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- Well, good morning, y'all.
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I'm spraying my pan with a little duck fat.
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And today I am making,
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a shrimp pasta casserole,
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and it's so good, so easy.
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Now, I know you say, "Well, Paula,
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you live on saltwater on the coast,
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and you've got these shrimp just everywhere."
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but in the grocery stores, y'all,
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carry some not bad frozen shrimp.
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You can get 'em in different sizes,
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and you can get them peeled and deveined,
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or you can get them an easy peel,
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which they slice the shrimp down the back
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so all you have to do is kind of just pull it off,
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or you can buy 'em shell on, so.
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And like I said, they're really not bad,
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because their freezing process now
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is so much better than what it used to be.
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So, if you don't have availability
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of wild Georgia shrimp,
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those will work for you.
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All right, so I got my eggs from the chicken,
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I got my half and half,
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I've got one cup of plain yogurt,
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and we're gonna just mix this together.
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And this is gonna be our sauce,
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our creamy sauce it's gonna make.
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All right, I'm gonna beat in my eggs.
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Aunt Peggy, when we lived at River Bend,
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and we had eggs, so many eggs,
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Aunt Peggy couldn't wait to come over,
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and have her some eggs for breakfast,
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'cause she swore that they tasted different
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from a grocery store egg.
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- [Theresa] Do you agree with her?
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- You know, my palate,
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I don't think is that-
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- [Theresa] Sophisticated?
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- Yeah, or in tune that much.
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maybe it is, I don't know.
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I just know I love knowing that they're fresh,
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- [Theresa] Mm-hm. - and nothing's...
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They hadn't been contaminated
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by anything, Theresa, you know?
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- [Theresa] Absolutely.
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- [Theresa] They were up on the ledge today
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when I came in. - I know it.
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- [Theresa] Just perched
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like they were gossiping. - I know.
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We designed this coop,
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so we kind of designed it as we went,
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but they love being able to see out.
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So we put a ledge, it's solid
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- And they are do-si-do's. - (laughs) I guess you'd say.
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- Listen, all they want to do is sit up on that ledge
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and see what's going on.
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All right, y'all, I'm putting in feta cheese.
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I'm putting in oregano,
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I'm just gonna mix this up real good.
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(Theresa speaking indistinctly)
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I think this is a Swiss cheese.
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- [Theresa] Yes ma'am.
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- That I'm gonna put into our white sauce.
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- Oh, I got me a cutting board here.
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- Oh okay. - Thank you.
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an Italian flat leaf parsley
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and you can use any kind you want to,
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you can use the curly or the flat leaf.
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It smells so good and fresh, parsley.
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You know, not to have a whole bunch of taste.
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The freshness is just...
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Now I can't remember,
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did I put this parsley in with the cream sauce?
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I can't remember. - [Theresa] Yes ma'am.
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- That's about enough.
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It looks good with the dried herbs so far.
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Now the recipe does call for...
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The recipe does call for angel hair pasta and you know,
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I think angel hair is maybe my favorite.
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- [Theresa] It's not a lot, It doesn't feel
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like it's stirred in. - Yes! Yes.
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So I'm gonna take our angel hair that's been cooked
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and you know, it takes about four minutes for angel hair.
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- [Theresa] And that's a half of a box.
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- They do half a box.
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- [Theresa] This recipe does not tell you
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to cook the whole box.
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We are gonna be using store bought salsa.
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Normally I would make my own salsa
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'cause I'm funny about some of these store bought salsas
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but I'm sure you probably have your favorite.
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Michael said he could eat seafood every meal.
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All right, now I'm gonna put the Monterey Jack cheese
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on top of our shrimp.
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I like the fact that we're using,
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you know, different cheeses 'cause each cheese has
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their own different profile.
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that makes it really good.
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All right, so we're gonna put the rest of the pasta.
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Okay, I think we're about done here, y'all.
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I mean you can really put this meal together in just
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a matter of a few minutes.
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If you're not with me and doing a lot of talking,
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doesn't take but a second.
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This is gonna be a real shrimpy shrimpy dish.
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And you know, you can make this ahead of time.
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Take this step and then you can put it in the refrigerator
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and it's ready when you're ready.
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Y'all my village ladle,
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it's about to go, Eddie.
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- [Eddie] It's hanging in there.
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- I'm just trying to be so careful with it
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because I don't know if I'm gonna be able
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to get it fixed or not.
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So now we're gonna ladle our cream sauce
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And you see that Swiss cheese
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that grated Swiss cheese
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I think this recipe called for...
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What size pan did it call for?
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- [Theresa] A 12 by something or other.
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I think they may have meant
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- an 11 by 8. - No, it's a
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So I think a 13 by 9 would
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be just perfect for this.
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'Cause we're gonna be pushing the edge.
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You see how easy this is?
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Now this is going into a preheated 350 degree oven,
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and we're gonna cook it for about,
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gosh maybe 25, 30 minutes
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And a loaf of french bread.
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You'll have your full meal deal.
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I've got some old friends coming in
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to spend the weekend with us
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and I can't wait to see 'em.
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We've known each other forever and ever.
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Our parents were really close friends.
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You know what, this might be a dish
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that they would enjoy.
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They'll be coming down about supper time on Friday.
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So how about that Eddie, what do you think?
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- [Eddie] Yeah, easy.
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Easy to make ahead. - Easy peasy, yes.
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And you need to let this sit for about 10 minutes, y'all.
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For it to drink up any of the juices that would be there.
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I think this is what we're gonna have Friday.
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Even using that salsa.
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this is something that I can make ahead,
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have it in the refrigerator and when they get here,
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along with a loaf of cheesy French bread.
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And we're gonna say, "Wow,
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now that's some Love & Best Dishes."
