Seafood Shack

Oh, it's all about Bobby and seafood today, y'all

So Bobby's gonna try and impress me with some of his favorite seafood dishes

Starting off with some spicy and delicious glazed barbecue shrimp. Son, I like the way you roll

And then the perfect lunch combination, y'all. Bobby's crab cake sandwiches and my fried potatoes with parsnips

This is gonna be so, so good. Yes. Finally, I'm making a three layer coconut lime cake to top off this meal

It's going to leave us speechless. Holy camo, pal. I'm standing up here with the hottest little thing on TV today

Spoken just like my mama. I'm not prejudiced. Not in the least

Well, maybe a little bit. Mama, today we're going to do glazed barbecue shrimp

It's something that we're real familiar with here in Savannah. And Jamie and I have formulated our own barbecue sauce

I'm going to de-seed this jalapeno pepper and I'm going to dice it up. Okay. All right

Well, you tell me what to do, son, because this truly is all about Bobby today

I'm just following his lead. You know, barbecue sauces, they really differ from region to region

And what I like is a red barbecue sauce, a ketchup-based barbecue sauce. So that's what we're going to make today

And I'd like for you, please, to dice me two tablespoons of this onion. Okay

And I'm also going to skin a little bit of this ginger. I love a good barbecue sauce

I love good fresh shrimp, which we have in abundance here in Savannah

And I love the two of them together. What we're doing is sort of like an appetizer for them

This is not going to have a side with it. This is just going to be the barbecued shrimp, and it's going to be skewered, and we're going to do it on the grill top there

On the grill. Right. I'm just going to cut off maybe the top third of it, and then I'm going to grate it really finely

So there's your two tablespoons of onion, son. Perfect. And we've got two cloves of garlic there

If you'd mix those up for me. I will do it. And I'm grating away on this ginger

I'm trying not to grate them. That ginger is smelling fabulous. Ginger has such flavor, and then it can be so hot sometimes

Love it. I'm going to add one eight-ounce can of tomato sauce

Okay. And I'll give that a quick stir for you, son. And I'm going to move around you if you don't mind for the rest of it

Okie doke. That's starting to smell good. I'm going to use a third of a cup of apple cider vinegar

Okay. And I'm just going to eyeball it. Now, I'm coming in with my garlic

I'm going to use three tablespoons of molasses. Perfect. About right. You know, in something like this, so what

if it's not slap-a-dab on the money. You can see I'm not concerned with it. No

Two tablespoons of brown sugar. Okay. Two tablespoons of ketchup. In we go. Okey-doke

And a little bit of salt and pepper to taste. But that's smelling really nice so far

It is smelling nice. We're going to let that simmer a little bit

and we're going to move down here and go ahead and get our shrimp ready. I hope that you like it

I love it! It's got a little spice. It is hot, y'all

Well, you know, if we need to, we'll add a little bit more tomato sauce or a little bit more ketchup

Oh, I think it's going to be good. I think it's going to be good. All right, one and a half pounds of freshly peeled and deveined shrimp

These are ready to go. Yes. All we have to do is salt and pepper these. Yes

So now all we have to do is skewer them. So if you'll start to do that, and I'll make the glaze while you're skewering the shrimp

I'm going to use one third of a cup of apricot jam to start. Okay

Two teaspoons. of apple cider vinegar. I'm gonna use one quarter teaspoon of pepper flakes

So this is gonna get hotter and hotter. And I'm gonna eyeball a third of a cup of this sauce. Okay

So about one and a half ladles worth. Gosh, that's, yeah, that's

And we're gonna make this clay. Looks good, Bobby. Does look good. There are two ways that you can do this

You can take your shrimp and you can coat them in this sauce first and then skewer them and put them on the hot top

Or you can do what we've done, which is skewer them, put them on and we're just gonna kind of

I'm just going to spray this so that our shrimp won't stick

Let's go ahead and put the shrimp on. Okay. And then as we do that, we'll just baste them

All right. And we're just going to put those... Yes, sir. Right on there

Yes, sir. And I'm going to go ahead and baste these now

Okie doke. And shrimp are, you know, shrimp are one of those things that don't take a whole lot of time

This should be maybe a minute per side. And then you want to let them sit on the grill because you want that brown sugar and that ketchup to almost candy on those shrimp

Kind of a caramelization. Yes. And when we roll them over, I'll glaze the other side

All right, what do you think? We can flip. Yeah. Flip them all and we'll..

Suck it to me, suck it to me, suck it to me. Ooh, those ones in the middle. Yes

Ooh, and those too. Ooh, Bobby-licious. I told you This is so easy I gonna go ahead and garnish the plate I cut you a lemon

Does look great. Beautiful, son. What do you think? You want to give it a shot

Son, I like the way you roll. Yeah, me too. A little bit of lemon juice on it

Is that all right with you? Yes. I got a feeling they're going to be pretty good

I got a feeling you're right. Ready? Yes, I'm ready. Cheers. Cheers

Holy camoly. Pow! What else can I say? We'll be back in a minute

With grilled crab cake sammies. Stick around. That's good. Up next, Bobby's showing us the cutest crab cake sandwiches

that are going to go along with my fried potatoes and parsnips

Boy, Hattie, I'm liking this. Yeah. And later, you're not going to believe the dessert we have to finish off this wonderful meal

It's how this world isn't. Mm-hmm. I promised you a crab cake, Sammy, when we came back

And that is my recipe. And then this is actually your recipe, Mom

This is fresh-fried, big-fat Idaho potatoes and parsnips. and this brings back memories of when I was a kid

You used to always do potatoes in a black skillet with fresh onions and stuff like home fries

that you cannot believe they were the best thing ever. And I'm starting with the Big Ian Bobby

All right, you be doing the potato and I'll work on these parsnips

Mandolins have always made me nervous. Any kind of slicer, any kind of a..

Oh, yes. You just have to be careful. and keep your mind on your business when you're doing this

All right, we got plenty of potatoes and parsecs here. Oh, Bobby, yours look good, son

And we're going to do these in your fryer baskets. Okay. Look at these

Ooh. So why don't you fill me up? Those turned out so pretty

Yeah, they're gorgeous. And these aren't going to take that long to cook, because it's really, really thin cut

Uh-huh, we're going to love, love, love these. Mm-hmm. All right, let's go ahead and drop these

Yeah, I'll keep an eye on these while you go ahead and get started on our crab cake, son

We're starting with one pound of fresh crab meat, and it's already been picked through for shells, and it's completely ready to eat

I'm just dicing these green onions. Yeah, that's fine. Go ahead. I need that and the celery, please

Okay. So I'm looking for about a quarter cup of diced red pepper. What I like a lot about this recipe is that it doesn't have a breadcrumb filler, which can really kind of steal away from a good crab recipe to me

It's really mainly just fresh crab and then some diced vegetables, and it is going to be so, so good

Yes. All right. These are looking good, Bobby. Yeah, they shouldn't take but just a couple of minutes, I think. Yeah

If you really wanted to add a lot of color, we could do carrots, we could do beets

What, here? Yes. You could do yams. You could do, there's a lot of different things you could do. Yes

So I'm going to take these up. These look like those little potato sticks that you buy in a can

You know what I'm talking about? Yeah, and they're ready just like that, aren't they? Yes. Mm-hmm

Look delicious, Bobby. You can't hardly tell the parsnips from the potatoes

Now, I'm going to just salt these real quick. So I've got my cut red bell pepper, and that looks beautiful. Okay

I'm going to add two tablespoons of mayonnaise. And I'm just chopping up your celery, son

And Dijon mustard. Two tablespoons. And I'm eyeballing. One, two. You got my stock of celery, Todd

I do. I'm going to zest a little bit of lemon to add to it. There's your celery. Are we going to do salt and pepper

We are going to do some salt and pepper. You can feel free to do that. That's just to taste. And what is that, son

One of my favorite things with seafood is Old Bay seasoning. Okie doke

How much do you want in here? Two teaspoons, please. Okie doke. And we're going to fold this together, which you also taught me nicely, so we don't tear it up

You know, you could really beat that crab into a mush if you weren't careful. This smells delicious

And I'm going to take some really nice looking fresh white bread here. It's kind of a thin, thin slice

And I'm just going to take the crust off of it, and we're going to build these little sammies. Okay

And I think you see where I'm going with this, Mama. Oh, Bobby. That's good, right

We're going to go ahead and put it together. Okay. And a little olive oil on either side

You got your brush and your olive oil right here. And we're going to put them right on the grill. Boy, Heidi, I'm liking this

Yeah. Make a thin layer. This salad is wonderful, Bobby. It is great

And like I mentioned earlier, that crab is totally ready to eat. So we don't really have to cook it

What we're going to do is we're going to get some really nice grill marks on that bread and just kind of warm it up, you know

Now olive oil is going to give it a nice little flavor and it gonna help it crisp up going to be crunchy when we bite into them Nice grill marks

We've got to watch these closely. They're going to cook fast. I'm going to grab the chips

Okey-doke. And go ahead and begin to put us a plate together. This side over here is really, really hot

And sticky, so I'm just going to kind of push that to the side

See how my mama burns my food. Got to just keep me down, don't you

That's Michael's. Keep me in my place, exactly. That's Michael's. I agree. This one's yours. This is mine

These are almost appetizer size. I know. Wouldn't a fresh tomato be good on that

It would. Or a slice of cucumber would be good on it, too? I'll tell you what else will be good on it

Your mouth? My lips. Something you've always taught me, too, is that when you first do a recipe

to always go exactly by the recipe and do it exactly like that. But after that, create it and make it really your own

And I would put a slice of cucumber on there just as quick. Oh, my God

Delicious, son. I love the olive oil on the bread that gets it so nice and crispy

And there is so many ways that you could take this. It's kind of like a panini

So, Bobby, son, what's next? Five words for you. Cocoa, nut, lime, cake

Stick around. We'll see you in just a minute. Okay. Don't you love it? I'll follow you anywhere

Don't you love it? Coming up, the fun keeps going, y'all. Why am I standing so far back

Because I might do it to you. as we finish up with a beautiful, beautiful dessert

Almost looks too good to eat. I'm in here with my precious child

and we're going to finish up our meal today. Bobby has made some wonderful foods from his cookbook

but I'm going to bring it home with this coconut lime cake

And it's so easy to make, y'all. Bobby's got three sticks of butter, two cups of sugar that he's creaming down here

And while he's doing that, I'm going to measure out our dry ingredients

I've got three and a half cups of all-purpose flour. And this does not have to be sifted

All right, so there's my three and a half cups of flour. I'm going to put in a teaspoon of baking powder

Separate the eggs into here. Please, yes. All right. I love bacon

It's kind of like science. It is like science, son. A half a teaspoon of bacon soda, and then a half a teaspoon of salt

So I'm just going to whisk this together. Like I said, we don't have to sift it

All right. Now over here is our wet ingredients that we're going to incorporate

All right, I'm going to use this wonderful coconut milk. One and a quarter I'm going to use

And you want to make sure they're at eye level. And I'm going to add one cup of buttermilk in my measuring cup

because that will make it easier for me when I'm adding it to my cake

Okay, Bobby. Tell me what to do, Professor. Okay. Dr. Seuss. All right, I'm gonna add a teaspoon of vanilla

Eyeballing. And I'm gonna add a teaspoon of coconut extract. And son, you can just beat our whites

and I'll start adding our yolks. Son, put yours on high. Now, when you're doing egg whites

Huh? When you're beating egg whites, you want to make sure your eggs are at room temperature

So I'm going to add my flour and my coconut milk and buttermilk alternately

I'm going to begin with flour and end with flour. It makes for a much creamier batter

All right, the egg whites are ready. All righty. Those are great

All right, our liquid. While I'm doing this, why don't you take our cake pans

We're gonna make three layers, y'all. Spray our pans and get those ready for the oven

And we're spraying them with a non-stick that's made for baking. All right, we're almost done, son

All right, so in goes the last of our buttermilk. All right You know if I was a prankster you know what I could do

You could mess us both up. I would never do that to you

Well, then why am I standing so far back? Because I might do it to you. Well, you didn't get nothing but yourself

Dead gummies. All right, now I'm just going to go in with my spatula down there

and make sure that all of that is away. Now, all we want to do is just fold in our egg whites

Okay. And, of course, you know what I mean when I'm saying fold

Don't beat it up. There you go. Mm-hmm. Beautiful. So we're going to try to measure these out as close as we can, son

And I love to use my measuring cups. Now what Bobby's doing right now is beating the bubbles out

In order to get this one even, we're going to give him the last of the batter

All right, there we go. That easy. We've got our cake. Now we're going to stick it in the oven at 350 for about 18 to 25 minutes

Get the dough, Mo. Okay, get the dough. I'll get the dough

It's going to be delicious. Y'all stick around because we're going to finish up in a second with the frosting

and we're going to be eating cake. Up next, y'all, there's nothing I love better

than finishing the day with my son, Bobby. I love you better than butter

Is that for real? All right, Bobby, we're fixing to bring it to the house, son

Now we're going to make the icing for our coconut lime cake. I'm going to cream one cup of butter

and I zested this lime. And you are going to get me a third of a cup of lime juice

All right, so I'm going to cream this, son. Whenever you get that juice ready, you just pour it over here in the butter

Okay. This is an easy, easy frosting, y'all. I'm going to come in here with five cups of powdered sugar

I got your lime juice ready. Bang. There you go, son. And this is not going to take but a second

It looks like it is, but it's not. It sure does smell good

Doesn't it smell good? It does. The lime just brings it to life, doesn't it? Mm-hmm

All right, look how quickly that did up, Bobby. All right, now we're just going to fold in an 8-ounce container of whipped cream

All right, sonny boy, I think that's it. All right, so here we go

Mmm. So we just want to stack our layers together, separated by the filling

Now I'm just going to break this off. And it's all right if it's sticking up because we've got another layer to go

Little coconut? Little coconut. This looks like something Grandma Paul would have made. Perfect

Grandma Paul made a lot of cakes, didn't she? Mm-hmm, she did

And then we're just going to cover our whole cake with a coconut shaving sun

Why don't we put a few twists of limes on it? I think it's just perfectly beautiful

Almost looks too good to eat. It almost do, don't it? Mm-hmm

You could almost sell that. Almost could. Looks beautiful. Mm-hmm. Cut it, Pearl

Okay. There you go. All right

That's a good-looking cake. It is a good-looking cake. Bobby, all the food was so wonderful today

Thank you. I'm real proud of it, too. Mm. Mmm. Mmm. It's out of this world, isn't it? Mmm

That lime gives it a really nice finish. It's just enough that you can taste it, you know? I always love being with you

You're so precious to me. I love you. I have fun, y'all

I love you better than butter. Say, for real? Thanks, y'all. Love and best dishes

Mm-hmm. From her kitchen to yours. Mm-hmm