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♪ Guess who is in the kitchen with Dinah ♪
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- Don't remember that song.
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♪ Guess who's in the kitchen with Dinah ♪
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- That was before my time.
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- I know, I think it was before mine too.
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I drug Michael in here
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because we are doing some blackened shrimp and he loves it.
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Shrimp's my favorite.
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I could live off of shrimp the rest of my life.
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You know what? - Especially wild shrimp.
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- Yeah. Wild Georgia shrimp.
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- Yeah. - Ain't nothing no better.
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Alright, Michael, to do these blackened shrimp-
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- [Paula] I've got one and a half tablespoons
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of blackening season.
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- [Paula] Tablespoon of olive oil.
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And the shrimp are peeled.
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- They're peeled but they're actually peeled wrong
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because typically you're really supposed to...
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Paula and I have had this argument from, like, day one,
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that you're supposed to take the tails off the shrimp
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because they're inedible, you cannot eat the tails.
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But Paula likes 'em because it's a handle.
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- That's right. - And I always use
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a fork for my handle.
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So we're doing it the wrong-
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- "Blackened fried shrimp.
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One pound of peeled and de-veined extra large fresh shrimp,
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- Well, I don't know who wrote that.
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- Well, it was written wrong,
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so we're doing it the wrong way, but it'll workout.
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But you wanna do it the right way.
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- Michael just wants me to do the work for him,
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he don't wanna have to work for that shrimps.
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It is actually harder to leave the tails on.
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- [Paula] Yeah. Yeah, I get it.
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- [Michael] See, I can peel 'em twice as quick.
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- [Paula] Alright, have you washed your hands yet?
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- Alright, I hadn't even washed in the last week or so.
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- [Paula] Alright, so we've got our shrimp ready, Michael.
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And we had the argument about heads on, heads off.
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- Tails, actually. - Tails. (laughs)
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Alright, tails. (laughs)
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- Sometimes, you don't know heads from tails.
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- [Paula] I don't. (laughs)
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I don't. And I started taking that memory medicine. (laughs)
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"Paula, honey, you 60 years too late on that one."
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Alright, now we gonna put these...
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I got the air fryer heating.
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- [Paula] And you wanna just put these
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in a single layer, Michael.
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- Right. - You don't wanna
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just pile 'em on top of each other.
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So we may have to do two or three cookings.
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- [Michael] You can fit 'em in now.
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- And I wanna let everybody know this is just half
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of a recipe that we're doing,
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and so y'all will need to watch the next video immediately.
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Look, I've got scars from the side of this thing.
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I do it all the time, hit it.
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So, anyway, the recipe following this one
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will show you how we going to use these blackened shrimp.
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- [Michael] Wait, there's one not flat.
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- Perfect. - And you did
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wash your hands right?
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- [Michael] Yesterday.
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I've got 'em on 400 degrees for-
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- Five minutes. - 12 minutes.
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- [Michael] I'd look at 'em at five.
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- Yeah. - Just 'cause you don't-
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- Oh, I don't don't know if I'm gonna be able
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- [Michael] Well, you don't wanna overcook 'em.
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- But we gonna make a wonderful salad
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to eat these blackened shrimp on top off.
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And- - Let's hope we have enough
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- Because I'm gonna have to test 'em.
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- But I don't know if y'all have noticed,
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but Michael has lost so much weight.
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He's about near fighting form.
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- I'm about fighting weight.
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I'm just shaped a little different from the fighting weight.
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You know my favorite picture of you is...
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And I hadn't seen it in this house.
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I know where it was when we moved in the other house.
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But you were driving the boat
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and you just had on looked like swim trunks.
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- Speedos. - No. (laughs)
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I mean, not thin, but you were like just right.
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- Perfect. That's what you're trying to say.
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- Yeah, you were perfect size.
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And (laughs) I just love that picture.
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Now I need to go find it.
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- Probably somebody stole it.
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Probably some girl stole it.
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- [Michael] I think just a little bit longer.
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What you think, Paula?
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- [Paula] Okay, let me...
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You know what I think?
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I think I'm gonna need to touch it and look at it.
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They're just so close to being perfect.
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- [Michael] Take 'em out.
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- Well, I'm gonna leave them, like you say,
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another minute or two.
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- [Michael] Yeah, I wouldn't do it much more than a minute.
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- Look so juicy and good.
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Look at that. I think they're perfect.
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If you'll- - Perfect.
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- [Paula] And just sample one to let me know.
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I set 'em for 12 minutes, but-
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- Perfect. Beautiful.
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- [Paula] That's what I thought.
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- Here, eat the whole thing.
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Don't worry about the tail, eat it.
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I'd say they're cooked perfect.
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Ooh, and they're hot!
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- [Paula] I mean, spice-wise.
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- [Michael] I was thinking about putting more stuff on it,
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but I'm glad- - Oh, no!
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- Oh, my gosh, it's so hot-
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- [Michael] Those are delicious.
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- Oh, there's some missing.
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- Well, we had to test them.
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They're delicious. You just better have some water
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- Because they are spicy.
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Well, what we're gonna do with these shrimp
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is gonna be in the next video.
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Oh, thank you. (laughs)
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Y'all, speaking of my face and stuff.
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I went to the doctor yesterday
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and I had to have some places frozen off
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so I couldn't put any makeup base.
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So I wanna warn any of you girls out there
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that use a curling iron or hot rollers.
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I've got a set of hot rollers that they get so hot
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and I've burned myself up there with those,
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and it turned out it was pre-cancer.
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- So if you're using hot...
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Just be careful about burning yourself around your face,
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because it's just like getting out
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and getting sunburned, y'all.
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So a caution to y'all about that.
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- But, yeah, it sure did.
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I got it burned with my hot roller.
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- That might be why I'm losing weight.
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Every time I go, they cut stuff off of me.
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- I know it. I told Tony McCullough,
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who is our dermatologist yesterday, I said,
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"Few more cuts on Michael and he gonna be half the man
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- I know it. I know it.
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So, I got to finish off the last of these shrimp.
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- Uh-huh. - And I think 10 minutes
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But y'all stay tuned for the next video,
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because we gonna show you
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what we going to do with these hot shrimp.
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My tongue is on fire. (laughs)
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
