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y'all I'm I'm in the kitchen today with
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one of the great Caterers Susan Mason
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and uh we're getting ready to share a
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recipe with y'all that's one of those
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great recipes that are good at cocktail
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parties especially passing them on a
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tray it's just a garlic strip
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crostini and Susan is getting our French
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bread cutting little rounds for us and
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we're going to toast that off we've got
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Susan's elegant asparagus kiche in the
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oven bakon so this recipe is g to come
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together very very quickly Susan and I'm
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going to mix the cream cheese spread for
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crustinis it's just two cloves of minced
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garlic two tablespoons of green onions
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an 8 oz package of cream cheese A4 of a
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cup of mayo and a little black pepper
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okay Paula do you want me to put these
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in the oven yes honey if you just kind
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of roast those off or bake them off okay
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we like I said we've got our kich in the
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oven what temperature it's on 425 so
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we'll have to keep an eye on that bread
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now right here I've just got our cream
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cheese our mayonnaise our garlic and our
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minced onion so we're going to go over
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here now and uh heat up our
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Skillet and I'm going to put a couple of
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tablespoons of butter and if you want to
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be working on uh three cloves of garlic
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okay you want mint uh-huh please mince
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uh I'm going to get the shrimp ready for
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our dish like I said if you're having a
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cocktail party this is a great dish uh
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because you can have your little
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crustini you know done up ahead of time
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I'm going to be using about 24
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mediumsized shrimp that's been peeled
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and deined with the tails with the Tails
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now Michael and I fuss all the time now
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he's lived in this very spot for 52
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years years his whole entire life so he
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thinks he's a master of shrimp and crabs
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and all that stuff and we argue all the
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time about tails on tails off well I
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love to do my shrimp tails on because it
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adds texture it gives you something to
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to um and they're pretty aren they
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they're they're just pretty Michael said
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don't worry about the things being
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pretty just give me two shrimp and
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that'll make it prettier
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so when you get that garlic done I'm
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going to throw that in and kind of let
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it sweat in this butter and then the
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parsley and then I'm going to throw our
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shrimp in and I'm just going to sauté
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those y'all until they're just pink you
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I don't want to overcook them the worst
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thing you can do to a shrimp is over
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over cook it and Susan will need about
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two or three tablespoons of chopped
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parsley while I'm throwing the shrimp in
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Susan is going to be cutting a few
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cherry tomatoes into to garnish the
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with all right now I'm going to take out
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our little crustinis cuz I bet they're
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ready and we're going to let our oh yeah
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they look good perfect they look perfect
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so oh be careful it's hot hot hot we're
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just going to take a little bit of our
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mhm and put that on our I'm going to
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bring this back down here cuz I'm going
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to I'm going to want a little bit of
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parsley and we're just going to take our
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shrimp see that little
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perfect we're going to set our shrimp up
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there and then we're going to take one
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tomatoes and just kind of prop it on
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that tomato and then I'm going to take a
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little piece of parsley just for color
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look how beautiful that is beautiful and
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you just put them on a tray and people
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will love them so just that simple Susan
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oh it's beautiful thank you we've got
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together prop a little
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tomato and a little twig of parsley and
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a little twig of parsley oh I don't know
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who invented parsley but it has saved
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oh I I love I love the parsley you just
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put those on your plate and have someone
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pass those that oh would you have one
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pretty I'd love one thank you me
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too now how to eat this you know I think
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we should hold the tail on you think we
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should hold the tail down mhm like this
