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Quarantine Cooking: Pickled Shrimp Recipe - Paula's in a pickle with Michael today and they're making some pickled shrimp that's quick and easy!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/pickled-shrimp-2/
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#pauladeen #quarantinecooking
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0:00
hey y'all we're back in the kitchen with
0:02
some quarantine cooking videos and um I
0:06
just want to apologize to y'all right
0:08
off the bat have been in here in the
0:10
kitchen and for three minutes and I'm
0:13
already a mess
0:15
getting spots all over me so I'm clean I
0:19
just look dirty that boob wasn't so fat
0:23
this wouldn't have happened but anyway
0:26
you dry right Michael same here in the
0:33
kitchen with me y'all and he's just
0:35
staring at me like I got three heads you
0:38
know what he actually thinks he's
0:40
standing over me and gonna give me some
0:43
job because I'm fixing to share with
0:46
y'all
0:47
his pickled shrimp I've never heard of
0:52
pickled shrimp but he showed me the
0:54
recipe and it was so plain he put some
0:57
onion and vinegar and shrimp in a jar
0:59
and before you know it was just nothing
1:01
so I said well I love that idea
1:05
but I think I can make it a little
1:07
prettier so he said I don't need more
1:12
pretty I just need more shrimp so I'm
1:18
gonna use put don't be looking at me
1:21
like that Michael groovey perfect recipe
1:24
no I am missing this one is very very
1:27
close to your recipe oh look what just
1:39
fell in there some little red bell
1:41
peppers see now that's gonna make it so
1:45
pretty
1:50
yes listen the reason I love pickled
1:55
shrimp so much making it but cause you
1:59
can do anything you want to with it I
2:02
made some one time in a big mason jar
2:07
and I put hard-boiled eggs in it because
2:11
you know pickled eggs oh it was the most
2:14
beautiful jar I hate it to open it
2:17
why bad attitude all right so I've got
2:29
some fresh garlic it's peeled I'm just
2:33
gonna bust it up so that those flavors
2:38
I'm afraid if I put it in there hole it
2:41
won't do the trick
2:42
what are you mumbling yeah we actually
3:04
got some okay I just make things so
3:35
different every time Teresa you know I
3:38
go by recipes when I'm doing these
3:41
videos but when I'm just cooking unless
3:47
it's a pastry you know I just don't I
3:50
just do I just do what I want to do okay
3:53
Tom what you add in your stuffing it
3:56
okay okay I added some whole peppercorns
4:00
salt and pepper
4:02
I've got bay leaves I've got fresh
4:05
garlic onions some diced up bell pepper
4:09
just to make it pretty and shrimp and
4:14
then you want more shrimp don't you Mike
4:18
you know I put the whole peppers in it
4:27
okay leave the top off Michael likes his
4:44
stuff y'all where he it hurts him I
4:48
could hurt him without going through all
4:51
this stuff put the knife down well I'm
5:03
glad you like the idea of it whoa get
5:05
back over here I'm glad you like the
5:07
idea of the garlic because I think
5:12
that's gonna really enhance the flavor
5:19
okay I'm gonna put some more oh you
5:22
talking about this kind of pepper ground
5:25
okay tell me when
5:35
no I hope that we're gonna be able to
5:40
have some of these Oh pickled shrimp -
5:45
all right I'm gonna pack it Michael to
5:50
get as many shrimp in there as I can
5:53
oh my gosh yes all right now I'm gonna
5:59
pour lemon juice okay
6:05
Russia little more peppers milk have my
6:14
ice cream I'll just put a scoop of Moose
6:19
Tracks ice cream up there how's that
6:22
banana yeah all right now I'm gonna
6:26
cover this with apple cider vinegar
6:31
Michael what kind of vinegar do you use
6:39
is a butt young uh-oh that's not enough
6:45
so I'll have to go back to the whale oh
6:56
oh oh it's in a big cart
7:01
okay here we go so you'll want to just
7:05
make sure that that everything is
7:10
covered and that's it now let's talk
7:19
about let's talk about how long you let
7:26
them sit before we eat um oh gosh this
7:31
it in a very good jar this is this won't
7:34
seal up soon mm-hmm oh no it I was
7:38
sealed so we can't be turning this one
7:41
upside down oh no I stand over my shrimp
8:01
when I'm cooking them and I prefer to me
8:05
the shrimp is better if you ball them in
8:09
the jacket and then peel them because
8:12
their little coat that they're wearing
8:15
it just keeps some moisture in them and
8:18
you don't want to ball on more than
8:20
three minutes tops
8:26
yes by looking at them and making sure
8:30
the opaque is all gone from that shrimp
8:34
now where did these shrimp where'd you
8:36
get these shrimp miss Teresa mmm good
8:42
you're good Rousso is an old season
8:47
house owned by the Rousso family here in
8:50
Savannah and they're wonderful people
8:52
and they have great great seafood so
8:58
Teresa is gracious enough to do all the
9:04
prep for me because I'm prepping this
9:07
well she's prepping the food so she goes
9:12
and buys the groceries and everything so
9:14
I don't always know where she gets it
9:18
but look look at that beautiful jar of
9:24
pickled shrimp okay so I started to
9:29
sound while ago some people have a
9:33
different opinion as to win you can eat
9:37
them how long they have to see it some
9:38
people say after four days they get so
9:40
tough they get like an eraser but
9:44
Michael told me the longer they sit the
9:46
better they get so what do you say Mikey
9:57
yeah well I know it I didn't know this
10:01
dish I'm a seal and I've always I always
10:09
have done that too in the past and I
10:11
tried to do it here but you saw I
10:13
couldn't do that cause they ain't got a
10:15
seal that is what many Crocker had to
10:26
say about that yes you have to use a
10:34
sealed jar and there's probably a sealed
10:36
somewhere in there that belongs in this
10:39
jar but these are so beautiful these
10:42
kind of jars
10:44
I hope you all enjoyed this recipe it's
10:51
good and listen it's not fattening and
10:55
when it's covered 19
10:58
I thought it meant you supposed to gain
11:01
19 pounds and that's what I'm doing at
11:13
the end of the show I told y'all loving
11:15
best dishes bye bye well he came over
11:18
here and got my shrimp and came over
11:21
here to make his own this is the way it
11:24
was supposed to be made I do
11:30
the mine is so simple is shrimp onions
11:34
shrimp onions and a little bit of garlic
11:36
I did concede and let Paulo talk me into
11:40
a little bit of the car in in a few days
11:43
I'll let you know who won that one but
11:46
oh but we don't have a cook-off with the
11:47
chicken and dumplings oh yeah go get
11:50
ready
11:50
oh you get ready Buster and I do take
11:53
the tails off too oh you have to have a
11:56
handle Paul and I've had this argument
11:58
sister oh my god how you gonna pick them
12:00
out of the jar you ain't got back handle
12:03
I said yes we gotta Forks put a good
12:18
little bit of pepper pepper pepper on
12:20
each layer so when you turn it upside
12:23
down will taste y'all and what you know
12:25
my jars will you be able to turn outside
12:28
now y'all stay tuned and take your tails
12:33
off and swim
12:38
hey y'all it's Paula Deen now if you
12:41
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12:43
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12:46
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