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hey y'all good morning out there to
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everybody on get cooking on
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pauladeen.com this is my brother Bubba
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HS and Bubba and I uh have Uncle Bubba's
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oyster house here in town now Bubba's
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got a wonderful book what's the name of
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your cookbook Bubba Uncle Bubba Savannah
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Seafood with more than a 100 down home
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southern style recipes it's not all
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Seafood is just the title of it uhhuh
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Bubba's a seafood man and this week's
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shrimp all right so Bubba let's get
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started all right I brought a spoon or a
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paddle you weren't you weren't supposed
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to pull out the spoon that I eat with
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Bubba I have a small a
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smaller spoon here okay we're going to
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season our water with some o okay this
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is going to give our shrimp wonderful
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flavor oh cuz it's going it's going to
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flavor your water yeah and it'll give a
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little heat to the shrimp so our water
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is boiling y'all so some people take
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their shrimp and cut right through the
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shell they say that's easier and it
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Devins it at the same time and almost
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butterflies the shrimp or you can do it
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you can go ahead you can go ahead and
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one however however you want to do it
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and then I I slice it you know down the
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so and you know pull out the veins
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uh-huh some shrimp are going to have
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veins in them all right so now our um
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our seasoning should have dissolved in
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that water nicely uhhuh I've got the
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shrimp over here we've already cleaned
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them now we've got all different size
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shrimps here so the Colossal shrimp
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we're going to drop in first because
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it'll require a little bit longer
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cooking all right so we're going we're
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not going to let these cook for very
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long because if you overcut cooked
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rubbery how long has Uncle Bubba's been
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open now Bubba actually 5 years ago this
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bu are you kidding happy anniversary
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thank you now I'm going to put the rest
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of our shrimp in all right well I'm
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going to start minutes I'm going to
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start slicing some onions okay all right
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our shrimp are ready okay I'm almost
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onions just going to drain these in the
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colander so look at those shrimp look
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how pretty they are don't over cook them
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FKS don't overcook them so these are new
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jars y'all look how beautiful they are
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they've got a new shape they're they're
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kind of oblong this is the first I've
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seen these aren't they pretty they are
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first thing we're going to do is layer
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our shrimp and our onions alternating
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may I work on one and you work on
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another sure okay so what do you start
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with I'm going to start with a few
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shrimp I'm going to start with a few
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onions all right see I don't I don't
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know you can see I've got shrimp onions
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shrimp onions and then the jar is kind
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of small U let's see if I maybe can
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finish off with just few shrimp I have
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some red peppers over here that came
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from the garden yeah you want to you
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want to kick it up and night yeah we're
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going to put the whole pepper in right
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you don't want to you don't want to bust
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that out a layer of Peppercorns in mine
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and a few more shrimp uh but I always
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like to make sure that there's something
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of Interest like look at that great
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looking pepper it's half green and half
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red so he's going down in there too okay
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we need 3/4 cups of some vegetable oil
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where's our vegetable oil we're just
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going to use some white distill vinegar
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so you're using vegetable oil and
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vinegar and that's interesting we got
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just going to incorporate that right all
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in vinegar all right uh how about your
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tomato paste now what do you do with
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that I got 3/4 of a tablespoon of tomato
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paste that's close now that's very
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pretty this is going to give your pickle
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shrimp a lot of color we got to add some
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sugar also and some Porsche radish okay
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and that little salt and pepper to taste
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too PA this is it all you got to do is
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is you know finish your shrimp right
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here I think mine's I think mine's
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pretty full don't you think I don't know
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you want some more you I kind of press
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it down because once it has the marinade
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in it y'all it's going to shrink we're
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going to let these refrigerate for about
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at least 24 hours right at least now I'm
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going to put a little old ba on mine all
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right here Bubba take yours and pour
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pour yours over your shrimp I'm just
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going to use the straight vinegar but I
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love the tomato paste down idea got
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time I'm going to stick that down in
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there I went to Michael's liquor cabinet
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and I'm going to kick mine up a notch
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with some vodka that is pretty good this
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spectacular I think I'm going to take
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this one home oh I want you to Bubba or
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I'll never get none of of it over here
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no no this will way be gone you'll um
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want to think every hour or so you'll
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want to go to your refrigerator and
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you'll want to give it a Shake turning
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it upside down so that all those flavors
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marinate in there so bbba and I had a
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great time spending with y'all today and
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we'll see you back on another day on get
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cooking on paul.com thank you bubba bye
