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Sweet and Old Sour Shrimp Recipe - Paula's friend Paul is sharing on of his favorite shrimp recipe ideas with Key West old sour sauce. This sweet and sour shrimp is so easy and so delicious!
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Sweet and Old Sour Shrimp Recipe: https://www.pauladeen.com/recipe/sweet-and-old-sour-shrimp/
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0:00
- Y'all, we got a treat today
0:02
because I'm in here with this incredible man.
0:06
His name is Paul Mitta.
0:08
He and his wife are from Key West.
0:10
They are in the rum business
0:14
and everything that you got a lot of legs
0:18
coming out from that rum business, don't you?
0:22
- Well, I like to say the rum business
0:24
is kind of my semi-retirement
0:26
from the restaurant world.
0:27
- Well, it would be like retirement
0:30
because he had a lot of restaurants
0:32
and he's finally eased himself out
0:34
of the restaurant business
0:35
'cause it's very hard
0:37
because you have to count on people
0:39
and that's the hardest part.
0:41
- Yep, and the best compliment you'll ever get
0:44
when you own a restaurant
0:45
is somebody that goes and eats there
0:47
and says, "Oh my God, that was fantastic, you're amazing."
0:50
And I go, "I wasn't there last night."
0:52
That's when you know you got a good staff.
0:54
- That's right.
0:55
- And that's when you know when you're doing it right.
0:57
- That's exactly right.
0:58
- But now, I get to do stuff like this.
1:02
Like I've fallen with the distillery,
1:03
I started missing the cooking.
1:05
So I've fallen back in love with it.
1:07
And I get to cook with people like you now.
1:09
- You have brought that cooking though,
1:11
back into your world.
1:12
- And where my grandmother put it at.
1:15
- Yes, yes, yes, yes.
1:18
So you are making us today,
1:23
you brought your Florida shrimp.
1:24
- So yes. - Now what makes these,
1:26
what makes Florida shrimp special?
1:31
Our Wild Georgia shrimp, we are very proud of it.
1:35
- And they're very good.
1:36
- Yes.
1:37
- I mean, they're awesome.
1:38
And that's because they're local to here.
1:41
So this is what's local to me.
1:43
And these are Key West pinks,
1:45
or we like to call 'em Tortuga Pinks.
1:47
The reason that the shell is pink,
1:51
as the shrimps school along together,
1:54
they hit the bottom and they hit the bottom
1:56
and they keep rubbing
1:57
and pick up the bottom. - the sand?
1:58
- You talking about the sand?
1:59
- Well, but our sand is ground up coral.
2:01
And believe it or not, the coral is pink.
2:04
And it's also coral.
2:06
If you were ever to take that ground up, coral,
2:08
I've tried it, but it's got ocean water on it.
2:10
I'm a bit of a fool, so I try everything once.
2:13
I put it in my mouth
2:13
'cause the coral apparently is sweet.
2:15
So that's what makes the shrimp and gives to the shell.
2:18
- Sweet.
2:19
- Gets a little sweet flavor.
2:20
- Color and the sweetness. - A little different
2:22
smell to it and everything.
2:23
- But like when you come up here and have yours,
2:26
yours have a completely different flavor.
2:28
And they're really good
2:29
because as long as you get 'em from here and everything
2:32
and you're not getting 'em from 10,000 miles away.
2:35
- From Vietnam. - They're frozen for 10 years
2:38
or whatever and everything.
2:39
- So really, the local is best.
2:41
But it's nice to take my shrimp on vacation,
2:44
come out here and see you
2:45
and we try some of these.
2:46
- Listen, I will show this shrimp
2:49
the best time of his or her life.
2:53
- Yeah, 'cause I think it's gonna be the end of their life
2:55
once it goes down.
2:57
- And I overheard you say
2:59
that you leave the tails on.
3:01
- Yep.
3:02
- I'm very happy about that.
3:04
Because to me the tails are, can I help you do that?
3:08
- Yeah, I'll do these and if you want to just peel 'em.
3:12
- Okay. - For me.
3:13
- Then we'll work as a team. - And de-vein them?
3:15
- [Paul] Yep, once that comes off,
3:17
we'll be able to get the rest of the vein out
3:18
if there's any left.
3:19
- [Paula] Yes.
3:20
- [Paul] A lot of times with these Key West shrimp too,
3:22
it's because of what they eat the vein,
3:24
you have a hard time even seeing it
3:26
because it's not with that normal one now.
3:28
- [Paula] Well, it's actually just a sand vein.
3:31
- [Paul] Exactly.
3:32
- [Paula] Now where are we putting our?
3:32
- [Paul] We'll put our shrimp right back on here.
3:34
- [Paula] I was thinking about our shells
3:36
'cause I may make a shrimp stock.
3:38
- [Paul] Oh, see, that's what I love.
3:41
Now I don't wanna lie.
3:43
So that's why these don't have heads on 'em
3:45
because all those heads are back in Key West
3:48
and they're gonna become soup.
3:49
- Yes, so we found you a little better pan.
3:53
- Yep.
3:54
- I've got to put my hands on my wok.
3:56
- Yeah, and you just want, you know?
3:58
- Oh, I can wok and woll.
4:01
- It's nice to have one a pan.
4:03
It's got a little bit of a curve to it.
4:05
So the woks make that nice.
4:07
So we're gonna warm this one up.
4:10
While we get this nice and warmed up,
4:14
'cause we want a warmed up pan.
4:15
We'll get the rest of our...
4:17
- Do you like to start with a hot
4:19
or a warm pan? - With this one,
4:20
I don't need it super, super hot.
4:23
- So, they call it so you know everybody,
4:25
"Oh, you're gonna saute that."
4:27
saute means to jump in French and everything.
4:31
- I didn't know that.
4:32
- Yep, and if you wanted to jump,
4:34
well then get it real hot
4:35
and you're gonna be cooking real fast.
4:37
We're gonna cook medium on this
4:39
because we don't wanna just like cook out
4:42
all the flavor of this.
4:44
We wanna kind of take our time.
4:45
We're gonna use our onion here and everything.
4:49
- Good.
4:50
- I like to leave the end on.
4:53
- Yeah.
4:54
- [Paul] Just 'cause it holds it together better.
4:55
- Yes, yes. - And everything.
4:57
- [Paul] We're just gonna get some.
5:00
- Good knife skills, I cut like a granny.
5:07
- And then we'll keep that.
5:08
Where was your soup pan?
5:09
Where do you keep that soup for later?
5:11
- I'm going to throw it over here in the shrimp shells.
5:16
So right now, while are we talking about these shrimp.
5:18
What size shrimp do you prefer?
5:21
- So remember sometimes like we judge 'em
5:23
with their heads on,
5:24
so they can be a 16, 20
5:26
and that means there's 16 or 20 per pound.
5:29
But with a head on, you're gonna have a smaller one
5:31
that would be compared to like a 21, 25 and stuff.
5:35
So, these are really a solid 16, 20,
5:38
which just means I like 'em like this.
5:40
- I do too. - If they're very small,
5:42
you're gonna have to be much more diligent.
5:44
- You're gonna have to have everything together
5:47
when you're cooking.
5:49
And it's gonna 1, 2, 2.
5:50
- Right, but those are great for a gumbo.
5:54
- Exactly. - Or something like that.
5:55
- Exactly, and you can still do this,
5:58
but if I was gonna do this,
6:00
I'd be using less heat.
6:02
- Oh, absolutely.
6:03
- I'd use half the heat and you get the same result.
6:06
- What is the name of this dish?
6:08
- This is called old, sweet and sour shrimp.
6:13
- Okay. - That's it, simple.
6:14
- Old sour and shrimp, let's keep it simple.
6:18
- [Paula] And do you serve this over rice?
6:22
- [Paul] Personally, I love it with grits.
6:26
See I like a yellow stone ground grit.
6:30
I like it with white grits.
6:32
But the white grits,
6:32
I wanna have the white grits
6:34
cooked separately and seasoned right
6:36
'cause it's seasoning
6:38
and they gotta have enough butter,
6:40
everything like that.
6:42
- I did salmon and grits night before last.
6:45
- Did you?
6:46
- I adore grits.
6:47
- Yeah, I could eat grits with anything.
6:49
- I like white grits.
6:50
I don't like the grainy, feels like I'm eating sand grit.
6:54
- See, in North Florida closer to here than me
6:58
there's a couple that has an old stone up there
7:00
that I buy 'em off of.
7:02
It's 'cause of the love and that stuff they put into it.
7:05
So I buy 'em off of them and they stone ground 'em,
7:07
but they're for me, they're hardy.
7:10
And so when I eat them,
7:12
I feel after a good day of kite boarding.
7:14
- You feel manly.
7:15
- Yeah, I just feel real satisfied.
7:17
- Well I don't think Michael will want me
7:19
eating those kind of grits.
7:22
- I heard you
7:23
chase him around enough. - Would you Michael?
7:25
I think we got that pretty much hot.
7:29
Now what I'm kind of excited about,
7:31
I like to use oil.
7:32
And then you showed me this olive oil you had,
7:34
the blood orange.
7:36
So like we have blood orange
7:37
and sour orange trees down in Florida.
7:40
So I was like, - So good.
7:41
"Oh, you are just doing this
7:42
to kind of nicen up to me and everything.
7:45
- I want you to come back, honey.
7:46
- But the flavor on this is really good.
7:49
- Really good - So this is gonna be great.
7:51
- I actually have an olive oil line,
7:53
the Paula Deen Olive Oil,
7:55
but we don't carry but like five
7:57
and there's plenty.
7:58
How many do we carry in the stores, Eddie?
8:01
- [Eddie] Yeah, there there's five.
8:03
- You carry this one?
8:05
- No. - No.
8:05
- We carry butter.
8:08
- Champagne, bourbon. - Champagne.
8:11
- And the bourbon.
8:13
I've got bourbon, if you would-
8:14
- I would definitely, in this one,
8:16
I would either use,
8:17
I saw you also have 100% just regular olive oil,
8:20
I think too.
8:21
I would use that,
8:21
but I would use the champagne one in this one.
8:24
- Okay, well here you go. - The champagne one would be.
8:26
- Let's use the champagne one
8:27
'cause I want to use one
8:28
'cause I'm gonna make this one for myself.
8:30
- [Paula] Okay.
8:31
- I'm gonna be greedy and take that home.
8:33
- [Paula] Okay, yes.
8:36
- Let's use the champagne one
8:37
because the champagne one with this one will be nice
8:41
because it'll have like the blood orange
8:44
as a sweet and sour.
8:45
When this starts to go down,
8:49
it'll get a little sour taste.
8:50
- Yeah, well the champagne
8:52
is probably next to the butter,
8:55
I love the butter olive oil.
8:58
- Gotcha. - But the champagne,
8:58
I think is my favorite, how about you Eddie?
9:00
- [Eddie] Yeah, it has enough sweet taste to it, so good.
9:04
- [Paul] And this one's a balsamic.
9:06
So I'm gonna start out
9:07
with a little of this one that you gave me.
9:09
- Okay, is that the blood orange?
9:10
- There's the blood orange.
9:12
And I'm just gonna pour it around the outside of the pan.
9:15
- Okay.
9:15
- I like to know if it starts running in
9:19
that it means it's getting hotter.
9:21
- Right, right. - And everything.
9:21
- [Paul] So for me, I don't want a pan sitting here smoking.
9:24
If it is smoking like crazy,
9:26
I take it off and put it off to the side
9:28
because you're starting to overheat your olive oil.
9:29
- Yeah, yeah.
9:30
- And everything, and then for me,
9:32
the best test is are we hot enough?
9:35
I'll take something and put it.
9:36
Got a little sizzle.
9:38
- Yes.
9:39
- So, let's get the onions in here.
9:43
'Cause you want to at least get these onions, translucent.
9:49
So these are going nice
9:50
and see how those starting to clear up?
9:52
- Yeah, yeah, yeah.
9:53
- I don't know where you got these are nice onions
9:55
because they're nice and sweet.
9:56
So what I'll start to do. - Aren't they nice?
9:58
- They're small vidalias.
10:01
- [Paul] Ah, okay, that's why they're nice and sweet.
10:02
So I'll take the shrimp.
10:05
- [Paula] I'm gonna get around here so I can see you.
10:06
- [Paul] I like to lay 'em on the outside of the pan.
10:09
That's why I like that curve.
10:11
- [Paula] Yeah, yeah.
10:12
- [Paul] I like to put 'em out here
10:13
so they're cooking up in the lower heat
10:16
while my onions are doing their work
10:18
at the bottom like that.
10:21
We can get 'em all the way around there.
10:22
- [Paula] Yes.
10:26
- Sometimes I'll just be feeding my wife,
10:28
niece and nephew, my sister-in-law, my mother-in-law.
10:32
And then other times I have a lot of friends.
10:33
So sometimes I'll have to do this two or three times
10:36
depending on the size of the pan.
10:37
But it doesn't matter.
10:38
You can just wipe the pan out
10:40
after you make the first batch and go at it again.
10:44
So I like to make sure I get all the area that I can cover.
10:51
You got a little room, for a little bit.
10:53
One more there and these, there we go.
10:56
We got all 'em.
11:00
I just like it to sit there.
11:01
Let those onions marinate.
11:03
Now as the shrimp start to cook on the one side,
11:07
they're also gonna start to bleed down
11:09
some of the juice from those tails that me and you like.
11:12
- Right.
11:13
- And everything, and start to get in there a little bit.
11:19
You're gonna start to smell a little bit more
11:21
different of the sweet, the onion.
11:22
Now you're gonna smell
11:23
some of the shrimp
11:24
starting to come up. - I smell shrimp.
11:25
Yep, exactly.
11:27
I don't suggest everybody just sits there
11:30
and goes and grabs these.
11:31
When you grab 'em by the tails like this,
11:33
you can spin 'em around and stuff.
11:35
And my hands are kind of used to it.
11:37
If it starts getting too hot
11:39
or your heat's up too much and everything,
11:42
take these, but be careful.
11:44
Grab it by the shrimp, not the tail.
11:47
Because if you got a pan like this,
11:49
that's got a no stick,
11:52
we don't wanna be tearing that up.
11:53
And you can see how as soon as I touch them,
11:56
if they start to curl,
11:58
that means they're starting to cook right.
12:00
They're not all discolored.
12:02
- That's right. - It's a little raw
12:04
on the center still.
12:05
- That's right. - Which is what we want.
12:06
- Because in a minute here, we're going to get 'em,
12:09
we're gonna get everything together.
12:11
So now we got our one set of our shrimp cooked.
12:14
We're gonna start to see what's loose.
12:16
- Okay.
12:17
- We're gonna start to now mix everything together.
12:21
- Yes.
12:22
- [Paul] I do not use salt and pepper
12:25
until I am absolutely finished my meal.
12:28
I have messed up more meals
12:31
and seen more things that were perfect and beautiful
12:35
get screwed up
12:35
because somebody put too much salt in the beginning.
12:37
They didn't realize
12:38
that's there's salt coming outta the shrimp.
12:41
There might be salt coming outta somewhere else.
12:43
- I have that same problem in my restaurant.
12:46
- Ooh yay. - There you go.
12:48
- I just got a freebie.
12:48
- You got a little, little,
12:50
that was like a little onion ring.
12:51
- And it's anytime you put butter in this.
12:54
- Yes, so now would be the perfect time
12:57
because we get a nice,
12:59
and I go with something like this.
13:03
I would go these cubes one and a half.
13:07
- [Paula] Okay.
13:08
- [Paul] One and a half right in the middle.
13:11
Because remember my shrimp is sitting okay off the center.
13:13
I'm gonna get this into the heat so it gets mixed up.
13:16
When that butter's about halfway down,
13:19
then I'm gonna start the mix, which is wow.
13:24
So now I can get it together.
13:27
What I'm looking for is I want the flavors.
13:29
- This is so simple, Paul. - Yeah it is, right?
13:32
- [Paul] Cooking is a technique.
13:35
It is not something that is meant to be difficult.
13:39
It's just marrying flavors.
13:42
It's a little chemistry. - Simple, less is more to me.
13:48
- Yep.
13:49
- The simpler and the fewer ingredients you have in a recipe
13:51
to me makes it better.
13:53
- And now look at that.
13:54
Now we got that nice little bubble going on.
13:56
So what we're gonna do
13:57
is we're gonna take this honey that you told me you like.
14:01
And we're gonna take this honey
14:02
and I'm gonna squirt it around the outside of the pan.
14:06
That's why again, I like this curve.
14:08
- [Paula] Okay, okay.
14:08
- [Paul] Let it come around.
14:10
It's gonna start to bubble up.
14:12
- [Paula] And you made two trips.
14:12
- [Paul] Yep, I made two trips around the sun there.
14:15
So now this is generally the point
14:17
where we can start to mix it up.
14:19
That honey, the sugar is gonna start to go out of it
14:23
and it's gonna get darker.
14:25
It's taking the flavor of the shrimp
14:26
and it's mixing it together.
14:28
So normally see it's starting to stick a little bit.
14:30
- [Paula] Yeah.
14:31
- So I would de glaze this
14:33
and I don't have any, oh?
14:35
- [Paula] What, do you want wine?
14:36
- Oh, I just so happen to have a little bit of rum on it.
14:39
- What you got in your pocket?
14:40
- I told you I was a rum runner.
14:42
- Vanilla brulee, dark rum.
14:47
I love brulees.
14:48
- I was gonna love this myself a little later
14:50
and take a little nip, but I'm gonna share it.
14:52
Use a bit of cooking now.
14:53
- Okay.
14:54
- So we'll take this.
14:55
- What if I don't have that? - Take a step back.
14:57
- You can use any kind of rum.
15:01
- Whoa!
15:02
- We'll get a nice little, oh shucks.
15:05
There's a little bit left at the end.
15:08
- Not a problem.
15:10
You didn't even offer me one.
15:12
- Yours is in here.
15:14
I put yours in here.
15:14
This is yours right there.
15:16
All right, so now we have all this.
15:18
Now we're gonna do the finishing touch.
15:21
We have this nice bubbling, it's a little bit thick.
15:24
- Yes, yes.
15:25
- Again, 'cause of our wok,
15:26
a little bit of the old salad.
15:30
I would say you're using about two tablespoons in total.
15:35
And if somebody wants to measure it out, they can.
15:41
I always tell people,
15:41
if you're not good at doing this, this saute.
15:44
And sauteing is just a flick of the wrist.
15:46
It isn't, jump it in and throwing it up in the air.
15:49
If not, get your spoon, mix around.
15:54
Now look, I know we're down south and gravy's important
15:58
and that's making some gravy.
16:00
- Yes.
16:01
- So now what I'm gonna do.
16:03
- I'm swallowing hard.
16:06
I haven't had anything to eat today
16:08
except for that little slice of onion
16:10
that flipped outta your pan.
16:13
- Well, we're gotta take care of that.
16:14
- So what are you gonna fix for the others?
16:17
- Huh, what others?
16:18
I don't see anybody else.
16:20
I just see me and you.
16:20
I thought it was gonna be me and you.
16:22
So what I like to do is with something like this,
16:25
especially when you're in a household,
16:28
moms, dads, kids that should be cooking for your parents.
16:35
Just let this sit off to the side
16:38
and go get your other stuff ready now.
16:40
Get your plate ready.
16:41
If you're gonna put your grits, your rice,
16:43
you get some salad together and everything.
16:45
- That would be so good.
16:46
- The more that this sits,
16:48
the more that it's absorbing flavor.
16:51
If you're smart with this, you make this ahead of time,
16:56
let's say 20 minutes before everybody's ready to eat.
16:58
Just put a lid on top of that pan.
17:01
Let it just sit there and it'll keep soaking up the flavor
17:04
and get better and better and better.
17:06
- And the shrimp won't get overcooked.
17:07
- They won't get overcooked
17:08
'cause I always take it off the bar that was hot.
17:12
This one's nice and cool
17:14
because that'll keep it cooking another 10 minutes, easy.
17:16
- Absolutely.
17:17
- So, just take it.
17:18
Put it somewhere. - This stove is so hot.
17:21
Exactly, so I taste, and this is where I go,
17:24
"Do I need salt and everything?"
17:26
For me, I already taste a little bit of salty.
17:29
So I don't know if I'd go,
17:32
especially if we mix this up a little bit more.
17:35
- [Paula] Yeah.
17:36
- [Paul] I have a feeling
17:37
we got enough salt in there already.
17:39
- Yes. - And everything.
17:40
- And you're gonna taste a little peppery from that.
17:44
- [Paula] Okay, from the oh?
17:46
- [Paul] From the old sour.
17:47
You're gonna get it right at the end.
17:50
- Okay.
17:51
- We'll do both.
17:52
We can try and like I said,
17:53
we can always add salt and pepper.
17:55
- Well you know, Southerners are known
17:58
to be kinda salt lovers.
18:00
- Oh yeah.
18:04
- Here, I gave you a salad.
18:06
- The important thing is here,
18:09
get some of that sauce on there.
18:12
- Yes, yes. - A bit more.
18:15
- That would be so good over grits.
18:19
- Yeah, I'm telling you, and you get those.
18:21
- [Paula] Look at those caramelized onions.
18:22
- [Paul] That's what I'd like.
18:24
The onions, I mean, I hate saying sometimes
18:26
almost onions can be my favorite part
18:28
in any dish at the end,
18:29
because they suck up all the flavor.
18:32
- It's the truth, you can walk in somebody's house,
18:34
they say onion gives you bad breath and all that stuff.
18:37
But you can walk in a house where you're cooking onions
18:41
that's the best deodorizer for your home.
18:45
- Plus everybody's like, "That smells great,"
18:47
and you don't even have to worry about how it comes out.
18:49
- I want the smallest, I can't tell which is.
18:51
- I'll eat whatever you don't eat.
18:53
So now for, I mean, I'm sorry but I'm a little.
18:57
- Yeah.
18:58
- I'm used to. - Absolutely.
19:02
- Is it too hot for us to put in our mouth?
19:06
Bon appetit, Key West style.
19:18
(Paula claps)
19:23
- I think it could use a touch.
19:25
- And we'll do that.
19:29
- Let me try a little pepper with it too.
19:35
- I remember the meat on that tail, right?
19:38
- You can sit there and squeeze 'em like that.
19:42
I ate the shell too, so I don't care.
19:44
- I'm putting my tails in the.
19:47
- So I wanna see now.
19:49
(shrimp crunches)
19:52
This is what I like about cooking.
19:54
So I was happy with the way it came out
19:58
and now I'm even happier
19:59
little salt and pepper on there too.
20:02
Just brought it up another little notch.
20:04
- And the onions are so good.
20:09
- And the sauce is good but not overpowering.
20:12
- Right.
20:13
- It's not taking away from the shrimp.
20:14
- Right.
20:15
- You get a little combination of both.
20:16
Now if you're somebody that likes really sour,
20:21
like, you know, a lot of people really like sour.
20:24
I want you to try something because this is,
20:29
remember really this started out as a condiment.
20:33
So what I'm gonna do is put a little on your shrimp.
20:36
- Okay.
20:37
- [Paul] I got mine,
20:38
and try it with the old sour on it raw.
20:45
Now see what happens.
20:48
Get that lime, gives it that nice flavor at the end.
20:55
I mean, to me that's the one right there.
21:01
- You know what?
21:02
I just love other people's cooking.
21:05
But I have to say this,
21:09
I enjoy home cooks cooking
21:12
more than I do fufu restaurants.
21:15
- Exactly, people come up to me and they'll say,
21:18
"How you doing chef?"
21:21
I'll look around and go,
21:22
"You talking to?" - Where is he?
21:23
Yeah, because my name's Paul.
21:24
I don't walk around and say,
21:25
"Hey electrician Bill," you know?
21:27
"Hey plumber John."
21:28
I'm like, "Listen, when I went to culinary school
21:32
and there's nothing wrong with all this.
21:33
I went to culinary school.
21:34
I wanted to wear the big white hat.
21:36
I wanted to have the white jacket on.
21:37
But I learned, for me my opinion,
21:41
that that big white hat carried a very big ego.
21:43
I ended up down in South America.
21:46
I was staying with a family while I was working at a hotel.
21:48
They can only afford chicken that week,
21:50
seven days we had chicken.
21:53
On day five, I couldn't wait to have chicken again
21:56
because this lady could make chicken
21:59
so many different ways and it was delicious.
22:01
So she let me on day six, cook chicken
22:04
and I wore my chef jacket in.
22:07
I thought I was pretty hot stuff.
22:09
And when she went and tasted my stuff,
22:11
she went, "Eh."
22:14
And she didn't eat it.
22:15
The rest of the family did.
22:17
She made it again the next day.
22:19
And I asked her to show me what I did wrong.
22:22
And she showed me some techniques
22:24
and I'd never been so humbled in my life.
22:26
And the white hat and the white coat went away.
22:29
And I started asking questions.
22:31
And that's probably the biggest thing you can do in cooking
22:35
is ask questions.
22:36
- Yes.
22:37
- If you're around seafood
22:38
and there's fishermen around,
22:40
"How do you make this?"
22:41
Go ask the fishermen all this kind of stuff.
22:46
See for me, with this
22:48
I love like a little bit of this old sour on it.
22:52
- It's delicious.
22:53
- I just think it makes it, give it a little,
22:54
here have a little doo-dat of that.
22:57
There you go.
22:58
- Thank you.
23:01
- You got another do dad.
23:03
(Paula chuckles)
23:06
All right, so I got one question to ask before we...
23:11
- Eat the rest?
23:14
- Now if you don't have this, what would you use?
23:17
- If I didn't have that?
23:18
So first of all, you can use plain old tap water
23:23
because what you're trying to do
23:25
is see that bottom part where it was all sticky down there.
23:30
The whole bottom of the pan would've been sticky.
23:32
So really the term deglaze
23:34
just means to kind of remove the bottom.
23:36
Yep, there you go.
23:37
- Woo. - Saved you a little bit.
23:40
- But you could use that.
23:41
You can use a little white wine.
23:44
I wouldn't use red wine.
23:46
- No.
23:47
- Red wine is gonna get very tart.
23:48
The tannins are gonna be too much.
23:50
So some white wine.
23:51
I always tell people
23:53
if for some reason you didn't drink all your champagne
23:55
and it went flat, put a cap on it.
23:58
Keeping the refrigerator.
23:59
It's still wine and it doesn't go bad.
24:02
And you can use it
24:03
and use it up on what you're cooking with and stuff.
24:06
- Well, I just so appreciate you being here.
24:12
And I'm so happy that Michael,
24:16
that his goal in life was to become a papa.
24:19
- Me too.
24:20
- And he gets to meet people like you
24:21
that's associated with a very, very good, yeah.
24:24
They have a ball, they have a ball,
24:27
but they do good work.
24:29
Crystal is a living example.
24:33
She was benefited by the nursing scholarships
24:37
that Lookalike Hemingway contest offers to people.
24:42
- Because you know how it works in our house right?
24:44
- How?
24:45
- I cook for her and she puts me back together all the time
24:48
when I break myself kite boarding.
24:50
- [Crystal] True story.
24:51
- And it happens a lot.
24:52
So I married the love of my life
24:54
who just happened to be a nurse.
24:56
She married the love of her life
24:57
who just happened to be a chef.
24:59
The rungs just a bonus.
25:01
And together, this is our favorite thing
25:04
to do in any traveling
25:06
is that to have somebody like you and Michael
25:09
invite us into your home.
25:11
Let us cook with you, okay?
25:13
- Absolutely. - Not for you.
25:14
- Not for me. - With you.
25:15
- Cooking with people is so much more fun.
25:18
And if you get a chance, I tell people,
25:21
get out there in your community.
25:23
Cook with other people, barbecue, do things.
25:26
Get to know your community.
25:29
This tastes better with the more people
25:31
and the more love that there is around.
25:32
- Food is meant to be shared.
25:34
- It really is.
25:35
- And it tastes so much better
25:37
when you sit down and share it with somebody.
25:40
And I've always said,
25:41
this kitchen is the most important room in the house.
25:43
This is where true memories are made.
25:46
- Exactly.
25:47
- And people get so relaxed
25:49
and they get to talking about everything.
25:53
- Yep, we were talking about our our moms, our grandparents.
25:58
- And I haven't even started on our 11 grandchildren.
26:02
- Well I can't beat you there.
26:04
- So, you gonna come back, right?
26:06
I can tell you about them. - I'm for sure coming back.
26:07
- Loving best dishes y'all. - Thank y'all.
26:12
Hey, y'all, it's Paula Deen.
26:14
Now, if you enjoyed this video, be sure to like it
26:18
and click the subscribe button as well as the notification
26:21
and bell to be alerted when I post a video.
26:25
Love and Best Dishes Y'all.
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