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- Hey friends, I'm trying to help my husband out.
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You know, some days he'll come in here and he'll say,
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"Why'd you cook that? You know, I'm on a diet."
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I said, "Well, no, I didn't know,
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"you kept that to yourself."
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So I'm gonna help him out today
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and I'm gonna make some marinated shrimp lettuce wraps
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because I do know that he likes that.
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Now I'm putting in two tablespoons of vegetable oil,
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and I'm putting in some fresh grated ginger,
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which I love ginger, but you know, sometimes it can be hot.
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Do y'all find it hot sometimes?
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- [Michael] Not really hot, but just a kick, little kick.
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- Yeah, I mean, I have had it before
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where it was really, really hot.
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And garlic, some minced garlic,
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Soy sauce and lemon juice.
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And I have got my peeled and deveined shrimp.
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They're chopped 'cause that's gonna be easier
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to put 'em in the lettuce.
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So you know, you don't have to
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go out and buy a real expensive shrimp.
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You know, you can use the smaller ones.
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You can get 'em so small, you don't even have to chop them.
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All right, so we're gonna let this marinate
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and just drink up all those wonderful flavors.
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- No, it's just the root, the ginger root.
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Sometimes it can be stringy.
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I'm gonna leave it in there
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'cause I do like the flavor of that ginger.
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So we'll put a wrap on this, put it in our fridge
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and we'll come back to it in about 30 knots.
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No pun intended, but I'm fixing a wrap up our shrimp wraps.
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So our shrimp and our marinade has,
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we actually let it marinade an hour, maybe hour and a half.
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So you know it ain't going to hurt.
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So I heated my skillets.
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I'm gonna put everything in there, marinade and all.
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And I'm just gonna cook.
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Oh, no, no, no, I didn't mean to do that.
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I'm so sorry, I got ahead of myself.
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Won't do those shrimp.
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First thing I'm gonna do is saute the onions,
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the bell peppers and the water chestnut.
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And then I'll add the shrimp in a minute.
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Uh-oh, that's my soy sauce that I'm going to put,
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put on it at the end.
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Sometimes I get contused.
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Just a little olive oil.
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I had some in there to start with,
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but we just kind of wanna get
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your bell peppers kind of soft.
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Now you can use any kinda lettuce you want.
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I've chosen to use butter lettuce because it,
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I guess you could say it's one of my favorite lettuces.
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Another lettuce that works real good is romaine leaves.
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And I like to buy the triple washed romaine,
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like the heart of the romaine
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and doesn't have any roots or anything on it,
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they've already sliced it and triple washed it.
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And those make real good wraps, 'cause they're long.
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These are going to be kind of stubby ones,
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but it's so worth it.
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You can just eat two or three instead of one long leaf.
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The butter lettuce truly just melts in your mouth.
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That's been about three minutes y'all so now.
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I'm glad I glanced over there and saw all my vegetables.
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So it won't take long on these little shrimp.
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They'll peeled and deveined and Theresa chopped them up
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so we wouldn't have to deal with one big shrimp,
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we could kinda get it mixed up.
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So it's not gonna take about a minute for those.
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In fact, I'm gonna turn my...
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I got the heat up pretty high.
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Oh, there it is right in front of me.
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If it'd been a snake, it'd have bit me, Eddie.
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I wish y'all could smell that ginger.
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When are you gonna say,
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well, I think Mary Ann smells better than Ginger.
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When are you gonna say it?
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I knew you're thinking it.
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- It crossed my mind. - I know it did.
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- And I was fond of Ginger.
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- Or Mary Ann. - Or Mary.
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- You always said you liked Mary Ann better than Ginger.
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The little country girl.
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- If I was on that island,
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I wouldn't worry about getting all.
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- Yeah, every time I say something about Ginger,
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well, I really liked Mary Ann.
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You know when I was on Dancing with the Stars.
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Do you remember, Michael?
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It was like TV show theme night
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and I had to dance to Gilligan's Island's theme song.
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- [Michael] You were Mrs. Howell?
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- I was the old lady.
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Miss Hollingsworth or whatever her name was.
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Ms. Howell. I was Ms. Howell.
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I wasn't Mary Ann nor Ginger.
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I'm surprised they didn't make me the captain.
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- [Michael] Skipper. - Skipper. Yeah.
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- [Michael] Dead spot.
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If you'd been dancing, you'd definitely been the Skipper.
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Our shrimp are ready, y'all.
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And I've still got a couple of tasters around here.
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James is still here and Michael's still here.
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Now I'm going to just pour that
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little bit of soy sauce on top.
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I kind of got it everywhere.
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All right, now guys, these might be a little messy,
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but that's all right.
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You'd have to eat quite a few of these to fill you up.
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I tell you to do it about a fourth of a cup.
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Okay guys, come and get it.
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Like I said, this is gonna be messy,
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so gimme both your hands.
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- [Michael] Them the plates.
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- [Eddie] You on the plate.
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- Well I was go, yeah, that's probably best.
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Alright, now just wrap that up.
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- [Michael] I think I need romaine.
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- Well, this is a very tender lettuce right here, but...
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Here you go. Come on.
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- [Michael] Wait a minute.
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- No, you wait a minute.
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All right, who else would like a shrimp wrap?
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- This is a shrimp on wrap.
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- [James] These shrimp are so good.
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Especially these bell peppers.
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- Are those bell peppers? - Mm-hmm.
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Water chestnuts. - Mm-mm.
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- [Michael] That's good. - Mm-hmm.
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- It's definitely an outer door appetizer.
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Who wants more? - Mm.
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- Eddie, can I fix you one?
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Theresa, you want one? - I'm good.
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Well that's it, honey.
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Love having two eaters up here with me.
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- Good thing we're here.
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Love and best dishes y'all.
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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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Love and Best Dishes Y'all.
