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Quarantine Cooking: Paula Deen's Creek House Shrimp & Grits Recipe - Today, Paula’s cooking up a delicious treat from Paula Deen’s Creek House restaurant in Savannah that’s bound to please…Shrimp & Grits!
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Recipe Link (see instructions here): https://www.pauladeen.com/recipe/bubbas-shrimp-grits/
Paula Deen's Creek House Restaurant: https://www.facebook.com/PaulaDeensCreekHouse/
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#pauladeen #quarantinecooking
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0:00
- Hey y'all, I've got a wonderful surprise here,
0:05
to share with y'all.
0:10
I don't know if y'all have heard
0:11
of Paula Deen's Creek House or not.
0:13
- I'm sure they have.
0:14
- 'Cause how long have we been open?
0:15
- Three and a half years.
0:16
- Oh, get out of here, it ain't been that long.
0:18
- It has already been three and a half years.
0:20
- And we're located on Whitemarsh Island.
0:22
We're where Uncle Bubba's used to be.
0:25
- Yep.
0:27
- So we're always happy to see the locals come in
0:30
and find us.
0:31
Well y'all, this is Tim Turner.
0:34
What is your position there, Tim?
0:36
I'm trying to figure it out.
0:38
After three and a half years.
0:40
- I started off as your kitchen manager
0:41
and I worked with you when we were making the menu
0:43
and stuff, but I quickly made general manager.
0:47
- Thank you.
0:48
Thank you.
0:48
- It's an honor.
0:49
- This is a wonderful young man
0:50
and he really, really tries to take very,
0:55
very, very good care of our guests.
0:58
And is Peggy still with us?
1:00
- Oh yeah, Peggy's still there and Danielle.
1:02
- Peggy is, yes, Peggy and Danielle--
1:04
I know they mean a lot to you, don't they?
1:07
- Oh, they're the backbone of the team.
1:09
- Yeah, they're dependable and you know
1:12
you can count on those two girls.
1:14
- Yep.
1:15
- Well y'all, Tim is gonna show us
1:16
how Paula Deen's Creek House makes their shrimp and grits.
1:21
- [Tim] Yes
1:22
- So Tim, you have sauteed some bacon.
1:25
- Yep.
1:27
- And put it in the bone.
1:29
- Yeah, we cooked it.
1:31
We cooked it to render the fat off originally.
1:33
- Okay.
1:34
- We're gonna put it back in there to get it nice and hot.
1:36
- I'm going to walk him through in that.
1:40
I'm going to add two cups of quick cooking grits
1:44
to six cups of salted water.
1:48
And the trick for grits y'all,
1:52
you've got to make sure that your water is salted
1:57
and you want to stir these grits
2:00
until the whole entire pot is good and wet
2:05
because if you just dump them and walk off,
2:08
you're gonna wind up with big old clumps.
2:11
And don't nobody want to eat a bowl of a clump of grits.
2:14
- [Tim] Oh no.
2:15
- Alright now Tim, you are ready to put in your leek.
2:18
- We're gonna wait and just turn the heat down a little bit
2:20
on this pan
2:22
- On which pan?
2:22
On your pan?
2:23
- On my pan, on the bacon grease pan.
2:25
- [Paula] Okay, I've got it.
2:26
Way down low.
2:28
- Once you've rendered the fat off of your bacon,
2:30
we need to saute our peppers,
2:32
our leeks, our garlic, and our onions.
2:34
- You can always pull that off of that fire.
2:41
If it's getting too hot for you.
2:45
I'm trying to adjust to this stove, Tim.
2:48
I have never cared, but induction--
2:51
Ooh, my goodness.
2:53
- Oh, that smells so good.
2:55
- Doesn't it smell delicious?
2:57
All right, now I'm gonna cut our grits down to low.
3:01
And I'm gonna put a half a stick of butter in there.
3:10
I always you use quick cooking grits, y'all,
3:14
that supposedly cook in five minutes,
3:17
but I cook them put 30 to 45 minutes.
3:21
And I always have to add more liquid than what it calls for.
3:24
Sometimes I'll add heavy cream.
3:26
Sometimes I'll add cream cheese,
3:28
sometimes I'll stir in sour cream.
3:32
So, it's just whatever flips your switch.
3:37
- [Tim] This is smelling delicious, Paula.
3:38
- Yes.
3:40
So look at that butter.
3:43
Look at that butter melting in those grits, Tim.
3:45
- [Tim] Looks delicious,
3:47
you can't have grits without butter.
3:49
- [Paula] No!
3:50
Butter and salt,
3:51
you have to have those two ingredients.
3:54
A lot of folks from up North wanna know
3:57
if you're supposed to put sugar in them.
4:00
- [Tim] Oh.
4:01
- Like, up North, what is that white stuff?
4:05
That they put sugar in?
4:09
- [Man] Oatmeal?
4:10
- No, no.
4:10
- [Tim] Porridge?
4:11
- No, it looks like--
4:12
- [Man] Cream of wheat?
4:13
- Cream of wheat.
4:14
- [Tim] Oh yeah, cream of wheat.
4:15
- [Man] Yeah, no, I think it's--
4:18
I've seen some people comment from Alabama,
4:22
I think some Alabamians may add sugar to their--
4:25
- Grits?
4:26
- [Man] To their grits, yes.
4:27
- Oh, shut your mouth.
4:29
- See, I grew up, I'm from Tennessee
4:31
and I was not a grit fan growing up.
4:35
- [Paula] Oh my gosh.
4:36
- But for breakfast my dad loved grits
4:38
and he would always get grits
4:39
and add hot sauce, cheese, and pepper.
4:42
- [Paula] Uh huh, everybody loves cheese grits.
4:44
- Oh they're so good, yeah, and hot sauce.
4:47
- Uh huh, well now Michael would put hot sauce
4:49
but that's not for me.
4:51
Okay, so you've got your wine over here,
4:54
you've got your flour.
4:56
- Yep, I wanna go, I didn't actually say any
4:59
of the amounts that we actually put in this.
5:01
So, I wanna quickly go over that too.
5:03
- [Paula] Okay.
5:04
- I am gonna read off the recipe
5:05
because that work, or at Creek's House,
5:08
we make in much larger batches,
5:10
so this is gonna reduce,
5:11
so I'm gonna actually read what we went over.
5:13
- [Paula] Okay.
5:14
- So you had your six cups of water,
5:16
and your four tablespoons of butter,
5:18
and your two cups of grits,
5:20
and two teaspoons of salt for the grits.
5:24
For the actual topping,
5:26
and the gravy that we're gonna be making,
5:29
we used a half a cup of bacon
5:30
that we rendered the fat off of,
5:32
we used two tablespoons of red bell pepper, chopped,
5:35
two tablespoons of green bell pepper, chopped,
5:38
a quarter cup of diced leeks,
5:42
a half teaspoon of minced garlic,
5:45
and then that's all what's in that pan,
5:48
it's sauteing down, you can smell it.
5:51
I mean, this is gonna, our grits are so good.
5:54
And I'm so glad that Bubba had this recipe.
5:57
- [Paula] Yes, yes, this recipe actually came
6:00
with Bubba, and everybody loved the shrimp and grits.
6:05
A lot of people make them with Andouille sausage
6:08
and things like that, but listen,
6:12
bacon, bacon makes the best shrimp
6:16
and grits you've ever put in your mouth.
6:19
I'm just not a fan of Andouille
6:21
and all those flavored sausages.
6:24
- I think that comes from more of the New Orleans style?
6:27
- Yes, yes, they love Andouille sausage there.
6:31
My brother-in-law, Hank, lived there.
6:34
- Oh yeah?
6:35
- Yeah, for a while.
6:35
And so he was able to come home
6:38
and teach me a lot about Cajun cooking.
6:43
And I just loved cooking with him.
6:45
And he loved that Andouille,
6:46
but like I said, it's just--
6:48
- It's on the spicier side.
6:49
- Yeah.
6:50
- People do definitely use that a lot.
6:51
- Yeah.
6:52
- All right, once you've basically sauteed all this stuff
6:55
'til it's translucent, you're going to add in the flour.
6:59
- [Paula] Right, now you've gotta whisk.
7:01
Right there, if you prefer to use that, Tim.
7:04
- [Tim] I would.
7:05
- [Paula] I've got me the baby girl whisk.
7:07
I can't use those big ones.
7:08
See what I use.
7:10
- [Tim] Aw.
7:10
(Paula laughing)
7:12
- [Paula] I use a baby whisk.
7:13
- Anyone at home that's ever made gravy of any kind.
7:17
So basically what we're doing
7:18
for the sauce here is we're going to make a gravy.
7:21
And when you make a gravy, you have to make a roux,
7:24
and to make a roux, you essentially saute flour and grease.
7:28
- [Paula] Yeah, but we're not making a dark roux.
7:31
- No.
7:31
- [Paula] We're making a light,
7:35
off-white roux.
7:36
- [Tim] Oh yeah.
7:38
- [Paula] I'm going to add a little bit more water
7:40
to our grits.
7:41
- [Tim] There we go, that's better.
7:44
- There's always been a lot of discussion down here, y'all.
7:48
Do you like fork grits or do you like spoon grits?
7:52
Do you need some more bacon grease?
7:54
- [Tim] And a little bit more heat.
7:55
Yeah, turn that heat down.
7:57
- [Paula] I'm trying to learn how to cook
7:59
on this induction and it ain't easy.
8:03
- [Tim] Scoop in some bacon grease, you got it?
8:05
- [Paula] Yeah.
8:05
We've just poured it in there.
8:07
So I think it'll just pour right back down.
8:09
- [Jim] That's perfect, yeah.
8:12
You can tell because you still want the--
8:13
You want the flour to still look moist
8:15
when you're spooning it around and let it sizzle.
8:17
- [Paula] Yes, may I borrow your spoon one second?
8:19
I think I'm going to have to just go in there and do that.
8:25
- [Jim] Thank you.
8:27
That's all I want right there.
8:28
- I have added, y'all,
8:31
a little bit more water to the grits,
8:34
and I'll probably do that until we're done cooking them.
8:38
And there's a lot of--
8:41
A lot of discussion down South,
8:45
since grits are so important to us down here.
8:49
There's a lot of discussion.
8:50
Do you like fork grits or do you like spoon grits?
8:54
Now, a fork grit would be one that would stay on your fork.
9:00
And a spoon grit would be one that was more creamy
9:04
and just not quite as thick.
9:08
Now me personally,
9:11
I'm like right in between.
9:14
One that'll stay on your fork
9:16
for a little while to get it to your mouth.
9:18
But you can certainly eat it with a spoon too.
9:21
I just don't like grits that you have to collect.
9:25
You know, I like them creamy and smooth.
9:28
- [Tim] If it's 60 or fork.
9:29
- [Paula] Like my man, Tim.
9:31
- [Tim] If it's 60,
9:32
your fork will stick to your bones, right?
9:34
- [Paula] Yes.
9:35
- [Tim] Fills you up, so all we've done now,
9:37
we've continued to saute--
9:38
- [Paula] Do you need me to give you more heat?
9:39
- No, no, we're good, it's there.
9:42
You're basically going to just saute the flour
9:44
to get that floury flavor out
9:47
before you add the next two ingredients,
9:49
which are going to be the white wine and the heavy cream.
9:52
So we're gonna saute for maybe four minutes.
9:57
- Okay.
10:00
All right.
10:01
Like I said, I'll probably be adding more water
10:05
to these grits all the way up to the end.
10:08
And when you're through cooking them, you might think,
10:11
"Gosh, they're too loose."
10:13
They get thick on you in a New York minute, y'all.
10:16
- [Tim] Oh, they sure will.
10:17
- All right, we're back, y'all.
10:18
I'm here in the kitchen with Tim Turner
10:20
and he is showing us how Paula Deen's Creek House makes
10:24
their famous shrimp and grits.
10:27
So tell us what you've done and what you're gonna do.
10:30
- Okay, so, so far we've combined all of our vegetables--
10:34
- While you're talking,
10:35
I'm gonna go ahead and stick you some butter in there.
10:37
- Our veggies.
10:38
And we've started the base for our shrimp and grits sauce.
10:42
The next three steps are going to be
10:44
to saute our shrimp with a little bit of house seasoning.
10:48
And then we're gonna add the white wine,
10:50
which if you don't wanna use white wine,
10:51
you can substitute chicken stock.
10:53
And then we're gonna add the heavy cream
10:55
to create the gravy for the shrimp and grits.
10:59
Paula is gonna go ahead and seasoning the shrimp.
11:00
- A little bit of house seasoning.
11:03
- [Tim] How much do you season it to coat?
11:05
- Yeah, I think you said a teaspoon.
11:08
So that's about,
11:10
I think that's about what I did.
11:12
- [Tim] Yeah.
11:13
Well, it's a teaspoon per 10 shrimp.
11:14
We got like 36 shrimp in here, so,
11:16
we gotta get them well covered.
11:17
- You want me to put your shrimp on in
11:19
while your butter is burning?
11:20
- Throw them in there before we burn that butter.
11:22
(laughing)
11:23
Perfect.
11:24
So all that saute--
11:25
- [Paula] There you go, there's your spoon.
11:26
- [Tim] Thank you.
11:27
- [Paula] And just let me know how you want your heat.
11:30
- [Tim] I will.
11:31
That's perfect.
11:32
- [Paula] The secret to cooking fabulous shrimp
11:35
is not over-cooking them.
11:37
- [Tim] Oh yeah.
11:38
So whenever you cook shrimp--
11:39
- [Paula] Are you hot enough here?
11:42
- I am, I'm going to add the--
11:44
I'm gonna add the white wine.
11:46
While I'm adding this,
11:47
I'm going to pop it.
11:48
Oh yeah.
11:49
Oh yeah.
11:50
- [Paula] Oh, that's great.
11:51
- [Tim] Yeah, that's perfect.
11:52
- [Paula] I was afraid that it wasn't that hot.
11:54
- So that white wine's gonna pull off
11:56
all that rendered flavor
11:57
from the peppers, the onions, the leeks, and the garlic.
12:02
You're going to have that in there.
12:03
It smells wonderful.
12:05
And now we're gonna add one full courts
12:07
of the heavy cream.
12:08
- [Paula] Yes!
12:10
Oh, I smell the wine.
12:12
- [Tim] Oh, yeah.
12:13
- [Paula] It's wining.
12:15
- All right.
12:16
I'm going to add it.
12:17
I'm gonna actually get the whisk out
12:17
because we're definitely gonna have to whisk this.
12:19
Otherwise you're gonna have clumpy shrimp grits
12:22
and you do not want clumpy grits.
12:26
I grabbed my whisk.
12:29
I'm just gonna go ahead and start whisk them.
12:31
I don't want to make a mess.
12:32
So I'm gonna whisk slowly.
12:34
- [Paula] Yes.
12:35
And if you want to borrow my girly whisk,
12:39
you can borrow it.
12:41
My sissy whisk.
12:42
(Paula laughing)
12:43
- Yeah, it's a little baby whisk.
12:45
I bet your grandbabies like it.
12:47
- [Paula] Yeah, yeah.
12:51
For the triplets first day I gave them a kitchen.
12:57
So yeah, they go in their little pretend kitchen and,
13:01
you know, I gave them the food.
13:03
We actually carry those things in our stores.
13:06
- [Tim] We do.
13:07
We have some over there at Creek House.
13:07
- Oh, you do?
13:08
- [Tim] We do, the little baking set.
13:10
- Yeah.
13:15
- We cannot keep enough of them.
13:16
I mean, the kids come in
13:18
and they walk into the little gift shop
13:20
and they pick one out.
13:21
You know mom or grandma can't say no.
13:23
They gotta buy them all of these cookware.
13:25
- You know,
13:26
the Creek House has the smallest little gift store.
13:29
It's very tiny.
13:31
- Oh.
13:31
- Whoa!
13:33
- The shrimp's still alive,
13:34
it just went right out of the pan.
13:35
- I'm gonna wash him and throw him back.
13:39
- Basically what we're doing now is as the heat rises
13:42
up on the, on the crane, it's gonna thicken.
13:44
And as it thickens, you wanna keep whisking.
13:47
If for any moment you stopped whisking, it's gonna--
13:50
It may burn and you don't wanna burn your cream sauce.
13:52
- [Paula] Absolutely.
13:55
- But once it's cooked, I mean, you just put it on low heat.
13:58
They'll stay hot
13:58
and you can just spoon it right over those delicious grits.
14:02
- So is this the way you do it?
14:04
You saute your shrimp separate?
14:06
- We do.
14:07
If you're making a smaller portion,
14:11
say it's just a dish for two,
14:15
in the process where you were sauteing your onions,
14:17
your leeks, your garlic, you can throw in sick shrimp.
14:20
If you don't wanna dirty up the extra pan.
14:22
And then create the sauce with the shrimp in it
14:24
and it'll work out the exact same way.
14:26
- [Paula] Yes.
14:28
- But we're cooking for a bunch.
14:33
The sauce is getting nice and thick.
14:35
- [Paula] So are the grits.
14:36
- [Tim] Yeah.
14:39
And while you'll start to notice as it thickens,
14:42
all those delicious ingredients will start to--
14:45
What's the word I'm looking for?
14:47
Suspend within the song.
14:48
- [Paula] Yes, yes, yes.
14:50
All those flavors are married together.
14:53
- [Tim] It's gonna be delicious.
14:56
Just making gravy.
14:57
- [Paula] All right.
14:58
Do you want more heat right now?
14:59
'Cause you're on a 190.
15:01
- [Tim] Yeah, go ahead and toss more heat on this one.
15:03
- [Paula] Or you know what?
15:05
If you won't do with the tray, 'cause the grits are ready.
15:09
- Yeah, let me slide that over.
15:10
- [Paula] So, why don't I--
15:13
- [Tim] There we go.
15:14
We'll turn this side off so I don't burn.
15:15
- [Paula] Yeah.
15:17
- The shrimp are looking good.
15:18
So Eddie zoom in here.
15:20
So when you're cooking shrimp,
15:22
see how the fold of the shrimp starts to fold over.
15:25
That's how you know the shrimp started to cook.
15:27
You don't want it to be too firm.
15:30
You want it to just look like it's perfectly open.
15:33
- [Paula] No erasers.
15:34
- Yes.
15:35
- [Paula] To me, an overcooked shrimp tastes just about
15:38
what I would think an eraser would be.
15:40
- Yeah, I ate an eraser once.
15:42
- I'm gonna go ahead and turn off your light
15:44
on your shrimp,
15:46
because they are gonna cook more
15:49
when we add them to our sauce.
15:51
So you definitely wanna--
15:54
- [Tim] It's getting there.
15:55
- Yeah, it's getting there.
15:59
Oh, this is a big--
16:01
(laughing)
16:03
- Here, I'll take my whisk back.
16:05
- Okay.
16:06
All right.
16:07
Now I'm still stirring these grits.
16:10
You know, the grits need a lot of attention
16:14
while they're cooking,
16:15
even though they're easy, easy to make,
16:18
you just can't put them on and forget about them.
16:22
- And a lot of people think--
16:23
- All right, let's see,
16:26
I'm gonna cut up your heat right there.
16:30
- And a lot of people think you have to cook shrimp--
16:32
I mean for a long--
16:37
- And I'm gonna put it right over there,
16:38
so they will continue to cook.
16:42
- Shrimp, you just cook until they're pink.
16:43
I mean, they're gonna cook to 155 on the inside,
16:48
but it does not take long.
16:49
I mean, they'll go from gray to pink
16:51
within three, four minutes of sauteing.
16:57
- These have already lost their transparency.
17:02
You know, since I took them off the stove.
17:07
Oh, and that house seasoning, Tim.
17:11
Holy camoly.
17:13
Oh, now it's getting there.
17:15
- [Tim] Yeah, look at that.
17:16
- [Paula] Now it's getting there.
17:18
- [Tim] It's beautiful.
17:19
- [Paula] Yes, it is.
17:20
- [Tim] I can probably switch to a spoon.
17:22
- [Paula] I was gonna say,
17:25
you see your spoons right near by ya.
17:28
You got your choice.
17:30
- So the big thing about--
17:32
Whenever I make this at home is I go back and forth
17:35
in the bottom of that pan
17:37
to really pull all that sauce off.
17:39
And that flour.
17:41
- [Paula] Now I'm going to give it
17:42
just a little taste and see.
17:45
- I'm not left-handed, but I'll use my left hand.
17:51
- [Paula] Definitely need salt.
17:53
- Yes, just a little bit.
17:55
So, well, some more house seasoning.
17:57
I would add house seasoning to it.
17:58
- [Paula] Yeah, let's put house season.
18:00
- Yeah, gives some of that extra garlic and pepper.
18:01
- [Paula] Yes, yes.
18:06
- [Tim] I would say what, a tablespoon or two.
18:10
There we go.
18:11
- [Paula] Why don't we do it and then taste?
18:13
- [Tim] Yeah.
18:14
- [Paula] And I'm gonna put a little bit more pepper too.
18:17
- [Tim] That's what the recipe called for.
18:19
It's wonderful.
18:21
I may have forgotten that, I'm sorry.
18:23
- [Paula] And how much butter did we start with?
18:26
- [Tim] Two tablespoons.
18:31
Yeah, turn the heat down a little bit on this one.
18:33
Put it on low.
18:36
- [Paula] Gonna finish that with a little butter.
18:39
- [Tim] Get it all nice and creamy.
18:41
- [Paula] Yes.
18:43
- [Tim] There we go, taste it now.
18:45
- [Paula] It looks like Samual gravy kinda dip.
18:47
- [Man] It kinda does.
18:50
- [Tim] That's really what I mean.
18:52
That's really what it is when you make those sauces.
18:58
- [Paula] So much more gooder.
18:59
- Let me have another spoon.
19:01
Is this the tasting spoon?
19:04
- [Paula] Yes, it hadn't been eaten out of.
19:06
- Let me grab a fresh one.
19:07
- That's what I used for the seasoning.
19:12
- [Tim] Oh yeah.
19:13
That's delicious.
19:14
- [Paula] It's coming, but you know what?
19:17
I'm gonna add some more house seasoning.
19:26
- [Tim] Perfect.
19:27
- [Paula] Okay, so let's see if that get it done.
19:30
- [Tim] Yeah, we can add the shrimp to it as well.
19:32
- [Paula] Yes, you ready for your shrimp?
19:33
- [Tim] Yeah, throw it in there.
19:35
- Yum, you want the juice and everything?
19:38
- Yeah.
19:39
- Okay.
19:40
(laughing)
19:42
- It's got extra butter in there.
19:44
- Wow!
19:45
It did, because I put butter in ya pan.
19:50
Putting butter in your pan.
19:52
- You never.
19:53
(both laughing)
19:57
Oh, that's beautiful.
20:06
It smells delicious.
20:09
- You can't beat the simple flavors of this dish.
20:15
- Yep.
20:17
Look at it, it's perfect.
20:18
- All right.
20:19
Are you ready to eat?
20:20
- Yeah.
20:21
- Let's eat.
20:21
- Give us a portion.
20:22
- So Tim, you have done an excellent job.
20:25
- [Tim] Thank you.
20:26
- You know, and a recipe, is just a starting point.
20:28
If you like Andouille sausage, use it.
20:32
But also use a little bacon along with it.
20:35
- Absolutely, bacon makes everything better.
20:37
- Yes, all right, you're dipping up yours.
20:39
I got me some grits and I put a little bit more butter
20:42
on top of 'em.
20:43
- [Tim] Just give me some too.
20:45
- [Paula] Yes.
20:48
- [Tim] Don't forget that shrimp.
20:49
- Oh, I got that shrimp.
20:51
And if this gets too thick for you,
20:54
all you need to do is add some more cream or even milk.
20:59
- [Tim] Yeah.
21:01
- Bon appetite.
21:03
Here's your spoon.
21:04
And if they don't want to come,
21:05
they can come to Savannah and have it at the Creek House.
21:09
Yes.
21:10
- I mean, this whole season we've been doing really well.
21:12
And we're so thankful to have Paula.
21:14
She lives close by.
21:15
So we're fortunate enough to get plenty of visits for her.
21:19
- Yeah.
21:21
When old COVID ain't around.
21:24
- For sure.
21:25
Oh, that's so good.
21:26
- Ain't that delicious?
21:28
- Thank you so much having us.
21:29
- And the nip in the air.
21:32
It's perfect, ain't it?
21:33
- It's so delicious, thank you.
21:35
- Thank you, Tim.
21:37
Tim Turner at Paul Deen's Creek House.
21:40
Make sure you say hello to him when you go eating.
21:44
- Please, thank y'all.
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