:24
and I'll never forget our first date together.
16:26
We came back in from the most wonderful boat ride.
16:30
Finally, I said, "Would you like a bite to eat?"
16:36
And he said, "Yes, that would be nice."
16:38
So I go to my pantry, pull out my box of pork rinds.
16:42
(laughing)
16:43
Go to the microwave and pop 'em in.
16:46
And bring them back to the sofa and sit down.
16:48
And he's very gracious.
16:50
He said, "You know I think these are the best pork rinds
16:53
"I've ever tasted."
16:54
And he said what was really goin'
16:56
through his mind was, now I have found this girl
17:00
that's supposed to really be a good cook,
17:03
and she's serving me boxed pork rinds.
17:05
(laughing)
17:07
What's up with this?
17:09
So these are ready to go into the oven
17:11
and we're gonna bake these for about 10 to 12 minutes.
17:16
(opening door)
17:19
(sliding in pan)
17:21
And I've actually got a pan back here that's cooled.
17:25
So these are ready for us to fill.
17:27
Because our next step you wanna make sure
17:29
they're totally, totally cool.
17:31
Because we're gonna pipe 'em with whipped cream,
17:33
and as you know, heat and whipped cream will make a mess.
17:37
So we've got these nice and cool.
17:40
And we're gonna take our whipping cream
17:42
that's been sweetened with a little sugar,
17:44
and this garnishes 'em nicely makes 'em taste good.
17:49
So you can see how that they kinda fell in the center,
17:51
which is just perfect.
17:53
It gives us a little pocket,
17:55
and we're just gonna pipe our cream right into there.
17:59
So how pretty are those?
18:02
I'm just gonna take these out
18:04
and put a few on the plate,
18:06
and I have some sugared lime zest.
18:10
And if you don't wanna go to that trouble,
18:13
you can just grate some lime zest
18:15
and kinda sprinkle on.
18:18
Doesn't that make a pretty plate?
18:20
And I'm gonna take the paper off,
18:23
and you can see why I sprayed 'em lightly
18:26
because they could have a tendency to stick on you.
18:30
(eating)
18:31
Mm.
18:35
I really didn't think you can improve
18:36
on a Byrd cookie, but I think we've done it.
18:41
Y'all hang around, 'cause never thought this would happen
18:45
but I'm gon' be giving you some tips on wedding showers.
18:51
I so hope y'all are enjoying the show.
18:54
And if you do.
18:55
Be sure to click like, subscribe and
18:58
notification bell so you'll never miss a video.
19:02
And we'll be right back after the break.
19:09
For a few quick tips on today's recipes,
19:12
try playin' around with Michael's marinaded shrimp
19:15
by usin' different vinegars.
19:17
The balsamic vinegar might be a good one
19:19
that you really like, or just plain or white vinegar,
19:23
red wine vinegar, as opposed to what we used today
19:26
which is the apple cider vinegar.
19:28
And on sesame seeds,
19:30
most recipes that call for sesame seeds
19:32
you only use a few so you've always got plenty leftover.
19:36
Make sure that you store them in a airtight container
19:39
and you can actually freeze these,
19:41
and they would last up to a year.
19:44
Now when it comes to toppin' your cheesecakes
19:46
with the whipping cream, never use a metal bowl
19:49
because the whipping cream can actually pick
19:51
up a metallic taste.
19:53
So always use a chilled glass bowl for your whipping cream,
19:58
and it'll turn out to perfection.
20:01
I hope that y'all don't have to do this but one time,
20:04
but in case you do, I hope these recipes'll come in handy.
20:07
I think you'll just love Michael's pickled shrimp
20:10
and the sesame chicken strips,
20:12
and the little key lime tarts made
20:14
with the key lime cookies from Byrd Cookie.
20:16
And course our jazzed up soda cracker.
20:19
I hope that y'all will enjoy these recipes
20:21
and the best part about today's show
20:24
is that all the friends I've made workin' here
20:26
on the show surprised me with my very own wedding shower.
20:40
Hey, y'all, it's Paula Deen.
20:41
Now, if you enjoyed this video, be sure to like it
20:45
and click the subscribe button as well as the notification
20:49
and bell to be alerted when I post a video.
20:53
Love and Best Dishes Y'all.
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