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Shrimp Tacos Recipe - Paula & Bobby are sharing an easy shrimp taco recipe that takes less than 10 minutes to prepare!
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0:01
I'm Bobby Deen here with my mama, Paula,
0:04
on, what's the name of your show?
0:06
- YouTube, I don't know,
0:07
I still call it Quarantine Cookin'
0:09
because, you know, we're still kind of quarantined, son,
0:12
- No, we're not.
0:14
- Yeah, we are.
0:15
- I'm not!
0:17
- I think we [Indistinct] best dishes.
0:19
- What's the name of the show, Scarlett?
0:23
- Scarlett's havin' a bad hot flash, y'all.
0:25
- You're missin' some pearls to clutch on.
0:27
- Oh, well, I can go ...
0:29
- You prolly got some.
0:30
- I do!
0:31
- All right, well, hey everybody, I'm here with Mom today,
0:34
and we're going to do
0:35
a really quick and simple shrimp taco recipe.
0:39
- Uh huh! - Mom asked me to get involved
0:41
because this recipe actually is from
0:43
one of the books that Jamie and I published.
0:45
Jamie and I put out a few good books.
0:47
- Yes, y'all did!
0:47
- Really, really good.
0:48
- Good cookbooks.
0:49
- We had a, a great travel show a few years back.
0:55
- I'm gonna be ...
0:56
- Yeah, go ahead and put in.
0:58
- I'm gonna brown and this while you talk
0:59
and mix up your cole slaw.
1:01
- Okay.
1:02
- Because this is really one of those nice quick dishes.
1:05
- This is quick from that travel show.
1:07
We, Jamie and I wrote a couple of books and it was regional.
1:11
And you know, we, we traveled a lot in this area
1:15
where we are, in Savannah right now.
1:16
We were all down through Florida and stuff like that.
1:19
And I think that we came up with this recipe
1:22
from a trip to Miami.
1:25
Anyhow, that's neither here nor there.
1:27
- Yeah.
1:27
- The point is that it's very simple.
1:30
And we're going to give you a really cool tip here.
1:35
You don't have to necessarily avoid hand things
1:40
from time to time, bag things from time to time in time.
1:42
- No.
1:43
- In fact, one thing that I really liked
1:44
is broccoli slaw in the bag.
1:46
- Mm-hm.
1:47
- Because it's already cut.
1:47
So you don't have to deal with the mandolin
1:49
or a box grater or anything like that. This is...
1:51
- Well, you know, Bobby,
1:52
even when I'm making regular slaw,
1:54
I use the precut cabbage.
1:58
Although I have to tell you when, when,
2:00
on days when I have time and I use the real cabbage,
2:03
and cut it myself, it's so much better, so much better.
2:08
- Well,
2:09
- But,
2:10
- There's no question -
2:11
- It's so convenient.
2:11
- This is convenient.
2:12
There's no question, though, that fresh is always,
2:14
you can, we could talk about this 'til the cows come home.
2:17
Fresh is always going to be better,
2:19
but this is very convenient.
2:20
- Mn-hm.
2:21
- And once you make your slaw with it,
2:23
probably nobody will notice the difference.
2:24
- Yeah.
2:25
- Unless you happen to have Paula Deen over to your house,
2:26
she tastes, she will call you out and say,
2:29
'This tastes like a bag broccoli.'
2:31
- No, I wouldn't. I don't do that, y'all!
2:33
I do not.
2:36
- Yeah, you do, you been doing it your whole life.
2:38
All right. So,
2:39
- I would just do that to you and Jamie.
2:40
- Well, that's what I mean.
2:41
(laughs) You been doing it my whole life.
2:43
That's what I mean.
2:44
- Oh, I wouldn't do that to anybody else that...
2:46
- That wasn't me.
2:47
All right. So, the best thing about this -
2:49
- And mine's always constructive criticism.
2:51
(laughs)
2:53
- All right. Well, make that cole slaw
2:54
- I'm gonna make it! Lemme finish talking.
2:56
(laughs)
2:57
- Instead of tellin' everybody
3:00
- How awful you are?
3:02
- Yeah! (laughs)
3:06
- All right. So the best thing about this
3:07
is that it's really just ready, set, go, okay?
3:10
So, we've got a bag of broccoli slaw here,
3:13
and it's a pretty big bag.
3:14
This is a 12-ounce bag.
3:16
- Yes.
3:17
- I think I'll probably just use,
3:18
I think I'm just going to use about half of it,
3:20
Mama, all right?
3:21
- Oh, I'd go ahead and use it all,
3:22
because you know, Michael is dieting.
3:23
- Oh, he'll eat it, won't he? - Yes. He'll eat that up.
3:26
- Michael is eatin' really nothin' but salad,
3:29
which is -
3:30
- Yeah, that's about...
3:31
pretty impressive for Michael.
3:33
- He starts each day every morning
3:34
with three over-light eggs and two pieces of sausage.
3:40
He's on that
3:42
- Keto diet.
3:43
- Keto, yeah.
3:44
- All right. So we'll, we'll make this for Michael.
3:45
All right. So, we're going to add
3:47
to that bag of broccoli slaw
3:49
five cherry tomatoes that have been cut,
3:51
- Or as many as you want. - Or as many as you want to,
3:55
a little bit of ginger dressing,
3:57
So Mom, if you'll go ahead and pour, send some ginger dr...
4:00
Y'all, have all seen this at your local grocery store?
4:02
If you like to go to, out to eat
4:06
at some of the places where they -
4:07
- This is really thin.
4:09
- Some of the places where they cook right at your table.
4:11
- Yeah.
4:12
- Those are so great.
4:13
- I love ginger dressing.
4:14
- Some of the Asian-themed restaurants
4:15
and they serve lots of ginger dressing.
4:16
And this stuff is just fantastic.
4:19
- Mm-hm.
4:20
- So you can buy it at your local grocery store.
4:21
- I better check on the tacos.
4:23
- So I'm going to add just a little bit
4:24
of salt and pepper to taste.
4:28
I've said it a million, thousand million times,
4:30
but good food does not have to be complicated.
4:32
- No.
4:33
- It can be quick and easy and still delicious.
4:36
- And I may need to add some more dressing to that, son.
4:40
- It looks to me like you do.
4:43
- Well, let that sit.
4:45
- Well, I'll add it.
4:46
- Okay. And I've got your tacos just about done.
4:52
- Okay, great.
4:53
And so this stuff, the broccoli slaw and all that,
4:56
really matters not,
4:58
because the star of the show here
4:59
is going to be your shrimp, which...
5:02
- That's right!
5:03
- To be a star, it didn't really get much camera time,
5:06
we didn't talk about it, and it's gone.
5:07
Mom just took it away.
5:09
(laughs)
5:09
But we live in Savannah, okay?
5:11
And we get beautiful shrimp right here out of our waters
5:15
right here off the coast of Savannah.
5:16
Georgia Wild is a brand here in Savannah
5:20
that does beautiful shrimp.
5:23
And so eating out with good, fresh local shrimp,
5:27
you won't care too much about that broccoli slaw anyhow.
5:31
So Mom's warming up our tortillas,
5:33
and that only takes a second.
5:35
So that's, that's a good tip.
5:36
If you like to do, if you like to do tortillas at home,
5:40
even like turkey wraps or stuff like that,
5:42
- Uh-huh.
5:43
- I will, many times I will toast mine on the stovetop.
5:46
Just like, to give it a little bit -
5:48
- Yeah.
5:49
- It just opens it up a little bit. It's warm, it brings out
5:51
whatever notes are in the bread, and it's great.
5:54
- And I'm
5:56
- And, Mom is gonna hit...
5:58
- Fold it.
5:59
- Mm-hm.
6:01
- So it'll be, like,
6:02
in the shape of a taco, because once this gets hard,
6:07
- You won't be able to fold it without,
6:08
- Cracked. That's right.
6:10
All right, so we're going to get these shrimp
6:11
on the stove top here.
6:12
Mama's got some butter,
6:14
- Got some garlic butter.
6:15
- And how much shrimp there, Mama?
6:17
- Well, I've got, we've got a pound, but you know,
6:19
it just depends on, son,
6:21
how many you're cookin' for as to...
6:26
- Well, we're cooking for Michael.
6:28
So a pound of shrimp's just about right.
6:30
- Michael will, he will not eat the taco shell.
6:34
I mean, he's really, he's serious about this diet.
6:37
- Michael has got -
6:38
- And he's lookin' good.
6:39
- He's got some stick-to-it-iveness to him.
6:41
- Once he makes up his mind about something, honey,
6:44
You're not changing.
6:46
- All right. And this is Old Bay.
6:49
Mother, you're just gettin' more on the countertop
6:50
than you are in the skillet.
6:51
- I am? Well, wait, I can't see.
6:53
Oh! (laughs)
6:55
- You got both sides open, is the problem.
6:56
- I do?
6:57
- Mm-hm.
6:58
Oh, you got the pour and the sprinkler.
7:01
- Oh, okay. (laughs)
7:02
- You pouring it all over your countertop.
7:07
- You know, it's, it's tough when you start losing your,
7:11
your vision, your vision and your memory, (laughs)
7:17
I'm losing everything but weight. (laughs)
7:20
- So, Well, Michael's doing that.
7:23
- Yeah.
7:23
- So those shrimp are,
7:24
are already smellin' really, really nice.
7:25
- Yes.
7:26
- A little bit of garlic butter and Old Bay seasoning.
7:28
- Uh-huh.
7:29
- This is just one of, not just, I mean,
7:32
this is really popular, gosh,
7:35
I guess everywhere in the United States,
7:37
- In the south...
7:38
- But on the Southeastern coast and then down in Louisiana
7:40
- Yeah.
7:41
- And Florida and everything, Old Bay is,
7:43
And Old Bay is great.
7:45
It doesn't just have to be on shrimp
7:46
or on seafood necessarily.
7:47
You can put Old Bay on popcorn,
7:49
I don't know if you've ever done anything like that.
7:50
- No, I hadn't!
7:51
- Kinda just a seasonin' salt.
7:53
That's great.
7:54
- Wow!
7:55
- And you can get creative with Old Bay.
7:55
- Yeah. You have to be careful when you usin' Old Bay,
7:57
because it's contained salt.
7:59
- Yeah. You do.
8:01
- So you don't wanna -
8:01
- You don't wanna salt - - Yeah. Okay, so -
8:06
- Those shrimp are not gonna take long.
8:07
- How's your slaw?
8:09
- The slaw needs one more fold
8:11
and a little bit more ginger dressing.
8:12
- Okay.
8:13
- Let's get it one more time and fold
8:14
and squeeze that lemon.
8:15
- Okay.
8:16
Yeah. This is for the shrimp.
8:19
We're gonna squeeze a little lemon onto our shrimp.
8:27
- Just foldin' -
8:28
- You need another set of tongs, son?
8:29
- I don't. I'm usin' a spoon.
8:32
And we're just going to fold that ginger dressing in here
8:35
and this smells so, so nice.
8:39
You could...
8:40
- Uh oh, look at you!
8:41
- Did I get a little bit on the floor?
8:42
- Yeah! (laughs)
8:44
- That's all right.
8:45
- You talkin' about me!
8:46
- Well...
8:48
- You talkin' about me!
8:49
- Nobody's perfect, mama.
8:52
So you could, that would be a nice salad,
8:54
just not even necessarily on a,
8:57
you just could eat a bowl of this and that'd be,
8:58
- Oh yeah.
9:00
All right, so,
9:01
- You could put that on a hot dog and it'd be so good.
9:04
I love a good old slaw dog.
9:06
- Me too.
9:07
So we're about five minutes in to start with this recipe,
9:10
and it looks like it's ready.
9:11
- Yeah.
9:14
- So you want to go cole slaw, shrimp,
9:15
or shrimp, then cole slaw?
9:18
- All right, let's put cole slaw first. How about that?
9:20
And here's your taco shells and I can't wait to eat.
9:25
Okay, sonny boy,
9:26
- All-righty.
9:27
- Coming your way.
9:28
- Perfect.
9:32
Maybe one more plate, but...
9:35
- Oh, that looks so good.
9:37
- It does look good.
9:39
- Just pour that...
9:40
- There you go.
9:41
Oh, well, speaking of the man,
9:44
- You're just in time, Michael!
9:46
- We're making a keto-friendly dish just for you, Mike.
9:48
- [Michael] Oh, great!
9:49
- Yeah, man!
9:50
- [Michael] I heard you say nobody is perfect.
9:52
And he walks to prove me wrong. (laughs)
9:56
- [Michael] There's not many of us. (laughs)
9:59
- Y'all are few and far between, aren't you?
10:02
When I said nobody's perfect, what I meant was,
10:05
there's only one perfect person,
10:08
and he's restin' right now, waitin' for his lunch.
10:13
- All right. So here we go.
10:17
Michael, will you eat the wrapper?
10:23
- [Michael] Well...
10:24
- You know what? Let's fix him
10:25
Just a little bowl of the slaw,
10:26
- Yeah.
10:27
- And put that right on top.
10:29
- [Michael] [Indistinct] wrapper.
10:29
- 'Cause he's stickin' to his diet.
10:31
- Okay. I'll eat it.
10:32
So as soon as we finish our lunch,
10:34
we'll make you a little bit, Mike.
10:35
- [Michael] Thank you.
10:36
- You're welcome.
10:37
You dripping.
10:38
[Indistinct]
10:41
- Oh my gosh.
10:42
- [Michael] Say that again.
10:43
[Indistinct]
10:46
- Look at that.
10:47
- Mmm!
10:48
- Tacos. Wow.
10:49
- Mm-hm!
10:50
- You want to get it even.
10:51
Hey, look at that. That is just beautiful.
10:55
- And...
10:57
- And that didn't take us but about six or seven minutes.
11:00
- Dig in, son.
11:01
- I don't want, well, I don't have a plate.
11:02
I'm about to make a mess.
11:05
- No you not. Just hold onto that cole slaw.
11:11
Okay. Mikey.
11:13
- Mmm.
11:16
- Uh oh! What fell out? A shrimp.
11:20
I saved 'im. (laughs)
11:21
- Good.
11:22
- Here you go, Mikey.
11:24
- [Michael] Thank you.
11:25
- Isn't that delicious, son?
11:26
- Mm-hm!
11:27
- [Michael] Thank you, thank you!
11:28
- And you could, you're welcome.
11:30
And you could add guacamole to this.
11:32
You could add sour cream, you know, like you would,
11:34
Mmm.
11:39
That ginger dressing.
11:41
- So good.
11:42
Michael, tell the people what you think.
11:44
- [Michael] Wait a minute.
11:45
Lemme try it out.
11:50
- Mmm.
11:51
Out of this world.
11:53
- It's colorful.
11:54
- [Michael] But I had no doubt with y'all two at the helm.
11:57
- Well.
11:58
- Well, if we told you the recipe,
12:01
- Lookit! Look at this!
12:02
- You'd be laughin'. (laughs)
12:03
- Look at this! I love it!
12:05
- Mm-hm.
12:07
- It's that ginger dressing fallin' out of there.
12:09
- So...
12:10
- And that ginger dressing has a little bit of heat to it.
12:12
- Gotta little whang to it.
12:14
- Mm-hm.
12:15
- All right, so I'm really happy
12:16
to be here with my mom today.
12:17
It's always fun to make fun food.
12:20
- Mm-hm.
12:21
- This is an easy recipe that you can make
12:22
inside of 10 minutes.
12:23
I promise you, it's delicious.
12:25
So thanks for hanging out with us.
12:27
- [Michael] I'm glad you taught Paula this.
12:29
- Me too.
12:29
- See y'all later. Thanks, Mama.
12:32
- [Indistinct] , y'all. (laughs)
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