0:01
- Who wants to go up with me
0:06
south of the border today?
0:09
'Cause that's where we're going.
0:11
We are gonna have a wonderful little shrimp taco here
0:17
and it's gonna be so good.
0:21
I'm gonna see if I can use my stripper on this cilantro.
0:25
You gotta figure out which hole it'll fit in.
0:28
I love this stripper.
0:34
And I've gotta have 1/4 of a cup.
0:38
So, it won't take long with this stripper to get there.
0:46
I wonder if we can look at this big one.
0:49
Let's see what a big one will do.
0:51
I'm just enthralled with this little stripper
0:55
that we carry at the store.
0:58
Jack brought it to me the other day when he came over.
1:02
He's working down the store.
1:06
Is that not just like great?
1:10
Left just a little bit. Not much.
1:13
Not much. This is wonderful.
1:16
Thank you Jack for thinking of your grandmother.
1:22
A little cilantro goes a long way.
1:27
1/4 of a cup will be,
1:34
That's a good bit of cilantro, so.
1:40
So I am making a coleslaw
1:48
our tacos, our shrimp tacos.
1:52
We're actually doing an adobe shrimp taco
1:58
with a smoked barbecue chipotle sauce.
2:02
So this is gonna be good.
2:06
A little different from,
2:09
let's see, that one won't fit in there,
2:10
so I'll just have to just strip this one.
2:16
Okay, that looks like 1/4 of a cup to me.
2:20
So we'll stop right there with that
2:28
and move this out of our way.
2:33
Cilantro, I mean, that's a,
2:36
when you have to buy cilantro,
2:39
you've got to buy a full bunch of it
2:43
and it goes a long, long way.
2:47
So now for the topping for our adobe shrimp tacos.
2:50
I'm gonna add my sour cream
2:59
and I'm gonna do this first, the,
3:04
our vegetable and it's gonna be on top of our adobo shrimp.
3:14
The juice of two limes.
3:18
Oh my gosh. That's so good.
3:24
Two tablespoons of mayonnaise.
3:32
And one tablespoon of
3:38
of barbecue seasoning.
3:52
It's got a real smokey flavor to it.
3:55
All right. So we're just gonna mix this together.
3:57
And now we're gonna take one package
4:01
of pre-grated coleslaw.
4:08
This has really spoiled me over the years,
4:13
but the other day I made some coleslaw
4:18
and all I had was a whole head of cabbage
4:20
and I made it and oh my gosh, y'all.
4:23
It was so good. It was so good,
4:27
but this is so convenient, so.
4:32
That's what we're going to use today.
4:40
So we're just gonna toss that good in our dressing
4:48
and let those flavors marry together.
4:51
You know, in the already sliced, you get things like that,
4:57
but they're easy to pick out.
5:09
So using a set of tongs, you can toss it real easy.
5:16
And before you know it, you've got it all smothered
5:20
in that wonderful sauce.
5:38
That's gonna be so good on top of those shrimp.
5:41
All right. So these tacos that we are making
5:43
we're doing it in steps.
5:45
Now I've got my shrimp that are peeled and de-veined
5:52
and I'm gonna put two teaspoons of adobo seasoning on them.
6:00
And the coleslaw went in the refrigerator
6:02
for those flavors to marry together.
6:17
There's a little piece of shell.
6:22
Which sometimes that happens.
6:24
You get a little piece of shell.
6:29
Okay, I'm gonna let that sit.
6:31
And then I am gonna mix together flour and corn meal.
6:37
And that's what we're gonna dip our shrimp in
6:40
when we go to fry 'em.
6:47
I'm just gonna slide that off a little bit.
6:51
just to make this easy on myself, I'm gonna
7:01
heat my tortilla shells in the microwave
7:07
and I'm gonna put a damp paper towel
7:19
How many is that I got? Like four?
7:21
That'll be enough, won't it?
7:26
And we are just gonna throw those in the microwave
7:28
and heat 'em for a quick second.
7:37
Like maybe 30 seconds.
7:41
So I'm going to stir up our flour
7:44
and our corn meal together.
7:49
And I'm gonna drop our shrimp that has a adobe,
7:54
adobo seasoning on it.
7:58
And then I'm gonna drop them in that hot grease.
8:03
Michael would be so happy.
8:04
There's no tails on these shrimp.
8:13
I like to drop 'em all at one time,
8:15
which is hard when you're doing these smaller shrimps.
8:22
'Cause I like them to cook all at the same time, you know.
8:36
They're about get lost in the flour.
8:47
I wanna make sure my,
8:48
where did I put my spider?
8:52
Oh here it is. It's way down here.
9:02
You know, it seems strange to say this,
9:07
but to me, the smaller the shrimp,
9:09
the longer it takes for them to cook.
9:15
but I was talking to somebody the other day
9:17
and I said "Do you find that to be true?"
9:19
and they said, "Yes."
9:27
Okay, they're coming.
9:30
They're coming, they're coming.
9:38
Now I got some time now, I'm finding some tail
9:47
and some little legs.
9:55
This is one of these dishes where
9:56
you have to wash your hands a lot.
10:00
When you're working with those shrimps.
10:13
I want these kind of, you know, nice and brown.
10:23
I don't want them to feel like they're
10:28
still kind of transparent.
10:30
We want those nice and crispy.
10:33
Like those three right there.
10:53
That's why I like to drop them as quickly as I can.
11:00
You know, so they'll all have the same
11:02
amount of time to cook.
11:06
I heard you, you little shrimp pop.
11:11
They look good, don't they, Eddie?
11:13
- [Eddie] Yes, they do.
11:17
- All right, let's do another batch quick.
11:21
- [Eddie] Smells good too.
11:23
- Doesn't smell good?
11:24
Okay, our shells heated up nicely
11:33
And you can get different size shells.
11:37
You know, you can get 'em small or big.
11:50
I don't have a taco.
11:52
- [Theresa] You could almost roll 'em, too.
11:54
Like a soft taco. - Yeah.
11:56
You know, which I think that might be
11:58
about the best way, Theresa.
12:04
Oh, that's an airplane.
12:05
I thought it was rain at first.
12:09
All right, we are all swallowing hard around here
12:11
getting ready to have us a taco.
12:20
And now the vegetable part of our taco.
12:30
I fill them so full that you can't hardly
12:34
get 'em to stick together,
12:36
but that's what I like. I like 'em full.
12:38
I don't want a teensy one.
12:53
- [Theresa] I say full.
12:54
- I say full, too, Theresa.
12:56
And look here, I made three.
12:59
- [Theresa] Perfect.
13:01
- It is just perfect.
13:03
They're not going stay together.
13:06
No matter how hard I try.
13:10
So tacos are meant to be eaten immediately
13:15
which I'm not gonna try to fold mine.
13:18
So, Theresa, get ready to eat.
13:19
- [Theresa] Yes, Ma'am.
13:21
- Come on. I'm waiting on you.
13:30
- [Theresa] Is it good?
13:32
- [Theresa] Different?
13:34
- [Theresa] They're very different.
13:47
- [Theresa] Good, really good.
13:49
- What do you think it needs?
13:54
- [Theresa] I don't think it needs anything
13:55
because I like all the,
13:58
- All I was gonna say is
14:00
all I need is my lips.
14:06
- I think the coleslaw will also melt more as it sits more.
14:14
- Of course, we can't ever wait.
14:23
- It is. The coleslaw is real tart
14:26
because of the lime juice.
14:32
- [Theresa] We need to write this video up
14:33
so Eddie can get in. - I know, we go the,
14:37
Love Best Dishes, y'all. Bye!
