0:04
to have the most incredible supper tonight.
0:08
In fact, I've invited Michelle, our Michelle
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and her family over for dinner,
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and I hope they can come
0:20
because this entree is
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And they're called fiery shrimp.
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Now, my Aunt Trina moved to Louisiana
0:42
learned to cook wonderful Cajun dishes.
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In fact, in my latest book,
0:51
I have a lot of her recipes in there.
1:00
towards, the end of 2013.
1:03
And I remember her being
1:05
so devastated about the place I was in my life.
1:11
But anyway, she was just three years older than me,
1:16
and so we were raised like sisters.
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So I love doing her recipes.
1:26
I love thinking about our times
1:28
as little children growing up.
1:32
So fiery Cajun shrimp.
1:36
Now to my melted butter.
1:38
And I've got like two sticks of melted butter,
1:43
- It's four sticks. - Four sticks.
1:46
Because this is kinda like the barbecue shrimp
1:51
that they cook in New Orleans.
1:53
It takes a lot of butter.
1:56
All right, now this is pressed
2:08
Like I said, the recipe tells you what it is
2:19
All right, I'm not gonna put all that pepper in it.
2:22
And I've got lemon juice
2:25
and I've got Worcestershire.
2:32
Little Old Bay wouldn't be bad in there either.
2:37
All right, so this is what
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these beautiful shrimp,
2:44
it's what they're going to cook in.
2:52
my heavy cast iron plan.
2:53
I mean, it's getting so heavy.
2:56
I can't hardly pick up my cast iron anymore.
2:59
And that makes me sad. Does that say I'm getting old?
3:04
Okay, I am just gonna put some lemons on the bottom
3:17
a layer of shrimp on top of the lemons.
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What am I, what am I messing up here?
4:05
All right. I'm gonna pour the-
4:14
whoa, these are gonna be so good, y'all.
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All right. A few more lemon slices on top
4:48
and the rest of the sauce.
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(laughing) This is so unbelievably good, y'all.
5:07
Now I'm gonna bake this for about 20 minutes
5:11
and I'll come in and I'll toss 'em when it's time.
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But I won't be cooking them
5:17
because shrimp takes you know,
5:20
like 20 minutes if that long.
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So I won't cook 'em until right
5:26
before I'm ready to serve them.
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And that'll be about five hours.
5:34
But I'll come back and show you what we got. How about that?
5:39
Okay, y'all look up here.
5:41
- Oh gosh. - Look at that, Eddie.
5:44
Anya, (laughing) look at my girl run.
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I got Michelle and Daniel and John and Michael.
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I called in the whole crew to come eat some
5:58
of these shrimp, Eddie, because look at that.
6:02
How beautiful are they?
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- See that edge? - How beautiful.
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Is anybody gonna look over here?
6:11
Meanwhile, I'm stirring these shrimp?
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Y'all all gonna put me on ignore?
6:20
Don't desert your old granny.
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- Yum. - No, yum is right.
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Alright, now who wanna taste them to make sure they good?
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It's hot as a frank cracker and isn't that funny?
6:36
That's the name of hot cracker cream, firecracker should.
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And look, your mama done took us some crab cakes.
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- Mike, you would put the tail off you said he'd eat.
6:48
- Yeah, we- - We need to take
6:50
the tail off for you?
6:53
That child right there, Michelle, I have to say
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makes the best crab cakes of anybody that I know.
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And I'm gonna cut, I was stingy
7:05
when I got 'em outta the freezer, Michelle.
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So we gonna have to just cut 'em in two.
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- There you go. - Because I want us
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to eat these shrimps.
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- (laughs) Got a thumbs up from the seafood man over here.
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He was like his granddaddy.
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He was born here on the water
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and loves everything that comes out of it, don't you?
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(laughs) Love it, best dishes.
7:43
You've got to try 'em. It's so good.
7:49
Hey, y'all, it's Paula Deen.
7:51
Now, if you enjoyed this video, be sure to like it
7:55
and click the subscribe button as well as the notification
7:58
and bell to be alerted when I post a video.
8:02
Love and Best Dishes Y'all.
