0:03
do we kinda get caught
0:04
with our britches down,
0:06
and need a quick appetizer?
0:08
You didn't know, these folks were coming,
0:09
and you think, oh my gosh, what can I fix?
0:15
little frozen shrimp in my freezer,
0:18
because you can do so much with them,
0:21
you know, at the last minute.
0:24
So, these were in the freezer department
0:27
at the grocery store.
0:29
You can get 'em peeled.
0:34
It's just, they're just handy.
0:38
And there's nothing like
0:45
right out there in that water.
0:47
But like I said, these are wonderful for an emergency.
0:51
So I've been heating our pan,
0:55
and I am gonna throw in
1:04
And for some reason, the little frozen shrimp
1:07
that you get from the grocery store,
1:12
they actually take a little longer to cook.
1:14
Have you found that out Theresa?
1:17
To me, they take a little bit longer,
1:21
- [Theresa] I'm afraid I only cook them with you.
1:22
- Oh, okay. (chuckling)
1:24
So Theresa and I think it takes a little bit longer.
1:27
(Theresa and Paula laughing)
1:28
- [Theresa] I'll agree with you.
1:31
I got three cloves of garlic that's going in with that.
1:41
No, I think I'm gonna put the green onions
1:44
in with my cream cheese.
1:48
So we're just gonna let those cook until they all turn pink.
1:53
And did I tell y'all what we're making?
2:02
which is quick, and easy for a little appetizer.
2:06
All right, so I'm gonna start with an eight ounce package
2:24
And I'm just gonna cream that up a little bit.
2:27
While our shrimp are cooking.
2:33
Our cream cheese was real soft,
2:36
but to me this is just faster and easier
2:42
trying to mix it with a fork.
2:45
(small bowl clanking)
2:48
Okay, a little pepper.
2:52
So these, you could do whatever your favorite herb is.
2:56
If you don't like garlic,
2:58
then don't add garlic.
3:04
So you can kind of put anything you want to in there.
3:08
All right, so I'm gonna add a little bit of mayonnaise.
3:15
I knew that was gonna do that.
3:21
So a little bit of mayonnaise,
3:24
and we'll give it a quick little stir.
3:30
And we'll be on our way with that.
3:54
Our little shrimp are just a popping.
3:58
These are great for shrimp salad.
4:01
I can't tell the difference,
4:05
by the time I make a shrimp salad,
4:06
I just can't tell the difference.
4:17
and these are all almost done.
4:22
(wooden spoon banging)
4:25
we just put it in the air fryer,
4:28
and it makes it so crisp.
4:33
in my little air fryer
4:37
excuse me, one second.
4:42
The air is so strong in my air fryer
4:45
that they dance all over the place,
4:46
but that's all right.
4:48
Cause it toast 'em very, very good.
4:52
Little bit more pepper,
4:55
little bit more garlic.
5:00
So you just hope everybody eats some of this,
5:02
cause your breath ain't gonna be too good.
5:05
You gonna smell like garlic.
5:10
so if you can follow me over here, Eddie,
5:14
do you see what I'm talking about?
5:17
When I say it appears to take a little longer?
5:23
they're still a little transparent looking?
5:27
They are definitely done.
5:31
So I'm gonna cut those off,
5:40
let's see what I got in here that I can
5:44
use as a utensil, perfect.
5:58
So we're just gonna spread
5:59
a little bit of our cream cheese mixture,
6:08
You do whatever you like.
6:09
If you like a lot or a little,
6:12
do it the way you like it.
6:26
So that eight ounce package of cream cheese
6:28
will go a long, long way.
6:32
You can save this for a baked potato,
6:36
go in a casserole at a later meal.
6:46
now we're gonna come in,
6:51
and we are gonna top it with a shrimp.
7:00
Look, these look like little shrimp,
7:01
but look it completely covers
7:13
Oh, these are gonna be such a good little quick appetizer.
7:22
So we gonna garnish it with a tomato half
7:31
I'm gonna go ahead and tuck that under,
7:32
cause you know, it's not gonna stay.
7:42
Look how good these look Theresa.
7:45
- The garlic is so strong.
7:48
- [Theresa] It's a lot of garlic in it.
7:49
- It's got a lot of garlic.
7:53
- [Theresa] But you know, I like garlic.
7:58
That's a lot of parsley.
8:02
- [Theresa] Remember,
8:03
we're gonna use some for another recipe.
8:05
- Whoops, get back over there.
8:08
Yes, I got plenty of parsley.
8:10
I went ahead and chopped a bunch
8:11
while I was doing it.
8:13
So if we have a pretty tray,
8:21
- [Theresa] Let's see if I have a tray.
8:23
- And we need just a little tray,
8:27
and it'll make a very pretty presentation.
8:32
I think I know where one is.
8:34
So look what I found y'all.
8:37
I found a little fish platter,
8:46
this is a shrimp appetizer,
8:50
and you could throw some black olives on there,
8:55
or little bit of cheese,
8:56
you know, whatever you've got in your fridge.
9:00
- [Eddie] Looks fantastic. - You like that?
9:03
- Well please have one.
9:07
Theresa would you have one?
9:13
- Aren't they pretty?
9:14
- [Theresa] I think I could make these for a little bit.
9:23
- [Theresa] Wow, these are good!
9:24
- I hear you crunching Eddie.
9:35
we didn't brush anything onto our French bread.
9:39
you could always put a little butter on it,
9:41
or a little olive oil. - [Theresa] It was
9:44
- [Theresa] It was killing you not to want to,
9:49
- I cooked the shrimp in butter,
9:51
Did I get credit for that?
9:55
- [Theresa] Those are good.
9:59
were y'all able to get the whole thing in your mouth?
10:01
- [Eddie] Mm hm. - [Theresa] Mm hm.
10:07
- Well my dentist told me years ago,
10:12
he said Paula, you got the littlest mouth.
10:15
I came home and I told my husband,
10:17
my children's father,
10:18
I said, the dentist told me I had a very small mouth,
10:21
he said, BS! (laughing)
10:26
- [Theresa] You got it everywhere.
10:30
I could fit that whole thing in my mouth at one time.
10:41
It's a great little recipe
10:42
to just keep in the back of your mind.
10:46
Cause we've all been caught with our britches down,
10:48
haven't we? (laughing)
10:52
- [Theresa] More times than you think.
10:53
- [Paula] I love it!
10:54
- [Theresa] You wanna do a few more and then we'll,
