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Love & Best Dishes: Stir-Fried Coconut Shrimp Recipe with Rice | Easy Recipes for Dinner
Jul 27, 2022
Stir-Fried Coconut Shrimp Recipe with Rice | Easy Recipes for Dinner - Paula and Eddie are eager to try this shrimp stir fry with vegetables and rice. Tune in now for a quick coconut shrimp recipe.
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Stir-Fried Coconut Shrimp Recipe with Rice: https://www.pauladeenmagazine.com/stir-fried-coconut-shrimp/
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0:00
- Hello. Y'all good afternoon.
0:04
The weather is, there's some bad thundering going on.
0:07
Of course, Lulu was so scared.
0:09
Eddie says she was shaking.
0:12
Was Lulu trembling?
0:14
Were you shaking, baby?
0:16
Don't be scared.
0:19
Eddie and I will bite that thunders head off.
0:22
(laughing)
0:23
We're not going to let anything happen to you.
0:26
So, I asked Eddie, I said, um.
0:30
What would you like for us to fix for supper?
0:34
Well. Um,
0:36
Eddie is just real,
0:38
thorough
0:39
going through our magazines
0:41
and he said,
0:42
this recipe sounds so good.
0:45
Why don't you make it?
0:46
And I said, well, why don't you make it?
0:48
(laughing)
0:51
He said, he didn't feel together enough tonight to make it.
0:54
(laughing)
0:55
maybe cause his underwear didn't get ironed
0:57
before he put it on.
0:58
(laughing)
0:59
Is that right?
1:00
(laughing)
1:01
- [Eddie] Maybe. - Maybe?
1:03
All right. So this is what I'm gonna do.
1:05
I'm gonna do,
1:06
Um,
1:08
I'm gonna do this stir fried coconut shrimp
1:11
that he's got a hankering for
1:14
and it's in the July August magazine.
1:21
So if you like a little um,
1:23
Creole,
1:25
Creole food.
1:26
Which you know, Michael does Eddie.
1:31
So I know the two of y'all are gonna love this.
1:34
Now I'm using um,
1:37
a 13.5 can of unsweetened coconut milk.
1:42
A teaspoon of salt.
1:46
Half a teaspoon of red pepper flakes.
1:50
A teaspoon of ginger.
1:53
Looks like uh,
1:55
maybe two teaspoons of um...
2:02
Yeah, two teaspoons of Creole seasoning.
2:07
And,
2:09
a nice healthy tablespoon of cloves.
2:14
So just, - [Eddie] Uh, Garlic.
2:16
- I meant garlic.
2:17
(laughing)
2:18
What did I say, cloves.
2:19
- [Eddie] Yeah cloves, yeah.
2:20
- That's because I was thinking they came
2:22
from cloves to diced.
2:23
(laughing)
2:26
Two teaspoons of,
2:29
no actually it's about a tablespoon of garlic.
2:32
All right. So we've got that mixed up real well.
2:38
We'll get some of this stuff out of the way.
2:41
And we've got our lime juice here,
2:44
and we're gonna serve that with lime.
2:48
And of course we already got the rice ready.
2:50
Doesn't that look good?
2:53
I love me some buttered rice.
2:55
In fact, the older I get, last night, Eddie I made
3:01
pork chops and mashed potatoes, fresh cream peas,
3:05
and fried okra.
3:08
And um,
3:09
I swear, I like
3:11
rice better than I do mashed potatoes now.
3:14
Isn't that crazy?
3:17
- I love a baked potato huh? - [Eddie] I like Jasmine.
3:19
- [Eddie] Jasmine rice.
3:21
- That's what I cooked.
3:22
- [Eddie] Cre, Creek House.
3:23
- No, I cooked, yeah, Creek house um,
3:26
- [Eddie] Best jasmine rice. - makes a salmon, its so good
3:29
It's so good and it's served with Jasmine rice.
3:30
It is so, so good.
3:32
Alright. I'm gonna turn our pot on
3:35
and I've got some olive oil over here.
3:40
And I'm,
3:44
I'm gonna cook those shrimps, saute them off.
3:47
And remember, it doesn't take but just a minute for shrimp.
3:52
So,
3:53
we'll let our pot get hot.
3:59
I'm just gonna rough chop some basil,
4:03
and it smells so delicious.
4:07
(chopping)
4:19
And it calls for
4:23
about a third of a cup, yeah.
4:28
About a third of a cup of rough chopped.
4:34
And now I'm gonna chop up some fresh mint.
4:40
And we are just lucky Eddie,
4:42
that all this stuff is doing so well in the garden.
4:47
- [Eddie] Yeah It's doing great.
4:49
- Yes.
4:58
This mint is just um,
5:02
smells so incredibly fresh.
5:05
All right. I'm gonna put in our olive oil.
5:10
Let that get hot.
5:14
Come back over here and uh,
5:18
chop the mint.
5:35
All right. Those two things will be the last
5:38
to go in our pot
5:40
before we serve that over our rice.
5:45
All right now in goes our shrimp.
5:48
(sizzling)
5:50
Aah!
5:52
Ah!
5:53
Love that sound!
5:55
(sizzling)
5:57
Love that sound.
5:58
(sizzling)
6:01
I don't wanna get grease on me.
6:11
There we go!
6:13
They're cooking y'all and it will take bout like,
6:16
two or three minutes.
6:18
And then we're gonna take those out.
6:25
We're gonna take those out and um,
6:29
then cook off our bell pepper and our onions.
6:40
Oh, they look so good.
6:44
Jamie was telling me, I think that uh,
6:51
I think father's day, Brooke gave uh, Jamie a wok.
6:56
- [Eddie] Oh yeah.
6:58
- Yeah.
6:59
And you know what?
7:00
I think that would be,
7:03
be neat to cook with.
7:05
I don't know that I've ever had a wok.
7:07
I guess I did have a wok, wok, wok
7:11
(laughing)
7:13
wok shaped pot
7:17
at one time.
7:20
Have you ever had a wok? Have you ever cooked with a wok?
7:22
- [Eddie] No. No. I never really tried cooking asian food.
7:27
- Well, that's what I wanna learn so badly.
7:31
I would love to
7:35
find a woman or man for that matter of fact,
7:39
that could teach me that style of cooking.
7:45
Cause I just think it's so good.
7:48
So, so good.
7:51
All right. Those are coming along,
7:53
I'll be taking those up in a minute,
7:56
and then putting in our bell pepper and onions.
8:03
So if y'all um,
8:05
if y'all know of um,
8:08
a good Asian cookbook
8:11
that you can recommend,
8:15
please send me a note,
8:18
because I wouldn't know,
8:22
you know which
8:24
one would
8:26
be recommended,
8:27
you know for like a beginner.
8:31
Yeah. I would be a, I'd be a beginner in the Asian category
8:35
but I think I could pick it up quick.
8:37
Don't you Eddie?
8:38
- [Eddie] Yeah. I mean, I think, I think a lot
8:39
of it is probably, you know, prep, prep, work and stages.
8:42
- Yeah
8:43
Yeah, and the sauces.
8:44
See, that's what I would love to learn
8:49
all the, all the sauces.
8:51
And I'm sure they're not hard.
8:57
I bet they use the same
9:00
ingredients like, um,
9:04
well like sesame oil, and um,
9:08
what is that one that?
9:10
I think we've got some in the fridge right now.
9:16
What is that seed that I'm trying to think of?
9:19
It's kind of sweet, not teriyaki, but...
9:26
- [Eddie] We'll have to uh... - Hoisin, hoisin sauce.
9:30
- [Eddie] get James to invite us to
9:31
every one of his sauce experiments.
9:33
(laughing)
9:35
- That would be wonderful.
9:40
Okay. Now, in go our
9:44
bell pepper and onions.
9:50
Perfect.
10:03
Now this should be, we don't wanna overcook these.
10:08
You know, because Asian vegetables, they are, they are
10:14
they taste real fresh because they're not mush.
10:17
You know they don't overcook them.
10:20
So, and look at those shrimp y'all
10:23
I think they might be like, perfect.
10:27
Just perfect.
10:36
So about three to five minutes on the onion and bell pepper.
10:48
Okay. I'm taking our bell pepper
10:51
and our onions off the fire.
10:57
Now, remember our sauce that we mixed up
11:03
earlier.
11:07
Well, we're gonna bring this
11:09
(sizzling)
11:12
up to heat.
11:15
And then we're gonna put our shrimp
11:17
and our vegetables back in there.
11:21
Then we're gonna add our last two or three ingredients
11:25
which is
11:28
our basil, our mint and our lime juice.
11:45
You just want this to thicken up some
11:53
Looks good. Doesn't it Eddie?
11:55
- [Eddie] Mmm, smells so good.
11:57
- Uh huh.
12:00
Mmm
12:05
You know, I uh, I think one reason I would enjoy
12:11
Asian cooking,
12:14
is because it just seems like to me,
12:16
they have to be fairly fast.
12:18
A fast meal to get on the table.
12:20
Unlike my collard greens you know, and
12:25
pork butts that, you know you talking about the afternoon.
12:30
I think that's why um,
12:33
we don't have a lot of um,
12:36
competition, you know, in our kind of restaurant
12:40
because uh, you gotta have a love
12:44
to me,
12:46
for that style of cooking.
12:49
And um,
12:51
It takes time. It just takes time.
12:56
And a lot of people don't have the knowhow or the time.
13:02
So, we are so lucky at the Lady and Sons and at,
13:06
Paula Dean's family kitchen and Creek House
13:09
that we've got people there that know how to do it.
13:16
And I'm grateful for each and every one of 'em every day.
13:25
Okay. Look at that.
13:30
- [Eddie] It did thicken up.
13:31
- Uh huh, you know what, Eddie?
13:33
I didn't put the first pack of butter in this did I?
13:36
- [Eddie] No butter.
13:37
(laughing)
13:39
- All right now I'm gonna come on in with our mint
13:43
and our basil.
13:48
Mmm, smells wonderful,
13:52
wonderful, wonderful.
14:00
All right. Now, back in the pot.
14:10
That's beautiful, isn't it Eddie.
14:12
- [Eddie] Sure is.
14:13
- Mmm
14:17
You ready to eat?
14:18
Hope we don't wait on Michael.
14:22
(laughing)
14:23
I see the look on your face.
14:28
All right.
14:37
Oops.
14:39
I should have gotten a cup shouldn't I have.
14:43
Like
14:45
sticky rice!
14:54
All right.
15:07
- [Eddie] Don't forget your lime juice.
15:10
- Oh yeah.
15:13
You know what I think I may just do, a squirt.
15:21
I do love the lime juice on top of it.
15:25
Alright, there you go.
15:32
Yummy!
15:35
You know, the only thing that
15:38
if I was going to complain about Asian food would be,
15:42
I miss bread.
15:43
(laughing)
15:45
How about you, Eddie?
15:47
- [Eddie] Well, you still have bread, I guess.
15:49
- Where, where?
15:50
I've never gotten bread in an Asian restaurant
15:54
- [Eddie] I guess, I guess.
15:55
- You guess what?
15:57
- [Eddie] You could have a, you could have a roll,
15:59
I guess, with it. There's plenty of sauce.
16:04
- So look at this.
16:08
That sticky rice is wonderful.
16:11
So I'm gonna go ahead and taste this.
16:15
Eddie, just because,
16:18
I made it and I can.
16:25
Mm
16:26
- [Eddie] I could smell the mint and the basil
16:27
coming out of the pot. I could smell that.
16:32
- It's delicious.
16:33
And it's got um,
16:36
it's got a little kick
16:39
from that.
16:42
So if you don't wanna be bitten, keep this outta your pot.
16:47
Cause it might bite you.
16:51
But it's a good bite.
16:56
Mm.
16:59
Mm
17:02
- You gonna wait on Michael or you want a taste?
17:06
- [Eddie] I think we'll wrap it up.
17:08
- Okay.
17:09
(laughing)
17:10
Eddie's ready to eat.
17:14
Mm
17:15
Mm, Mm, Mm.
17:16
(hands clapping)
17:19
Yum.
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