Up next in 10
Paula is getting married to Michael Groover! On Paula's home cooking, Paula throws a wedding shower full of delicious dishes.
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#pauladeen #blastfromthepast
Pickled Shrimp
https://www.pauladeen.com/recipe/pickled-shrimp/
Sesame Chicken Strips
https://www.pauladeen.com/recipe/sesame-chicken-strips/
Show More Show Less View Video Transcript
0:00
hey y'all I'm Paula Deen and guess what
0:03
Michael and I are engaged so today I
0:07
thought it would be fun to share this
0:09
special occasion by throwing a wedding
0:11
shower but before we get started we're
0:13
gonna have to take a trip to Byrd Cookie
0:15
Company for a peek into how these
0:17
bite-size morsels get they're more than
0:20
just a mouthful taste and we're gonna
0:22
leave with those famous key lime coolers
0:24
that are gonna make the perfect crust
0:26
for my key lime tarts and we'll share a
0:29
laugh or two when I make Michaels pickle
0:32
shrimp that's so good I promise they
0:35
won't outlast my marriage and we're
0:37
gonna tie it all up in a knot with my
0:39
sesame chicken strips and simple
0:42
saltines that are perfect for any party
0:45
y'all gather round the wishing well I
0:47
think we're all in for surprise
0:51
[Music]
1:09
[Music]
1:15
[Music]
1:21
hey today is one of the happiest shows
1:24
I've ever done
1:25
believe it or not it's about a bride and
1:28
a groom and you're not gonna believe
1:31
this
1:32
at my age I'm 56 years old I've got two
1:35
grown sons I'm an old lady and I have
1:37
met the man of my dreams and he asked me
1:41
to marry him and I said yes
1:44
it almost looks real doesn't it girls
1:48
Michael said it only took him three
1:50
tries with a little with a little
1:52
diggers in that machine I just love it
1:56
he picked the perfect one well in order
1:59
to get ready for our show today we're
2:01
gonna have to take a quick trip to Byrd
2:02
Cookie Company so y'all don't go
2:04
anywhere I want you to stay and help me
2:06
plan my bridal shower
2:09
[Music]
2:11
some off to my favorite specialty shop
2:14
Byrd Cookie Company to pick up some
2:17
bite-sized melt in your mouth Key Lime
2:19
coolers my friend Kay was good enough to
2:22
show me how they meet the high demand
2:24
for these yummy creations I'm gonna cook
2:28
used to y'all like today k oh I'd say in
2:32
the hundreds of thousands oh my goodness
2:34
and what kind of y'all making right now
2:36
these are the key lime coolers okay yeah
2:38
I appreciate so much you helpin me today
2:41
it's always so good to see you well good
2:42
good to see you and I hope the recipe
2:45
turns out great don't forget to bring
2:46
Sam pop we'll bring you a sample cuz
2:48
they were really really good hard to
2:50
improve on these little babies but you
2:52
can do it this recipe is pretty good you
2:54
can you have a great day it's always
2:56
good to see you good to see you
3:04
I got our cookies but before I do that I
3:06
want to show y'all one of Michael's
3:08
favorite dishes and it's pickled shrimp
3:11
and he was the cutest thing he kept
3:15
telling me about these pickled shrimp
3:16
these pickled shrimp and finally one day
3:18
I said how about showing me how you make
3:20
these great pickled shrimp so we got
3:23
into the kitchen and he was so cute
3:25
girls watching Michael is like watching
3:29
molasses pour he's that slow and he was
3:34
so so cute I really had to stop myself
3:38
from slapping him and moving him out of
3:41
the way and just letting me do it but it
3:42
was so much fun watching him that day
3:45
now his pickled shrimp is very very
3:47
simple he starts with a medium-sized
3:50
shrimp and I have actually split these
3:53
down the middle and already deveined
3:56
them so we've got our water boiling I'm
3:58
just gonna pour our shrimp right on in
4:00
there and these won't take but just a
4:03
couple of minutes you can see already
4:05
how quick they've turned pink I've got
4:09
me a bowl of ice water ready go ahead
4:12
and pull our shrimp out and then we're
4:15
gonna pop them into our ice water
4:18
this dish takes about 10 minutes to put
4:22
together and I think Michael spent about
4:25
an hour and a half doing this all right
4:31
so we've got our shrimp in our ice water
4:33
and I'm gonna let those sit there
4:35
because I've already got some that's
4:38
been peeled alright now we're gonna get
4:41
us a jar you can use any kind of jar you
4:44
want and I'm gonna start by putting our
4:47
shrimp in and I think this is exactly
4:52
the way Michael does it so we want to
4:56
make sure we do it just like he does
5:00
I can do it a little faster maybe that's
5:03
why I'm on TV and Michael it all right
5:07
so we're gonna layer a few shrimp in
5:09
there and then we're gonna take our
5:10
onion and throw over in there and then
5:13
I've got some garlic cloves and drop it
5:17
over in there like that
5:18
and then we're gonna come back with a
5:20
few more shrimp we're gonna drop a
5:22
little peppercorn in there Michael
5:24
really really likes spicy things go
5:29
figure
5:29
I think that's why he chose me so we're
5:35
gonna drop a few bay leaves in I will do
5:38
a couple on this layer and a couple of
5:41
more onions and a few more shrimp and a
5:46
few more peppercorns another clove of
5:48
garlic a shake and shake that down and
5:54
then we're just gonna squeeze a lemon
5:55
over that and we're gonna cover it with
5:58
an apple cider vinegar look how pretty
6:01
that is
6:02
now the only thing about this dish is we
6:06
actually put this in the refrigerator
6:08
and let it sit for two weeks makes a
6:12
wonderful gift so I'm gonna stick this
6:14
in the refrigerator and when our shrimp
6:17
are ready we're gonna need something to
6:18
eat along with it and I don't know about
6:21
y'all but I don't always keep the fancy
6:28
crackers in the house but I always have
6:31
a soda cracker or a saltine cracker so
6:34
I'm gonna show you how to kind of fancy
6:36
those up now there's several different
6:38
ways that you can do this you can brush
6:41
these in olive oil you can brush them in
6:43
butter or you can brush them in an egg
6:45
wash using the whites of the egg I think
6:48
I'll choose the butter so we're just
6:51
gonna Pat those with butter we have to
6:54
have something that will make our
6:55
ingredients stick to them all right I'm
6:58
gonna brush the second half an egg wash
7:00
and we'll see if it makes a great deal
7:03
of difference all right here we go now
7:06
to do your crackers you can put mostly
7:09
anything you want to on them but I like
7:11
to start with a little parsley and
7:13
a few sesame seeds on these and see how
7:16
pretty they're looking all right now I'm
7:19
gonna sprinkle a dark sesame to give
7:21
them just a little contrast in color all
7:25
right now I'm gonna put a little caraway
7:27
seeds on it I love caraway so we're
7:30
gonna throw this in like a 325 degree
7:33
oven I've got another pan already ready
7:47
well don't those look great
7:50
those don't look like that ordinary soda
7:53
cracker do they I've actually gotten
7:55
some shrimp that Michael did about four
7:57
or five days ago so I'm gonna get those
8:00
and we're gonna try his along with our
8:04
cracker let's see what he did
8:14
they're so good and they're so tart they
8:16
they make me pucker mmm the cracker is
8:25
just perfect with the shrimp y'all don't
8:28
go anywhere close
8:29
coming up next I'm doing chicken strips
8:31
and I want to tell y'all how Michael
8:33
asked me to marry him
8:34
so Romanichal
8:37
[Music]
8:43
[Music]
8:51
all right I want to show you all how to
8:53
make just some divine chicken strips for
8:56
your man honey you'll just blow them
8:58
away off for your woman in fact I told
9:01
y'all I wanted to tell you how Michael
9:03
proposed to me so guys ya'll don't go
9:05
anywhere I want y'all to listen closely
9:07
because might give you a few ideas of
9:09
your own I'm gonna start with a marinade
9:12
on our chicken we're actually gonna let
9:14
this marinate in the refrigerator
9:15
overnight we're gonna start with some
9:18
sour cream and a couple of teaspoons of
9:21
celery salt fresh chopped garlic the
9:25
juice of 1/2 a lemon
9:28
1/2 a teaspoon of salt and about 2
9:33
teaspoons of Worcestershire and that
9:36
sour cream is gonna break down that
9:39
chicken and make it so unbelievably
9:43
tender and it's just gonna be perfectly
9:46
delicious now I've got some strips
9:49
already cut here I've taken just a bonus
9:51
chicken breast and sliced them up and
9:55
y'all I want to remember now working
9:58
with chicken you want to make sure you
10:01
don't do any cross-contamination and you
10:03
want to make sure you wash your hands
10:05
and your board real real good a
10:08
tablespoon of Clorox mixed in a gallon
10:10
of water or work nicely to clean any of
10:14
your surfaces with now I'm gonna just
10:17
toss those around and make sure they're
10:19
coated real real well so I'm gonna put
10:25
these in the refrigerator and let them
10:26
sit overnight in the meantime I've got
10:28
some that I did up yesterday that are
10:31
ready for us to go so anyway I want to
10:37
tell y'all how Michael proposed to me it
10:44
was Christmas morning and all of our
10:47
family had gathered around and I'm
10:50
running around looking lovely well I had
10:53
noticed the night before that a new gift
10:55
had appeared underneath the Christmas
10:57
tree and
10:58
was back to the back and it said Paula
11:00
well I pretended that I didn't notice
11:03
and I thought well I'll get that when
11:05
the time's right look at this wonderful
11:07
pan y'all it's a heavy cast-iron with
11:11
the grill surface on it because when we
11:13
cook these chicken tenders they won't
11:16
sit in any grease they're gonna sit up
11:18
this is a wonderful heavy pan before I
11:21
go on with the story I'm gonna take
11:23
sesame seeds and this is just a white
11:25
sesame and you can actually even use
11:28
dark too and bread crumbs and we're
11:31
gonna mix that together real good and
11:34
we're just gonna take our chicken
11:36
breasts out
11:36
we're gonna roll them in our breadcrumbs
11:38
and our sesame seed put them on our pan
11:41
and into the oven so anyway Michelle
11:45
Michaels daughter comes over to me and
11:47
she said he's got to open your gifts so
11:49
I went over and I sat down in the chair
11:51
and they pulled out in that box that I
11:54
had seen that said Paula on it and it
11:57
was shaped in the shape of a house so
11:59
when I sat down with this box I noticed
12:03
that the room got quiet and everybody
12:05
was watching me so I thought what's
12:08
going on here because I truly had no
12:10
idea so I opened the box and there was
12:13
another box inside now the first box
12:17
said Paula the next box that I opened
12:20
was surrounded by all this candy all my
12:23
favorite Hershey's chocolate kisses and
12:25
all this stuff so I opened the next one
12:28
and it said love and I said I still I
12:33
still was not reading what was on the
12:34
box so I had open a box that said Paula
12:37
I love so I went to the next box it was
12:41
surrounded by candy and it had you on it
12:44
and I still did not realize what was
12:47
going on I couldn't figure out the
12:49
message and finally my niece Cara yelled
12:52
out and she said Paula are you reading
12:54
the message and I said well it said
12:57
Paula I love you so I went to the next
13:02
box and opened it up and it said 'we'll
13:08
when I saw wheel
13:11
[Laughter]
13:12
everything clicked and I looked up at
13:15
Michael and he was prompt against the
13:17
bar over there looking at me just
13:18
grinning and I said no and I thought it
13:27
was just the sweetest thing this big
13:30
tough quiet River man had just chosen
13:34
the perfect way to propose to me so I've
13:39
got these ready to go into the oven and
13:40
now all I'm gonna do is drizzle these
13:43
with butter I don't have to tell you
13:45
that in the south where big chicken
13:48
eaters okay we're gonna put those in the
13:50
oven and we're going to cook these
13:51
anywhere from 18 to 25 minutes and I've
14:01
got something that should be ready over
14:03
here
14:13
and look how delicious they look nice
14:19
and golden-brown and you can see how the
14:22
grease went to the bottom of our pan oh
14:25
this looks so so good I'm gonna just
14:28
sprinkle a few black sesame seeds and a
14:32
little lemon twist now I think all I'm
14:35
gonna do is serve this with a very
14:37
simple honey mustard sauce mmm
14:44
the girls are gonna love them y'all stay
14:47
tuned because y'all remember those key
14:48
lime coolers we went to get well coming
14:51
up next key lime cooler tarts
14:54
[Music]
15:00
[Music]
15:07
you know I didn't think that you could
15:09
actually improve a key lime cooler but I
15:12
got in the kitchen one day and started
15:14
playing around and I found out believe
15:17
it or not we could actually improve them
15:19
a little bit by putting them inside a
15:23
tart and letting this serve as our crust
15:26
so it's just double goodness there and
15:29
they're so easy to make we're gonna make
15:31
a cream cheese Center for these using an
15:34
8 ounce package of cream cheese some
15:37
sugar an egg 2 tablespoons of lime juice
15:47
and a little lime zest okay there we go
15:52
and we're just going to beat this until
15:55
it's kind of nice and creamy and while
15:59
that's creaming I'm gonna come over here
16:01
I've lined our miniature muffin tins
16:03
with the little paper liners I found
16:07
that when we went to eat them the other
16:08
day they stuck a little bit so I'm gonna
16:11
just give them a light spray so that
16:14
they'll come out all right now I'm gonna
16:15
take our key lime coolers and just drop
16:18
into the bottom and that's gonna be our
16:20
crust
16:27
brand our cream cheese is ready now
16:29
we're just gonna come over here and drop
16:32
our cream cheese down on top of our
16:35
cookie just like that it's probably
16:38
about a heaping teaspoon
16:40
you know Michael and I are so involved
16:43
in food and I'll never forget our first
16:45
date together we came back in from the
16:48
most wonderful boat ride finally I said
16:51
would you like a bite to eat and he said
16:56
yes that would be nice
16:58
so I go to my pantry pull out my box of
17:01
port work go to the microwave and pop
17:05
them in and bring them back to the sofa
17:07
and sit down and he's very gracious he
17:10
said you know I think these are the best
17:12
pork rinds I've ever tasted and he said
17:15
what was really going through his mind
17:17
was now I found this girl that's
17:20
supposed to really be a good cook and
17:23
she's serving me boxed pork rinds what's
17:27
up with this so these are ready to go
17:30
into the oven and we're gonna bake these
17:32
from about 10 to 12 minutes
17:40
and I've actually got a pan back here
17:43
that's cooled so these are ready for us
17:46
to fill because our next step you want
17:49
to make sure they're totally totally
17:50
cool because we're gonna pipe them with
17:53
whipped cream and as you know heat and
17:55
whipped cream will make a mess so we've
17:58
got these nice and cool and we're gonna
18:00
take our whipping cream that's been
18:02
sweetened with a little sugar and this
18:05
garnishes them nicely makes them taste
18:08
good so you can see how that they kind
18:10
of fell in the center which is just
18:12
perfect it gives us a little pocket and
18:15
we're just gonna pipe our cream right
18:18
into there so how pretty are those I'm
18:22
just going to take these out and put a
18:24
few on the plate and I have some sugared
18:28
lime zest and if you don't want to go to
18:32
that trouble you can just grate some
18:35
lime zest and kind of sprinkle own
18:37
doesn't that make a pretty plate I'm
18:41
gonna take the paper off and you can see
18:44
why I sprayed them lightly because they
18:47
could have a tendency to stick on you
18:51
mmm I really didn't think you can
18:56
improve on a bird cookie but I think
19:00
we've done it y'all hang around cuz you
19:03
never thought this would happen but I'm
19:05
gonna be giving you some tips on wedding
19:07
showers
19:08
[Music]
19:15
a few quick tips on today's recipes try
19:25
playing around with Michaels marinated
19:27
shrimp by using different vinegars the
19:29
balsamic vinegar might be a good one
19:32
that you really like or just plain a
19:34
white vinegar red wine vinegar as
19:37
opposed to what we use today which is
19:39
the apple cider vinegar and on sesame
19:42
seeds most recipes that call for sesame
19:44
seeds you only use a few so you've
19:46
always got plenty left over make sure
19:49
that you store them in an airtight
19:50
container and you can actually freeze
19:53
these and they would last up to a year
19:55
now when it comes to topping your cheese
19:58
cakes with the whipping cream never use
20:00
a metal bowl because the whipping cream
20:03
can actually pick up a metallic taste so
20:06
always use a chilled glass bowl for your
20:09
whipping cream and it'll turn out to
20:11
perfection I hope that y'all don't have
20:15
to do this but one time but in case you
20:17
do I hope these recipes will come in
20:19
handy I think you'll just love Michaels
20:21
pickled shrimp and the sesame chicken
20:24
strips and the little key lime tarts
20:26
made with the Key Lime cookies from bird
20:28
cookie and of course our jazzed-up soda
20:30
cracker I hope that y'all will enjoy
20:32
these recipes and the best part about
20:35
today's show is that all the friends
20:38
I've made working here on the show
20:39
surprised me with my very own wedding
20:43
shower
20:52
you
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