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Love & Best Dishes: Summer Peach and Cucumber Salad with Blackened Fried Shrimp Recipe
Jun 23, 2026
Summer Peach and Cucumber Salad with Blackened Fried Shrimp Recipe - Need some summer salads for dinner? Paula is sharing one of her healthy salad recipes with a homemade summer salad dressing!
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Summer Peach and Cucumber Salad with Blackened Fried Shrimp Recipe: https://www.pauladeen.com/recipe/summer-peach-and-cucumber-salad-with-blackened-fried-shrimp/
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0:00
- Pewy!
0:02
(both laughing)
0:05
You didn't put on any cologne, did you?
0:07
- Nope.
0:09
- Why?
0:10
- Because I don't like it.
0:11
- Well, I like it.
0:13
- That's why I didn't do it.
0:16
- We've got such a wonderful marriage.
0:19
We are so kind to each other and thoughtful, aren't we?
0:25
- I didn't put the,
0:25
I did put cologne on. (Paula laughing)
0:26
- Huh?
0:27
- I did put cologne one.
0:28
- Oh, okay, good.
0:29
All right, so we promised y'all in the last video
0:32
we would cook the blackened shrimp,
0:34
that we're gonna show you what we were gonna do with it.
0:37
So, Michael, these peaches,
0:44
they really feel kind of firm.
0:48
So rather than fightin' peelin' it-
0:52
- Uh-huh.
0:53
- I'm just gonna make a notch,
0:54
just like a cross on the tip of it.
0:58
- Mm-hmm.
0:59
- And we're gonna drop it in that boiling water.
1:02
- Oh yeah. - Yeah.
1:03
And the skin will just come right off.
1:05
- I didn't know that.
1:06
- Well, you learn something new every day, don't you?
1:09
- I bet my skin come off if you put me in there.
1:12
(Paula chuckling)
1:16
- On my last physical, I asked my doctor, I said,
1:20
"Why are my veins getting so big."
1:22
And she just laughed.
1:24
She said, "There not gettin' any bigger.
1:26
Your skin gets thinner with age.
1:29
Okay, so we're gonna make,
1:33
I have to look at my recipe.
1:35
Summer peach and cucumber salad
1:37
with blackened fried shrimp.
1:39
- Ooh, gosh.
1:40
- Yeah.
1:41
So let me show you how I store my lettuce,
1:45
because sometimes I don't use my lettuce, you know,
1:48
quite fast enough.
1:50
So the most important thing is you wanna trim
1:53
that bottom off
1:55
because that will open up the veins
2:00
and allow your lettuce to drink water,
2:04
which is the water that it drinks.
2:07
Keeps it crisp.
2:09
So, and then I like to put 'em in a little bit of water.
2:16
Give 'em something to drink.
2:17
And look how beautiful and crisp that is, Michael.
2:21
So I'm gonna put this back in the refrigerator.
2:24
- This is like cut flo-
2:25
- [Therese] How long does the peach just stay in there?
2:28
- [Paula] Just a minute or so.
2:30
When you see the...
2:33
What is that? Oh.
2:34
When you see the skin splittin' like it's doing-
2:38
- [Michael] Yep.
2:39
- [Paula] I don't know.
2:40
- [Michael] That one is.
2:42
- Yeah,
2:43
(pot clinks)
2:44
those were pretty hard peaches.
2:48
- [Therese] So it's early in the season.
2:50
- Yeah, yeah, they're....
2:53
(peach thuds)
2:54
(pot clinks)
2:57
All right.
2:59
Now we want, what we want to do is shock 'em.
3:05
So we've got our ice water
3:07
and we just going to put 'em in there
3:09
so they won't continue to cook.
3:12
(utensil clinks)
3:15
(water swooshes)
3:16
Okay, so we're gonna start puttin' together our salad.
3:21
(object clacks)
3:22
And some people like to cut their romaine.
3:26
I really like to tar it.
3:28
(lettuce crunching)
3:30
Listen to how crisp that is. That's amazing.
3:33
So-
3:34
- It's just like putting plants in order, right?
3:37
Cut flowers, right?
3:38
- Yeah. (lettuce crunching)
3:41
Yeah, I guess you could say what beautiful lettuce.
3:45
Now we're gonna do a mixture.
3:47
(lettuce crunching)
3:49
My favorite lettuce in the whole entire wide world
3:54
is butter lettuce.
3:55
- Wonder why?
3:57
(Michael chuckles) - I don't know.
3:59
But Theresa bought this from the store.
4:02
She did the grocery shopping.
4:04
And she washed this lettuce,
4:05
but she did not open up the veins.
4:12
So there we go.
4:14
(knife clinks)
4:16
So I'll put a little water in this,
4:20
and so it can continue to drink.
4:23
It's beautiful lettuce, though.
4:25
And I swear it does.
4:26
It's like-
4:28
- Butter. - You know, some salads-
4:32
- [Michael] Just break it up?
4:33
- Gently, uh-huh. Gently into edible sized pieces.
4:40
We've got a spring mix,
4:43
and I put a little cold water in there
4:48
(lettuce crunching)
4:51
And-
4:54
- [Therese] It adds the pretty color.
4:55
- Yeah, it gives you the color that you want.
5:03
Okay, so I'm gonna put all this back in the fridge
5:11
because I don't need a whole bunch.
5:15
(bowl thuds)
5:16
You know, it depends
5:17
on how many people you're preparing this for, so.
5:22
All right, let's see if we can get to our peaches.
5:27
(utensil clinks)
5:28
And see if you can't just pull that skin off of 'em,
5:30
Michael, please.
5:32
And you can see-
5:35
- [Michael] How about that?
5:36
- [Paula] it gets in that boiling water.
5:39
- [Michael] Isn't that crazy?
5:40
- Uh-huh.
5:41
And you can tell
5:42
that this peach was not really good and ripe.
5:46
'Cause normally the whole skin would rise-
5:48
- Here I can- - and come off.
5:49
- Okay, thank you.
5:51
All right, so what we wanna do now is slice our peach.
5:57
All right, so we're gonna take our peach
6:02
and we're just gonna slice it.
6:07
(peach snapping)
6:11
And this is what happens when you don't have a ripe peach.
6:16
Like Theresa said,
6:19
(peach snapping)
6:21
it's really not peach season yet.
6:24
I'm gonna squeeze a little lemon juice on it.
6:30
That's the next best thing after fruit fresh.
6:33
Okay, those are done. Our shrimp is done.
6:36
Now we've got to make our dressing.
6:40
And we're gonna need two tablespoons of cane syrup.
6:47
- [Therese] Just one on that one, Paula.
6:49
And it's two of the vinegar.
6:56
- I thought you told me two, but yeah.
6:59
Okay, that's one tablespoon of cane syrup,
7:04
two tablespoons of champagne vinegarette.
7:08
Vinegar. (vinegar swooshing)
7:13
(spoon clinks)
7:16
(vinegar gurgling)
7:20
You know, and the only thing, Michael,
7:25
about making a beautiful salad like this-
7:28
- [Michael] Mm-hmm?
7:29
- is once you dress 'em, you gotta eat 'em.
7:32
(utensils clattering)
7:33
- You gotta eat 'em. - You gotta eat 'em
7:34
like quick.
7:36
So- - There's some olive oil
7:38
over there for you. - Yeah.
7:40
(bowl clinking)
7:41
(mixture sloshing)
7:42
And lastly, I'm gonna put one tablespoon of olive oil.
7:50
I'm just using an extra virgin.
7:58
(bottle thuds)
7:59
(bowl clinks)
7:59
You like extra virgin, Michael?
8:02
- [Michael] Ah, yes, I do.
8:03
- I want- - I can't tell a difference,
8:04
virgen oil. - Well, oh, extra.
8:09
(bottle thuds)
8:12
It's rough.
8:13
(bowl clinks)
8:14
All right, so we're gonna put our cucumbers in.
8:18
You can give that a toss, Mikey.
8:21
And we're gonna put about a tablespoon of just torn basil.
8:27
And it'll mix right in there with the lettuce.
8:29
You won't be able to tell the difference.
8:32
But smell that smell. Doesn't that smell good?
8:36
- Mm-hmm. - Smells like earth.
8:39
- [Michael] I'll do it.
8:40
- Okay, 'cause I, they're tough leaves.
8:43
But I'm not as strong as I used to be.
8:45
(glass clinking)
8:46
All right, let's see.
8:49
So I'll do just a smidgen of salt.
8:53
(salt rustling)
8:56
And I've got crushed red pepper.
9:00
I'm not going to put it in the dressing, though,
9:02
I don't think.
9:03
'Cause it was so hot. This shrimp is so hot.
9:08
Let's see.
9:10
(mixture sloshing)
9:14
So I'm supposed to be
9:16
(bowl rattling)
9:18
mixin' all this together, (bowl clinks)
9:24
(cloth rustling)
9:27
but I'm not a big fan (bowl clinks)
9:31
of feta cheese.
9:32
Are you?
9:35
- I like anything.
9:37
- I'm just not real crazy about feta.
9:39
- Lemme try it. I love blue cheese.
9:43
- I know it.
9:45
You and Lucille. (bowl clinking)
9:50
- Yeah.
9:51
- You like it.
9:53
- [Michael] How come you don't?
9:54
- It's just not my favorite.
9:56
- [Therese] Goat cheese would be goat cheese.
9:58
Oh no, that's baaaaad.
10:01
(both laughing)
10:03
That's bad, Theresa. But isn't that pretty?
10:09
- [Michael] It'd be prettier with the shrimp in it.
10:11
- [Paula] So at this point,
10:14
I should pour this on it.
10:18
But you know, I just say it too,
10:19
'cause I don't think we're gonna be able to eat all that.
10:24
(bowl clinking)
10:24
What you think?
10:27
Hopefully, that lettuce is gonna-
10:30
- Yeah, why don't we- - Oh, what the heck-
10:30
- just do it? - I'm just gonna put
10:32
the crushed-
10:33
- [Michael] Yeah.
10:34
- 'Cause I can't get it hot enough for Michael.
10:36
But why don't we
10:38
(plate clattering)
10:41
just put the salad away like that, Michael?
10:44
- [Michael] Yeah, and dress it as you need.
10:45
- [Paula] Yes.
10:46
(water splashing)
10:49
- And once you dress it,
10:51
you can just get you a fort and eat it,
10:54
although remember there's tails on the shrimp,
10:58
so you're gonna have to reach in your mouth,
11:01
in the dressing-
11:02
- [Paula] Oh, I wanna see how you do that.
11:04
- and get the tails off your shrimp,
11:06
because you can't eat the tails.
11:07
- Oh, I tell you what-
11:08
- I don't know why
11:09
we didn't take the tails off. - Why do we de-tail 'em now
11:12
for yours?
11:13
How about that?
11:14
- Well, I think you should do 'em for all of 'em,
11:16
especially when you're showing people recipes, you should.
11:20
Oh, look at here, took 22 years
11:23
to teach you one thing. - Oh, it's just...
11:27
You know you got to pick your battles, girls. (chuckling)
11:31
Okay, Michael Groover, we gonna put a little dressing on it.
11:37
- All right. - And you know,
11:39
you can use any kind of dressing you want,
11:42
but we're using the champagne vinegar for this one.
11:46
So you wanna grab a couple of forks, Michael?
11:49
(water splashing)
11:50
- All I need is one. - Okay.
11:53
(Michael laughing)
11:55
Oh, you wanna join me?
11:57
- (chuckles) I thought I might.
12:00
(Paula chuckles)
12:01
So we have de-tailed our shrimp
12:05
- [Michael] Properly.
12:06
- Properly. I want a peach. Did I have onion in this?
12:13
(cutlery clinking)
12:17
Mm.
12:18
- That's good.
12:20
- Isn't that good? How you like the dressing?
12:24
Oh God.
12:26
- [Therese] What happened?
12:27
- That shrimp is so hot.
12:28
Oh...
12:32
(bowl clinks)
12:33
and I forgot to put feta on the part you eatin'.
12:39
That lettuce is so good and crisp.
12:45
Isn't it?
12:45
- That's delicious.
12:47
- Mm-hmm.
12:49
(bowl clinking)
12:50
I knew you would like that.
12:53
- [Michael] Delicious.
12:55
- Mm-hmm.
12:58
Mmm.
13:00
(mouth munching)
13:01
Well...
13:04
(Michael and Therese laughing)
13:05
I taught him that damn trick.
13:08
And that's come back to bite me.
13:10
(Michael and Therese laughing)
13:14
(bowl clinking)
13:15
All right.
13:19
The feta's not bad.
13:20
It's just, to me, it's such a Greek thing.
13:25
- Mm-hmm.
13:26
- Mm.
13:27
(cutlery clinking)
13:30
- Delicioso. - And you know what,
13:32
this is not fattening.
13:34
(bowl clinking)
13:37
Only fat in it was one tablespoon of that olive oil.
13:42
We didn't put butter on those shrimps.
13:46
- Your Vidalia onion dressing would be good on it.
13:48
- Mm-hmm. I love that dressing.
13:52
- Mm-hmm. - All right, finish eatin' it.
13:56
(cutlery clinking)
13:57
I'm gonna get this peach.
13:57
I love the peach-
13:59
- Mm-hmm.
14:00
- mm, with the (mumbling).
14:04
So I hope y'all enjoyed witnessin'
14:06
Michael and I puttin' each other down.
14:10
(Michael and Therese laughing)
14:12
Well you're fine (faintly speaking),
14:14
but I know you do it outta love.
14:16
(Michael laughing)
14:18
And you think you're a comedian.
14:20
I mean a comodian.
14:21
(both chuckling)
14:23
So the two of us are sending y'all love and best dishes.
14:28
- Bye, y'all.
14:29
- Love you.
14:34
Hey, y'all, it's Paula Deen.
14:35
Now, if you enjoyed this video, be sure to like it
14:39
and click the subscribe button as well as the notification
14:43
bell to be alerted when I post a video.
14:47
Love and Best Dishes Y'all.
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