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Creek House Shrimp Po'Boy Recipe - Jamie's making the same delicious Shrimp Po'Boy today that you can get at Paula Deen's Creek House here in Savannah, Georgia!
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Creek House Shrimp Po'Boy Recipe: https://www.pauladeen.com/recipe/shrimp-po-boy-with-oyster-shooter-on-the-side/
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0:00
- Hey Y'all, it's Jamie Deen coming from my mama's kitchen.
0:02
Got a good recipe for your football Saturdays.
0:07
Football Saturdays, it's fall.
0:09
Today we're gonna make mom very happy,
0:12
we're using some of her favorite things.
0:13
We've got fresh shrimp, we're using dill,
0:17
we're using bread and we're using the air fryer.
0:20
This is a really simple recipe, y'all.
0:22
I think it calls for six shrimp.
0:24
My son Jack is here today so I'm gonna do 12.
0:27
And so just adjust the oil,
0:32
and your Cajun seasoning.
0:34
If you're having more than one person,
0:37
you know what I mean?
0:38
So if you've got company,
0:39
you just keep adding a little bit more of this.
0:41
All we're essentially gonna to do
0:43
is make sure that this shrimp,
0:46
which I have peeled and de veined,
0:50
gets coated in the oil and the Cajun seasoning.
0:56
Now this recipe calls for a grill,
0:58
but we're here in mom's kitchen today,
1:00
so I'm gonna sauté them, on the stove.
1:03
And this won't take but two seconds.
1:06
I'm gonna try to work quick.
1:07
I got my shrimp going in and I'm gonna
1:10
slice the bread for our sandwiches.
1:14
'Cause this bread and those shrimp should
1:15
take about the same amount of time.
1:18
I'm gonna slice these three quarters of the way through,
1:20
pop them in the air fryer,
1:24
get that started and let's turn our shrimp.
1:28
Now you've heard me tell you a million times,
1:30
if you over-cook your shrimp,
1:31
it's gonna be like eating the eraser
1:32
off the end of a pencil.
1:34
This is gonna take about two minutes.
1:36
Just when you think, oh, that's not cooked yet.
1:39
That's when it's done.
1:41
'Cause it's gonna come out of this pan hot,
1:44
and it's gonna continue to cook
1:45
for another couple of minutes so,
1:47
not very long on our shrimp at all.
1:50
Now on our po'boy sandwiches,
1:52
you can do lots of different things.
1:54
On this recipe it includes avocado.
1:57
Avocado is a great condiment
2:00
for any sandwich that you have.
2:01
It's a really good substitute for Mayonnaise,
2:04
it's creamy, it's got the good fat in it for you.
2:07
If you put avocado on a plain Turkey sandwich,
2:09
you're really making something that's better
2:11
than a Turkey sandwich.
2:13
See how fast these are turning pink,
2:15
these are some beautiful, fresh local shrimp.
2:19
You don't have to come 'round here Trace,
2:20
I'll bring it to you when it's done.
2:23
And what makes this a little bit different,
2:24
we're using the Cajun seasoning,
2:26
which is really nothing unusual,
2:28
but we're gonna do a Mayonnaise today
2:30
for our sandwich then we're gonna use
2:32
a couple of different things.
2:34
We got lime.
2:35
We're gonna go lime, mayonnaise,
2:37
and we're also using a chili sauce,
2:39
which is one of my favorite flavors.
2:42
So if you ever get tired of having sandwiches all the time,
2:45
it is so easy to gussy up and change a mayonnaise
2:49
to whatever flavors that you like.
2:51
Some fresh dill, a little lime and Thai-chili sauce,
2:55
is really gonna pump up the mayonnaise
2:56
that we put on our po'boys today.
2:59
I'm gonna use a bed lettuce,
3:00
a love bed lettuce on my sandwiches.
3:04
It fits perfect on there,
3:06
and it's so delicious and it's just delicate.
3:09
I like iceberg lettuce too.
3:10
You see that T?
3:12
I'm gonna go one more, one more second on that.
3:14
- [Trace] Now Jamie, this is actually a recipe
3:16
we serve in the restaurant.
3:18
- Yeah, I believe this is the po'boy recipe that we serve
3:20
at the Creek House here in Savannah so,
3:23
you can have a little taste of Savannah in your kitchen.
3:26
Look, how simple this is,
3:27
it only takes a few minutes and
3:29
instead of having Turkey or ham,
3:32
do something a little bit different and let's make
3:35
shrimp po'boys for the family for lunch.
3:38
Plus it's Saturday and the Dogs are playing,
3:41
and when the Dogs are playing on Saturday
3:42
I really don't care what I eat,
3:43
I just care about watching the Dogs on Saturday.
3:47
I'm getting dangerously close on the shrimp here.
3:51
I pre-heated my pan so it was doing really, really good.
3:55
Check on our bread.
3:58
This air fryer doesn't take but about two seconds.
4:01
I'm gonna grab a plate.
4:13
I'm gonna turn our shrimp off.
4:16
I'm gonna take it off the stove.
4:20
So here's our shrimp.
4:29
The bread is already so hot I can't hardly touch it.
4:37
Now we're gonna make our mayonnaise, okay.
4:41
How much mayonnaise does this take?
4:44
- I want to say it's...
4:44
- A quarter of a cup.
4:46
- Not much.
4:46
- A quarter of a cup of mayonnaise.
4:50
So my mom would say, this would be enough mayonnaise
4:52
for her sandwich, what are y'all gonna eat?
4:55
Okay so we've got our quarter cup of mayonnaise here,
4:58
and we're gonna add as much or as little dill as you like.
5:03
I gonna put in,
5:05
I'm gonna call this about tablespoon of dill.
5:10
And we need the juice from one lime.
5:15
This is some great flavors that are going in here.
5:18
It's gonna taste just like New Orleans,
5:20
you'll hear the jazz.
5:22
You hear the drum line, when you bite into the sandwich.
5:26
So we've got the juice and then I'm gonna,
5:31
add a little bit of zest because
5:32
that is where all the real lime flavor comes from.
5:38
For your orange or lemons.
5:41
Get you a good little micro plane for your house
5:45
so you can always get down on your zest,
5:47
it is so delicious.
5:50
And now we're gonna add a teaspoon, check this out,
5:57
a teaspoon of sweet Thai chili sauce.
6:10
And I'm just gonna start with the teaspoon measure,
6:13
how 'bout that?
6:19
Depending on how much juice your lime yields,
6:24
you may want to add a little bit more mayonnaise
6:26
if this gets too loose on you.
6:29
It looks like we have a perfect amount right there.
6:35
So we've got our bread that we've toasted,
6:36
I'm gonna split this open.
6:40
You want mayonnaise on your sandwich, son?
6:42
- [Jack] Yes, Sir.
6:44
- Well Jack said, "Yes, Sir", so we're gonna...
6:49
I tell you this teaspoon deal
6:51
worked out pretty good as a mixer but
6:52
it is not the best spreader I've ever used in my life.
7:01
Lettuce and tomato, bubba?
7:03
- [Jack] Yes, Sir, please.
7:08
- Now what I like to do y'all, when I'm doing,
7:12
the tray for burgers or sandwiches or
7:14
whatever we might be having,
7:16
and I sliced my tomatoes,
7:18
I like to salt and pepper 'em,
7:19
while they're sitting there.
7:20
So it gives them a few minutes to kind of
7:21
soak it up a little bit.
7:24
And we're just gonna lay our beautiful lettuce
7:26
right down the row.
7:32
Ain't that nice looking?
7:34
- [Trace] That is gorgeous, look at the colors.
7:37
- Sandwiches is one of my favorite things to fix,
7:40
and one of my favorite things to eat.
7:42
When my wife makes meatloaf, I eat meatloaf for dinner,
7:46
and then I have meatloaf sandwiches for dessert.
7:49
- Brooke makes a great meatloaf.
7:51
- Fantastic meatloaf.
7:54
That recipe is actually in a couple of cookbooks
7:56
that we have.
7:57
- And we actually have made it,
7:58
as one of our YouTube videos.
8:01
- So we've got a dozen shrimp here,
8:03
so we're gonna do six a piece.
8:07
A po'boy is a sloppy sandwich,
8:10
so don't wear your Sunday dress
8:12
when you sit down to eat this.
8:13
You're gonna need a few napkins,
8:15
a few cans of beer,
8:17
and a little bit of Zydeco on the radio.
8:21
- Don't forget the avocado.
8:22
- Oh yeah, I forgot that, I already forgot the avocado.
8:24
Avocado Jack?
8:25
- Yes, Sir.
8:27
- I'll show you a neat trick with the avocado.
8:31
You know what I wished to have was some butcher paper.
8:35
If you're making big sloppy sandwiches,
8:38
it's always fun to wrap a piece
8:40
of butcher paper around it.
8:43
And wrap it up like the old gas stations
8:46
used to serve it.
8:47
With wax paper to hold your sandwiches together.
8:51
So if I'm doing avocado for sandwiches,
8:53
this is what I like to do.
8:54
I go ahead and I cut it in slices,
8:59
while it's in here.
9:01
And you know, it turns brown.
9:02
So I'm gonna put a little bit of lime juice on here to
9:05
keep it from turning brown.
9:06
And then once you got here, pop it out.
9:17
Easy peasy.
9:26
This is gonna make such a mess when we eat it.
9:30
So if y'all are serving an open face sandwich
9:32
or you want it to look pretty,
9:33
you can take a spoon and work it out of there
9:36
instead of turning it inside out.
9:39
But neither Jack nor myself is gonna complain,
9:42
because look at this sandwich.
9:46
Golly.
9:51
Hmm.
9:52
I'm gonna save y'all,
9:55
from watching me eat this sandwich,
9:57
cause my mom will tell you I got a big mouth,
9:58
and I take big bites,
9:59
and it's not gonna be pretty,
10:01
but it's sure gon' be good.
10:03
This is a shrimp po'boy y'all,
10:05
and if you come to the Creek House in Savannah, Georgia,
10:07
you get you a little oyster shooter as a back with it.
10:10
Thanks for tuning in today, Y'all.
10:12
Go dogs!
10:12
I see you around the kitchen.
10:14
Let's eat, son!
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