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Cooking out of my book today.
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Welcome to mama's kitchen.
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I'm happy to be here today, but you know what?
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I keep looking at the recipes
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that they've asked me to come in and fix
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and I think they have mixed up my recipes
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with my brother's recipes.
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These are too easy. (laughs)
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I don't even care if you tell Bobby that.
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I've done three easy recipes today
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and of course y'all will get those over time.
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I'm shooting 'em all today.
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I've got a free day today.
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I'm happy to be here at mom's house.
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I've cooked a couple of recipes a day out of mom's magazine,
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which I cannot recommend high enough.
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It has really got some of my favorite recipes
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that my family and I enjoy at our house.
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But today I'm cooking out of, really,
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I mean, my name is on it and my face is on it.
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My much younger face at the time is on it,
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but the thing that makes me the most happy
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is that Jack is on the back.
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So this is a piece that Jack and I
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were able to work on together.
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The back of this book has,
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has got dedicated children's recipes that we share.
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Jack is now a young man.
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He's a freshman in high school,
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and I am no longer that young.
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Photoshop did a pretty good job on that one.
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This book is fantastic.
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My friend did all the illustrations.
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This is all the pictures from around town.
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This book is just beautiful
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and I was so happy to get to do it with Jack
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and with all of my friends.
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And the woman that I wrote it with lives here in town
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And her husband's a sequential arts professor.
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He did all the illustrations for us.
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A labor of love really is what this is
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and the bonus is full of delicious recipes.
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If y'all can find a copy of Jamie Deen's Good Food,
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this is a delicious cookbook
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that you can eat from seven days a week.
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It's traditional family food with a healthy slam.
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So this is a healthy recipe for you today
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that we love to do here because it involves shrimp.
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There is no shortage of shrimp here in Savannah, Georgia,
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and today we're using one and a half pounds of peeled
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two cloves of garlic.
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This is a little dish with some big flavors.
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Two cloves of garlic.
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Imma just-Isn't this cutting board beautiful?
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This is just a natural piece of tree
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that I don't know who had done it for mom but I love it.
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And I've got a tablespoon and a half of rosemary.
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Again, this is gonna be a rough chop,
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so you can see I've taken it off the stem here.
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of one and a half peeled and deveined,
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we're gonna add our two cloves of garlic,
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two teaspoons of roughly chopped rosemary.
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I meant to say tablespoons.
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And now to this, we're gonna add three
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So we're gonna go one,
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Olive oil, garlic, rosemary,
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I love, I like, and mom uses the same thing here.
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The rough cracked pepper is really my favorite
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because you can see it and you can taste it too.
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And I like kosher salt.
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And we're gonna mix this up.
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Now this is going on a sheet pan.
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there's a lot of different ways you can enjoy the shrimp.
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There's barbecue shrimp, there's fried shrimp,
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there's boiled shrimp.
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I saute a lot of shrimp.
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This shrimp today is going into the oven.
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So with just a little bit of salt and pepper,
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a couple of cloves of garlic,
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a little bit of this fresh rosemary,
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we're gonna put this into the oven for 10 minutes.
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Now there's a lot of different items
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that you could pair with this obviously.
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It'd be delicious if you pop it onto a salad,
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but we're gonna eat these plain today.
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This is kind of like a little hors d'oeuvre
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And anything left over
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this would make a delicious shrimp salad.
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Y'all don't go anywhere.
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This is going in the oven for 10 minutes.
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When you get back, we'll have delicious garlicky shrimp.
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- [Paula] And I can have some?
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- You can have all of it Mama.
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Oo y'all look at here.
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Now the mistake that you can make when you do these
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is if you cook 'em too long,
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and the consistency of like
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the end of a number two pencil.
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Little bit of rosemary,
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the garlic is really a good, strong flavor,
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So I'm gonna, we're gon' pop a couple in the bowl here
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to see how pretty those are.
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My mom has a recipe for pickled shrimp
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that is probably in the top 10 things that I like to eat.
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I love shrimp and they're good enough for you
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that you can eat a million of 'em.
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A little bit of lemon on top of here.
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- [Woman] (indistinct)
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'cause this is actually something he can eat.
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- Yup. This is another.
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We've done a few recipes today.
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I did not wear this University of Georgia shirt
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every day on different days,
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although I have three different colors
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and I have been known to wear 'em in consecutive days.
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We're doing all this together for y'all today.
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So I squeeze a little lemon on here.
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This would be so good in a po'boy
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and a little bit more black pepper right on the top.
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Look how pretty that is.
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Eddie and Theresa are here helping me.
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All I do is stand here and talk about it.
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They really do all the hard work.
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This literally took us 10 Minutes to do.
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This is one of the easier recipes that you'll ever find.
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It's different because the shrimp are baked
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And I really like the garlic
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and the rosemary flavor with it.
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Chef's kiss or cook's kiss in this circumstance.
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serve it to your friends,
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or just eat 'em plain right off the pan.
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I appreciate your time today y'all.
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I'll see you around the stove.
