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Air Fryer Peel-and-Eat Shrimp Recipe - Paula shares how to steam shrimp in an air fryer with her delicious shell-on shrimp recipe.
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Air Fryer Peel-and-Eat Shrimp Recipe: https://www.pauladeen.com/recipe/air-fryer-peel-and-eat-shrimp/
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0:00
- Hey friends, Michael and I are gonna show y'all
0:04
how easy it is to steam shrimp.
0:07
Shrimp is probably one of the easiest
0:09
of the seafoods to cook,
0:11
but yet it's
0:13
probably the top seafood
0:15
that people have a tendency to overcook.
0:17
Right? Michael?
0:18
- Yeah. It's easy to over cook it.
0:20
- Yeah, like when we're doing a low country boil,
0:23
I don't leave my shrimp in there
0:24
any more than three minutes.
0:26
I mean, it's just that quick.
0:29
So we are gonna steam these in the air fryer
0:32
and I was asking Theresa,
0:34
that girl was born and raised here on these waters.
0:37
But I can't remember,
0:38
when does shrimp season start?
0:40
- A season when it's warm,
0:41
the brown shrimp come out first.
0:42
- Well it's warm.
0:44
- Well, no, it was another month.
0:47
- Another month. Okay.
0:50
So around the first of May?
0:52
- Yeah.
0:54
- Okay. So these shrimp came
0:56
from
0:58
the grocery store
1:03
because
1:05
the wild Georgia shrimp are not coming in yet.
1:08
Here. I'm gonna do this. Here we go.
1:12
So it won't stinky up our board.
1:16
These are beautiful, beautiful shrimp.
1:20
And, um,
1:23
what, did you find a shrimp hair?
1:25
Oh, there's another shrimp hair.
1:27
(Paula laughs)
1:28
Those won't hurt a thing y'all.
1:30
Alright. So I am asking y'all,
1:33
if you're doing them in the air fryer,
1:36
to um,
1:40
to heat your air fryer.
1:45
And I'm just gonna sprinkle these good
1:46
with some type of
1:49
um
1:50
seafood boil.
1:51
I'm using Old Bay
1:53
which is what we kinda like.
1:57
Think it needs some more Mikey?
1:59
- [Michael] More here, a little more.
2:00
- [Paula] Okay, just a little bit more.
2:05
Shrimp hairs, Bobby?
2:07
(Paula laughs)
2:08
- [Michael] Well, that's how we used to pick them up
2:10
with their heads on, so.
2:11
- [Paula] Uh-huh.
2:12
Yes and I just,
2:18
I just love them cooked with heads on.
2:20
I think they're just spectacular.
2:23
Alright.
2:25
Now,
2:27
remember that any type of
2:29
your fish balls or crab balls
2:32
it's gonna have salt in it.
2:33
So you don't want to salt those.
2:36
But I have put a cup of water
2:40
into our air fryer.
2:41
You hear it sizzling
2:42
(sizzling air fryer)
2:43
because we're just gonna steam these shrimp.
2:47
Now, I'm gonna squeeze a little lemon juice,
2:52
into our water.
2:56
But um you may prefer
2:58
like a white wine
3:00
or something like that.
3:02
I got some lemon slices here.
3:04
I'll just throw those on top
3:08
because a lot of people down here, like the lemon taste.
3:13
So we're just gonna sit this basket,
3:16
right down in there.
3:17
That's one of those accessories that you can get
3:21
with my air fryer.
3:22
So
3:23
I'm gonna set this,
3:27
I'm gonna watch it so close y'all.
3:29
um
3:31
- [Michael] Five minutes.
3:32
- Yeah, I've got it set on five minutes
3:34
but I don't know how they're gonna take that long.
3:37
They're gonna turn pink,
3:40
and when they turn pink, they're done.
3:43
Now when I'm serving shrimp, steamed shrimp,
3:48
or shrimp in a low country boil,
3:51
I like to have cocktail sauce on hand,
3:53
and my homemade tartar sauce.
3:55
Which, my homemade tarter sauce is so good isn't it?
3:58
- Yes.
3:59
- And melted butter
4:01
because
4:03
I, being Ms. Piggy ( Paula laughs)
4:06
I like to dip it in that butter
4:09
and then run it through that tartar sauce.
4:13
Actually, I like to dip it in the butter, suck the shrimp,
4:17
suck the shell and all
4:19
because that's where all that pungent
4:22
shrimp taste is.
4:25
And then I peel them and then I like to dip them in tartar.
4:29
(Paula giggles)
4:30
It's like a ritual for me.
4:32
So we preheated, for about ten minutes,
4:36
a cup of water in our air fryer,
4:39
so that they could start cooking immediately.
4:44
Alright, you're doing okay there.
4:47
But like I said, I'm going to keep my eye open.
4:52
- [Camera man] And Michael, can you shrimp in Turner's Creek
4:55
or do you have to be out on the river?
4:56
- No, um
4:59
the only way you can shrimp in Turner's Creek
5:02
is if you're a bait fishermen. So nobody can really do that.
5:05
- What do you mean by a bait fisherman?-
5:07
(Michael coughs)
5:08
You have to have a special license to
5:09
catch bait for fishermen.
5:13
So,
5:14
- What now shrimps?
5:16
- [Camera man] On the creek-
5:17
- In the creek
5:18
- But out on the river, you can...
5:20
- Uh-huh.
5:20
- But they don't open the sound a few months a year.
5:23
- You talking about the little bitty shrimp
5:25
that people would use for bait.
5:27
- Well, yeah, they big though.
5:29
- Yeah.
5:30
- In the creeks.
5:31
- Yeah
5:32
- But, um,
5:33
then you have to go three miles offshore
5:35
to fish shrimp.
5:37
But then there's a few months out of the year,
5:39
they open up the sound.
5:41
Then that's when everybody's...
5:42
- I was gonna say.
5:43
I remember when we were living at Riverbend,
5:47
that you said that as a boy, you and Hank.
5:51
- Oh, we used to steal from him.
5:52
- Oh (Paula laughs) sorry about that ( Paula laughs)
5:56
Because right out our, at the end of the dock house,
6:00
right across the river,
6:02
you said that that was one good hole.
6:06
That you and Hank would get shrimp.
6:08
- Well, between the two bridges was our go-to
6:11
- (Paula laughs)
6:13
- And momma you know, she really got onto us
6:16
because she was so honest. She said don't, that's stealing.
6:20
And then she realized how many shrimp we were catching.
6:24
- (Paula laughs)
6:24
- So she would get us to go with her. She'd go with us.
6:28
- So maybe you were just borrowing them,
6:30
but it's not like crab traps.
6:32
You know, the crabbers put their traps out all over
6:35
and you don't ever
6:37
- That's robbing-
6:38
- Ever
6:39
- That is robbing people.
6:41
You don't ever mess with somebody else's
6:44
er, crab
6:45
traps.
6:46
- That's their livelihood.
6:47
- That is their livelihood yes,
6:49
and that is nothing to play with.
6:51
But those holes out there in the, in the ocean, they're just
6:56
(Paula laughs)
6:57
- Now castin' and you can cast it all you want.
7:00
- Oh! Well that's what y'all used to do.
7:02
- Yeah. We got,
7:04
Nick and I got
7:05
where we taped our nets
7:07
and we went castin' in these big holes
7:09
and we got hooked on it.
7:10
I mean, we had a freezer full of shrimp
7:12
but we couldn't stop.
7:14
It was,
7:15
- You were addicted
7:17
- Normally when you cast, you're up in a marsh
7:21
- Alright.
7:22
Oh, ouch!
7:23
Alright. I'm gonna toss our shrimp.
7:25
You can see that they're getting pink.
7:29
See, like that one's half pink and half,
7:32
half raw.
7:37
- And how we got hooked on it?
7:39
I can remember one Christmas.
7:42
I had to go and I went, I said, gosh
7:44
there's already a boat there.
7:45
And I got to the boat, it was Nick.
7:48
- (Paula laughs)
7:50
- So if you do it all Christmas, you know, you hooked on it.
7:53
- (Paula laughs) Yeah.
7:54
- Then they made that illegal.
7:57
And then they, now it's legal again.
8:01
- Okay.
8:02
Um,
8:03
well, I don't,
8:04
I don't get that.
8:05
I mean, the ocean belongs to everybody., God...
8:07
- Well, we were, we were catching all the shrimp.
8:11
They were afraid that we were going to catch too many.
8:14
- There is no way you could've shrimped out that river.
8:16
- Well, that's, that's why they made it legal again
8:19
because one front boat can catch more than every-
8:23
- Yes
8:24
- Every caster in the country.
8:26
- Um ,
8:29
you know, one of my favorite,
8:31
favorite Thanksgiving memories,
8:34
is after I moved into Turners cove
8:38
and it may have been our first Thanksgiving together
8:41
or maybe our second,
8:43
um,
8:44
you know, I had to quit going to Statesboro for Thanksgiving
8:48
when I started the restaurant business.
8:49
So, um,
8:51
but I did, I did
8:53
take that Thanksgiving day off.
8:57
And then Peggy came and it was, it was all of us.
9:01
Um
9:03
and we were sitting there at the dinner table
9:07
and
9:08
Nick said,
9:10
gosh it sure is perfect time to go catch some fish.
9:14
So he put Aunt Peggy and I, he loaded us two up,
9:18
put us in his boat,
9:20
and...
9:23
we went down to where all the shrimp boats stay
9:26
- Yeah
9:27
- I mean almost in front of my condo.
9:29
- Right.
9:31
- I'm telling you what we call a bucket full of spot tail.
9:34
- Yeah.
9:35
- Aunt Peggy was pulling them in so fast
9:38
and (Paula laughs) I put mine down right beside hers and she
9:43
as soon as she put hers in,
9:44
she's pulling out spot tails like this.
9:47
That was so much fun.
9:49
- It is fun when they're biting.
9:51
- Yes.
9:53
Okay.
9:55
Michael, just that quick.
9:58
I think that these are ready.
10:02
Well, maybe just like another minute or two.
10:04
Not, not much though.
10:07
I saw a little... um,
10:09
gray spot
10:11
on one or two of them.
10:12
- The way I check is if there's a little gap on the back
10:16
where their shell's coming away from them
10:19
- Ah-huh, yeah.
10:20
- That's usually a good indicator.
10:22
- Yeah and you don't want that meat coming off that shell.
10:26
- Yeah well, that tells you it's done.
10:27
(timer dings)
10:28
- Yeah.
10:31
- Alright, well lets call these done.
10:39
So,
10:40
I didn't melt any butter,
10:42
but I would like to dip that in butter.
10:47
Mm
10:49
Boy, howdy Michael that lemon sure did flavor it,
10:53
didn't it?
10:54
- Uh-huh
10:55
- Oh, and this is a beautiful size shrimp.
11:00
- [Michael] Yeah.
11:02
- [Paula] Oh, thank you.
11:05
- (Michael laughs)
11:06
- You're a turd.
11:12
- Mm
11:13
- [Michael] Mm
11:16
- [Paula] That's a little spicy,
11:18
tart.
11:22
Yum
11:23
- I think it has a little bit of carbs too,
11:25
- What?
11:26
This?
11:27
- Yeah
11:29
- Well don't dip.
11:30
- I'm not.
11:31
- Mm
11:38
- [Camera man] Alright, you got a secret to peeling them?
11:41
- Yeah, I peel them different than Paula.
11:46
- I'ma start right here.
11:48
- I know! You do it right now.
11:50
- I'm always (Paula laughs)
11:52
- Somebody started at the tail.
11:54
- [Camera man] You don't start at the tail?
11:55
- [Both] No
11:56
- [Micheal] No. You start at the head
11:58
- [Paula] And end up at the tail
12:01
- [Michael] And you just kinda grab their legs
12:03
- [Paula] And then you squeeze
12:04
- [Michael] squeeze the tail, that comes right out.
12:10
- Mm,
12:11
those are perfectly cooked.
12:14
- Mm-hmm
12:15
How long would you say we steamed them?
12:16
Five minutes?
12:18
- What? Much more than five minutes.
12:21
- You just want to keep a good eye on them
12:24
and you know, just toss them
12:28
with your spatula.
12:30
- If you overcook them they're not just inedible,
12:32
- They're like an eraser!
12:34
- but they're really difficult to get out of the shell.
12:39
So by the time you eat them, you're frustrated.
12:42
- These are cooked perfect.
12:48
Yum.
12:51
I don't mind working for my food once in a while,
12:53
do you?
12:54
(Paula laughs)
12:56
- Love it.
12:58
- So, if you got an air fryer
13:00
and you've got um,
13:02
access to shrimp
13:06
this is a wonderful way to prepare them.
13:10
and, darn I want my melted butter.
13:14
Look at that, cooked
13:17
to perfection.
13:27
Happy shrimping Y'all. (giggles)
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