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Grilled Shrimp Tacos with Sweet Broccoli Slaw Recipe - Joseph and Paula have great ideas for easy recipes for dinner. Learn how to make shrimp tacos with a broccoli slaw salad for Taco Tuesday, y'all!
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Grilled Shrimp Tacos with Sweet Broccoli Slaw Recipe: https://www.pauladeen.com/recipe/grilled-shrimp-tacos-with-sweet-broccoli-slaw/
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#pauladeen #loveandbestdishes
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0:00
- Okay, we promised you
0:03
a dish from 2015's Best Home Cook-
0:09
- In America. (laughing) - Chef in America.
0:13
Did they give you the title of Chef?
0:16
- Actually, Guy Fieri did.
0:18
I did a show with him not too long ago
0:20
and, like I said, I'm a home cook,
0:22
so I make meatloaf and mashed potatoes.
0:24
And whatever dish I did, it was one of those foofoo dishes.
0:28
He told me,
0:29
he said, "You can't call yourself a home cook anymore."
0:31
He said, "You have to call yourself a Chef from now on."
0:34
So I wear that proudly.
0:36
I'm like, if Guy Fieri can call me that,
0:38
I think I'll take that. (laughing)
0:39
- That's good, but, I just felt deceptive
0:43
for people to use the word
0:45
Chef on me. - Chef. Yeah.
0:46
- Because, I'm not- - Especially if you
0:47
haven't gone to school and yeah.
0:48
- I'm not educated.
0:50
I graduated, some'll come later,
0:53
from Granny Paula's kitchen.
0:54
- (laughing) That's the best though.
0:57
That's where you all learn all those little secrets
0:58
- The best. The best.
1:00
- How to season.
1:00
- And then, when I went into the actual restaurant business,
1:04
you know, you learn so much just working with other people.
1:07
- Yeah, you do.
1:07
- Which I loved that part.
1:09
- Yes, yeah, yeah. I do too.
1:11
- You know, learning things that I hadn't didn't know
1:13
or never thought of.
1:14
- Well, that's how I feel about learning from you.
1:16
I'm always learning.
1:17
(both laughing)
1:19
- Well, thank you.
1:19
And, hopefully we never,
1:21
you know, you don't ever know it all.
1:22
- You can't, no, it's impossible.
1:24
- But, yeah, I said, "I'm not a chef, I'm a cook."
1:26
(Joseph laughing)
1:29
Alright, so you are making-
1:32
- Yeah, we're making our grilled shrimp tacos
1:34
with a sweet broccoli slaw.
1:36
And so, my whole, culinary point of view, I was telling you
1:39
is elevated comfort food.
1:41
And so, I like to take things
1:43
that are comforting to the heart, comforting to the soul
1:46
and then elevate it just through simple ingredients.
1:48
- I think that's a great idea.
1:51
So I understand that you want me to put these on the grill?
1:54
- Yes, but we're going to marinate them first.
1:57
- Oh okay, well then I'll come back to you?
2:00
(Joseph laughing)
2:01
- [Joseph] We're just gonna throw this in.
2:02
And this is about 10 to 20 pounds of
2:05
just medium to large, I guess, shrimp, raw.
2:08
- [Paula] 10 to 20 pounds?
2:10
- Excuse me, 10 to 20 (laughing) count.
2:15
already starting off wrong. (laughing)
2:18
- No. You're never wrong.
2:19
- No.
2:21
- Yeah that looks like a...
2:23
- And they've already been shelled, they're deveined.
2:26
You don't wanna
2:27
leave the tail on. - [Paula] De-tailed.
2:28
- Just because you're gonna put it on a taco.
2:31
And you don't wanna have to do all of that.
2:33
But we're gonna season this
2:36
and I don't know if you agree,
2:37
but I feel like a lot of the things that home cooks
2:41
suffer with or are not knowledgeable about is seasoning.
2:44
- Yes.
2:45
- Most people under season things,
2:47
I go to people's houses or whatever
2:49
and they're like, "You have to taste this
2:50
"I make the best" whatever
2:51
and then I'll eat it.
2:52
And I'm like, needs a little more, you know, this and that.
2:57
- You know, I have to say it, all of our restaurants,
3:00
you should not have to pick up a salt shaker.
3:02
- I agree. I agree.
3:03
But not everyone knows how to season that way.
3:05
- That's right. That's right.
3:06
- When I, quick story, when we shot the first episode
3:10
of "All-Star Academy," we cooked like we normally cook.
3:15
And I made this beautiful dish and they yelled, cut.
3:19
And all of the chefs, it was, you know,
3:21
the who's who's that were there.
3:22
They all walked around to us
3:24
and they said, "You guys did amazing.
3:26
"But not one of you know how to season food."
3:28
(Paula laughing)
3:29
Not one. There were nine of us, 10 of us I think.
3:31
- No!
3:31
- They said, "Not one of you know how to season food."
3:34
And they went around and taught us
3:35
the importance of using seasoning.
3:37
- Well, what seasoning are you going to marinate that in?
3:39
- [Joseph] We are going to marinate this
3:40
with some olive oil,
3:42
and I don't measure, but we have a recipe.
3:45
You can find it onto my website.
3:47
- [Paula] I have my own olive oil line.
3:50
- [Joseph] You do, yes, yes. And it's very good.
3:53
Oh, you have a orange flavored one?
3:55
- Yes.
3:56
- That actually would be very good with this.
3:57
- Okay, well let me get it.
3:58
- Yeah, yeah. We can-
4:00
- [Paula] You just keep going.
4:01
- Yes ma'am. - [Paula] Keep talking.
4:02
I'm gonna find it.
4:03
- We have the shrimp
4:05
and we're gonna marinate it with the olive oil
4:08
and then the seasoning.
4:10
We have some of Miss Paula's House Seasoning,
4:13
which is garlic powder, maybe onion powder, I think?
4:17
Salt, black pepper.
4:19
It's just your everyday seasoning, which I love.
4:23
There we go. - Now this is the deal.
4:25
- Yes ma'am. And we need that.
4:27
- This you can find in our stores.
4:30
And I couldn't find the orange. I guess I've used it all.
4:34
- That's okay. But we have lime.
4:35
- We have lime.
4:36
- Yep. And so we're just gonna do a little bit,
4:38
it's important to really season your meat.
4:42
And it begins with the neutral oil or olive oil.
4:46
You can use avocado oil.
4:49
That's what gives a good base.
4:51
You could also, sometimes what I do,
4:52
is I put all of the seasoning in the marinade,
4:55
in the olive oil in a separate bowl.
4:57
And then you put as much as you want.
5:00
'cause everybody's seasoning is, you know,
5:02
specific to their palate.
5:03
And so, but I don't measure, and so, whoops.
5:07
We're going to do probably about,
5:09
- Oh, that didn't have a shaker on it, did it?
5:10
- That's okay.
5:11
You know, adobos come in so many different flavors now.
5:15
- [Paula] No, I did not know, but I noticed on your recipe
5:17
that you have adobo with bitter orange.
5:21
- [Joseph] It's a bitter orange, yes.
5:23
- [Paula] But I looked at that
5:24
and it didn't say bitter orange.
5:26
- [Joseph] Oh, this one doesn't?
5:27
Yeah, bitter orange. - [Paula] Oh, where?
5:28
- [Joseph] Right there. Yep.
5:31
- [Paula] Bitter orange.
5:32
- Yep, bitter orange and so you need,
5:35
I think with this recipe you probably can do a tablespoon,
5:38
or excuse me, a teaspoon or two.
5:42
- Is it salty?
5:44
- It is just a little. Just a little.
5:46
But we also have the salt from the house seasoning as well.
5:49
- That's good. - Isn't this delicious?
5:51
And they have different kinds.
5:53
They have a lime one, they have a szechuan one,
5:57
all different types of ones
5:59
from Hispanic and Mexican background.
6:04
And it's very good. It has all your seasonings.
6:07
You don't need to add cumin, you don't need to add-
6:09
- [Paula] That is so good.
6:10
- [Joseph] Isn't that amazing?
6:11
But that's elevating comfort food.
6:13
You find unique ingredients like this.
6:15
And I'm just gonna put a little bit more.
6:16
- [Paula] Well, you've turned me on to a new seasoning.
6:19
- [Joseph] Yep. And I like a lot of pepper,
6:20
so I'm just gonna add-
6:21
- [Paula] Okay. I've got fresh ground.
6:23
If you'd rather have that.
6:24
- [Joseph] No, this is fine.
6:25
This is good. And so we're just gonna-
6:27
- [Paula] That stuff is so good.
6:28
- Isn't that good? My friend Tina introduced me to that.
6:31
Shout out to you, Tina.
6:32
She's really, really good
6:33
at flavoring and stuff. - Thank you, Tina.
6:35
- Yes. We love her.
6:36
- You know, I'm very standard with my seasoning,
6:39
salt, pepper,
6:40
garlic and onion. - Same.
6:42
You have to have that.
6:43
You have to have that.
6:45
And so this can marinate
6:47
probably for about 10 to 15 minutes.
6:50
But you know, we're working fast today.
6:52
So we're gonna go ahead and let that grill
6:55
about two to three minutes per side.
6:57
And then let me get you a bowl.
6:59
You can put that in when it's done.
7:02
- Perfect. - That's wonderful.
7:04
And then I'm gonna go ahead-
7:05
- And my grill, my griddle is smoking.
7:08
- Is a little hot? Yeah,
7:09
- It's smokin', honey.
7:12
- There we go. Okay. And so-
7:13
- I'm here if you need me.
7:14
- Yes ma'am.
7:15
While you do that, I'm gonna go ahead
7:16
and start on the broccoli slaw.
7:18
This is just a regular bagged broccoli slaw mix
7:24
that you could buy in any grocery store.
7:26
And what I'm going to do is make the dressing for it.
7:30
And this is one cup of mayonnaise.
7:33
- [Paula] Yeah!
7:34
(both laughing)
7:35
- [Joseph] I know. That's one of your favorite ingredients.
7:37
- [Paula] I hear ya.
7:38
- [Joseph] I was gonna bring you a couple
7:40
jars of mayonnaise just as a gift.
7:44
- [Paula] Well, you can't beat Duke's.
7:46
- [Joseph] I agree. Duke's is very good.
7:49
- [Paula] I was raised on Kraft.
7:50
- But you know up north we don't have,
7:52
we have Kraft up north so we don't have a lot of Duke's,
7:55
but we're starting to get a lot of influences from the south
7:59
up in Baltimore, which is nice.
8:00
And in California as well.
8:03
But if you wanted to watch your weight
8:05
or calories and stuff, you could do light mayonnaise.
8:08
- [Paula] Never!
8:09
(both laughing)
8:11
- Yes ma'am.
8:12
We listen to what Mama Paula says.
8:15
- Never, Joseph. Never.
8:17
- Yes ma'am. So don't do that.
8:18
(both laughing)
8:20
- [Paula] Do not ever do that.
8:21
- No, no, no, no.
8:24
- [Paula] I'm a firm believer, Joseph,
8:26
if you're worried about calories and trying to lose weight.
8:30
Just don't use nothing.
8:32
- [Joseph] I agree. Just eat air. (laughing)
8:36
- [Paula] No, you wanna just eat it in moderation.
8:38
- [Joseph] Yeah. And so we're gonna put,
8:39
in this cup of mayonnaise, we put probably a tablespoon
8:43
or two of apple cider vinegar and that just thins it out.
8:48
I'm gonna do a little bit more.
8:49
And again, I'm not measuring, we have a recipe,
8:53
definitely follow that. (laughing)
8:55
When you know how to cook, you don't need to do that.
8:58
So this is just some celery seed.
8:59
- [Paula] Everything's by sight, feel and taste.
9:02
- Yep, and so also with the seasoning for the shrimp,
9:08
we do have cayenne pepper.
9:09
If you like it a little spicy
9:11
definitely put cayenne pepper on that.
9:13
- [Paula] Yeah, my husband,
9:14
I can't get food hot enough for him.
9:16
- Really, for Michael?
9:17
- Yes, he loves, he loves to have to have a rag
9:22
to mop his forehead. - Oh, you're kidding,
9:24
That's how my friends in Louisiana are.
9:26
They sit and eat crawfish and they'll get the hottest hot.
9:30
My friend Kardell, he'll just be sweating.
9:34
From all of the heat and one of my best friends, Heather,
9:37
that she cooks like that too.
9:40
They make it very, very hot.
9:41
They make it really good gumbo.
9:43
The best gumbo,
9:44
but it's always super-duper spicy. (laughing)
9:48
- Oh, I love making gumbo. I love it.
9:50
- I do too.
9:51
You would love Heather. I should. Next time, anyway.
9:53
But I love it.
9:54
- I love my gumbo.
9:55
- Yeah. I've made your gumbo, as well.
9:58
- [Paula] Really?
9:58
- I did, yes ma'am and it was amazing.
10:01
- [Paula] Oh well good. I don't use a recipe though, so...
10:04
- That's okay.
10:05
- [Paula] I like it when I don't have to use a recipe.
10:09
- Also, as well, I don't see any sugar or...
10:11
- [Paula] Oh, it's right behind you baby.
10:12
- Oh, is this it behind?
10:13
Okay, perfect. - [Paula] The pink chicken.
10:14
- Wonderful. If you're watching your weight,
10:16
don't use sugar, you can use honey.
10:19
Which I like sometimes.
10:20
But I'm just gonna put a couple teaspoons of sugar in
10:25
'cause I like it a little sweet.
10:27
But it's basically like a regular cole slaw recipe.
10:29
- [Paula] Absolutely. I like sugar in my slaw.
10:32
- But you're elevating it with the broccoli slaw,
10:37
which is different than just cabbage.
10:39
If you wanted more density
10:43
and you wanted more texture into this,
10:45
you could cut up fresh cabbage
10:46
- Watch your sore belly.
10:48
- Yes ma'am.
10:49
(both laughing)
10:50
You could cut up more cabbage in here if you want.
10:52
Purple cabbage is already in here.
10:54
But it would be beautiful to add extra purple cabbage
10:57
in it as well.
10:59
And I'm just gonna do a flavor check.
11:07
Okay. More sugar.
11:09
- More sugar. Mo sugar.
11:12
- I was being modest.
11:13
(both laughing)
11:15
- [Paula] Don't be.
11:16
- [Joseph] Oh man, this is so good. But yes-
11:21
- [Paula] The shrimp did great on the griddle.
11:23
- [Joseph] Oh they're beautiful. That's perfect.
11:26
- [Paula] Aren't they beautiful?
11:27
- [Joseph] Just a couple minutes on each side
11:28
until they're pink. - Yupee, yupee.
11:31
(griddle sizzling)
11:32
- And you said that you guys,
11:33
are you able to get fresh shrimp out here?
11:35
- Oh yeah, but we'd to go a little bit
11:41
to get the bigger shrimp.
11:43
- Oh, okay.
11:44
- Yes, Michael was born here.
11:47
Right here where we stand.
11:49
- [Joseph] Oh wow. This is such a beautiful area too.
11:51
- [Paula] And he's been shrimping
11:54
since he was probably four or five years old.
11:57
- [Joseph] Really? - [Paula] Yes.
11:59
- That's so cool.
12:00
My dad is a fisherman, but he did not,
12:04
we don't have a lot of shrimp, I don't think, in Baltimore.
12:07
That you can just get fresh, readily available like that.
12:09
- You should have a lot of crab.
12:10
- Oh my gosh.
12:11
We have the best crabs, sorry for anybody down here,
12:15
but we have the best crabs I think in the entire world.
12:19
- That'll do well.
12:21
- I've had people say,
12:23
"Oh we make the best crab cakes" or this or that.
12:26
There's no place to get crabs and crab cakes
12:28
other than Maryland, in my opinion.
12:30
'cause that's where it comes from, I think.
12:33
Don't quote me on that.
12:34
(all laughing)
12:36
But we do do it well up there.
12:38
So now I'm just in folding in the mayonnaise mixture,
12:42
the dressing mixture into the broccoli slaw.
12:45
And you know, ideally you wanna let this sit
12:48
for as long as possible,
12:50
so that the broccoli can tenderize.
12:53
The apple cider vinegar
12:54
begins to break down the toughness of the broccoli
12:59
and the carrots.
13:01
- Yes, I'm gonna be mad 'cause I wasn't watching you.
13:03
- That's okay.
13:04
- Oh that looks delicious.
13:05
- Yeah. And so you just let that sit.
13:07
It's just, like I said, regular coleslaw,
13:10
only elevated with the broccoli
13:12
as well as some of the other ingredients.
13:14
And you just let it tenderize for as long as you can
13:17
and until it becomes soft
13:19
and the dressing will begin to become a lot thinner
13:22
and just delicious and sweet.
13:24
You can also season it
13:25
with a little salt and pepper if you want.
13:27
But I think our shrimp are very well seasoned
13:29
and so we don't have to worry about that.
13:31
- I thought so,
13:32
I might want some more of that adobe sauce on mine.
13:34
(Joseph laughing)
13:35
That's awesome. Let's see.
13:38
Okay, so we've done that
13:39
and then now we're going to just begin to cut up
13:42
our garnishes to put on top of our tacos.
13:51
Which we have just some red onion.
13:53
I mean this, I've heard you say many times Miss Paula,
13:56
that you can make a recipe your own.
13:59
And so if there's something that you don't like about this,
14:02
you can change it. - [Paula] Take it out.
14:04
- Take it out. You could add fresh tomato if you want.
14:06
A pico de gallo would be really good with this.
14:09
Like a tomato-style salsa.
14:12
That would be good if you wanted to change it out
14:14
from the broccoli slaw,
14:16
it would be very good.
14:17
You could add avocado.
14:18
- Just in case you don't know how good this is. (chuckling)
14:21
- Oh, here. Yes ma'am.
14:23
(Paula chuckling)
14:23
(griddle sizzling)
14:25
- Mm.
14:27
It's very good.
14:28
- Mm. - Mm. Good.
14:31
Mm. - Mm-hm.
14:33
- It's so good. Absolutely delicious.
14:37
And so putting this together,
14:40
you can cut a little bit of lime
14:42
just to squeeze on the top of it.
14:44
And once again, that'll go great with your olive oil.
14:47
The lime olive oil.
14:49
It could also go great again that adobo,
14:52
that bitter orange, and so to plate this,
14:55
again, you can choose whatever shell that you want.
14:58
We're gonna put some of the shrimp.
15:00
- Okay. So you go with the shrimp first?
15:03
- Yep, I do.
15:05
I love that. - Tell me how much.
15:07
- This is for you, so whatever (laughing)
15:10
I would say about six.
15:12
- Hells bells. It's startin' here.
15:13
(both laughing)
15:15
- I would say about six shrimp and then-
15:18
- [Paula] That slaw looks incredible. Yes!
15:21
- [Joseph] And again, just with time it would-
15:23
- [Paula] And I love the mayonnaise.
15:25
- [Joseph] Me too.
15:25
- [Paula] I love that you got it coated.
15:27
- [Joseph] Yes. You have to.
15:29
That's part of seasoning it well.
15:30
And then we'll just do a couple of red onions.
15:33
I like red onion. - [Paula] I do too.
15:35
- [Joseph] Some cilantro. - [Paula] Cilantro,
15:36
some lime juice.
15:38
- [Joseph] Little lime.
15:40
And then I found out,
15:41
just 'cause I didn't have anything else,
15:43
I used Monterey Jack the first time I made this recipe.
15:46
- I love Monterey Jack.
15:47
- And I've been using it ever since.
15:48
So just some fresh grated Monterey Jack on the top of it.
15:51
- I'm starving.
15:52
(Joseph laughing)
15:54
I am starving.
15:56
- Oh, this is a big deal man.
15:58
- I don't know if I'm gonna be able to wait.
16:00
- That's okay, go ahead.
16:01
Go ahead. - Look at this.
16:03
(Joseph laughing)
16:05
Oh, no! - That's okay.
16:06
- I dropped some of my slaw.
16:08
- Slaw. That's okay.
16:11
- Bon appetite.
16:12
- (laughing) Get in my belly.
16:18
(fist slapping)
16:19
(Joseph laughing)
16:22
I'm gonna try it too,
16:23
just 'cause I want make sure it's good.
16:27
- I need to give you a pants down spanking.
16:29
(Joseph laughing)
16:31
- You sound like my mama.
16:32
(Paula and Joseph laughing)
16:34
Oh, the slaw. Mm.
16:37
I just tried a little bit.
16:38
- It's yummy.
16:40
- It's so good. Mm.
16:42
My mouth watering, now.
16:44
- Mm!
16:46
- Is it good?
16:49
It's simple, delicious.
16:51
- It is so good.
16:52
I might've got a little piggy with my shrimp.
16:53
(Joseph laughing)
16:55
- That's okay. These are big.
16:58
You can do a, you know, on TV they do princess bites,
17:01
- We don't do no Princess Bites.
17:03
- We don't do that here. So this is a regular bite.
17:06
- In fact, they sent word to me when I first started
17:11
to take princess bites, I said, "What is a princess bite?"
17:17
I said, sorry, but this is the way I eat.
17:19
- Mm-hm.
17:20
That slaw is so good.
17:24
- So good. And I'm getting a vinegar taste
17:26
- Mm-hm and it's not overpowering. It's so good.
17:32
And what elevates it again is the seasoning,
17:35
the adobo, the fresh lime,
17:39
changing it up to a broccoli slaw
17:40
rather than a cabbage slaw.
17:42
- I love the broccoli slaw so much.
17:46
- And it's simple.
17:47
The celery seed in the dressing
17:49
adds more elevation to it as well.
17:53
You won't go wrong making this.
17:54
- The thing is - So good.
17:56
- I would marinate those shrimp as long as I could.
17:59
- You can. Mm-hm.
18:00
- And let that adobe really get in it.
18:01
- Deep flavor.
18:02
- And don't be scared. - No.
18:05
- Don't be scared, honey
18:08
- That shrimp is so good.
18:10
- I'm telling you, Joseph,
18:14
when I heard you wanted to do tacos, I thought, tacos?
18:18
(Joseph laughing)
18:20
- It's simple. I was thinking spring and you know.
18:24
- Were thinking just right.
18:25
(Joseph laughing)
18:27
- I'm so glad you enjoyed it.
18:29
Definitely make this recipe guys. You won't be disappointed.
18:33
- Mm-mm. You will not.
18:38
(Joseph laughing)
18:43
- I love it. I think we're wrapping.
18:47
As you always say.
18:48
- But I got to chew first.
18:51
I'm telling you, I think this man knows how to cook y'all.
18:55
- (laughing) I learned from the best.
18:57
- Joseph. - I do.
18:59
- Harris. - Aw,
19:00
- The winner in 2015. Of the-
19:03
- All-Star Academy.
19:05
- All-Star Academy, Best Cook in America,
19:07
Best Home Cook in America. - Home cook.
19:09
Yeah. I'll clarify that.
19:10
- And I am here to toast you and verify it.
19:13
- Oh yay.
19:14
- Y'all must try this.
19:15
If you don't have a griddle, you can saute it
19:17
in a regular pan. - Yeah, just do it in a pan.
19:18
Don't, don't worry about it.
19:20
- Just make sure you got that adobe on hand.
19:22
- Mm-hm, bitter orange.
19:23
- "Loving Best Dishes," Y'all.
19:25
- Love you guys.
19:26
- Mm-hm.
19:29
Hey, y'all, it's Paula Deen.
19:31
Now, if you enjoyed this video, be sure to like it
19:34
and click the subscribe button as well as the notification
19:38
and bell to be alerted when I post a video.
19:42
Love and Best Dishes Y'all.
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