Up next in 10
Having been in Savannah for a long time, Paula knows just about everyone. The two Russo brothers, Charlie and Vince from Russo's Seafood. Paula has the brother's over to give their secrets to boiled and fried shrimp.
On today's episode of what's cooking with Paula Deen, Paula offers her recipes for boiled shrimp and fried shrimp.
BOILED SHRIMP
Ingredients:
Shrimp
3 tablespoons old bay
1 tablespoon kosher salt
1/2 cup vinegar (optional)
Directions:
1. Fill very large pot with water. Add old bay, salt and vinegar to water and bring to a rolling boil.
2. Drop in shrimp and cover pot with lid.
3. Cook shrimp 1-3 minutes, depending on the size of the shrimp. Do not overcook.
4. Drain shrimp as soon as time is up. Shrimp should be a beautiful pink salmon color. The shrimp should have movement in it when you shake it. If it's not moving, it's been overcooked.
5. Serve with lemon juice, melted butter, tarter sauce, and/or cocktail sauce.
FRIED SHRIMP
Ingredients:
Shrimp
1/2 cup hot sauce
2 eggs
2-3 tablespoons water
Panko (Japanese breadcrumb)
Flour
Directions:
1. Shell the shrimp but leave on the last joint of the shell (As a handle for picking up the shrimp).
2. Use a sharp paring knife and cut down the middle from the top to bottom. Cut deeply but do not cut all the way through.
3. Beat together hot sauce, eggs, and water.
4. Let shrimp soak in mixture for a few minutes.
5. Combine even amounts of Panko and flour (as much needed to coat shrimp)
6. Remove shrimp from hot sauce mixture and shake off any excess. Press shrimp into the Panko and flour mixture.
7. Drop shrimp into hot peanut oil (350 degrees F)
8. Keep turning as these cook quickly
9. Take out when golden brown and place on paper towel to absorb any excess oil.
Enjoy!
Show More Show Less View Video Transcript
0:00
hey y'all welcome to what's cooking with
0:02
Paula Dean today well you know what I
0:05
had the most wonderful experience with
0:07
two brothers here in town uh and they
0:11
are like the
0:13
seafood and Low Country ball Kings of
0:17
Savannah uh they were both born here and
0:21
their family goes so far back and I love
0:24
to hear these two guys talk because they
0:27
truly have that true true Savannah
0:34
accent that only people that are born
0:37
here and lived here all their life have
0:40
and I could listen to them talk all day
0:42
long and these two brothers are Charlie
0:44
and Vince
0:46
Russo uh Russo's Seafood has been around
0:49
gosh I guess since the
0:51
40s um I can't remember exactly what
0:54
they said but I had an opportunity to
0:57
cook with those guys one day and
0:59
naturally was all about um Seafood so
1:03
I'm going to share with y'all my method
1:05
for Boiling Shrimp
1:08
uh I love to be able to find me a shrimp
1:11
with a head on because there is so much
1:15
Rich stock uh rich flavor located in the
1:20
heads of those shrimp but those are kind
1:22
of hard to find unless you go out
1:24
shrimping and and catch your own shrimp
1:27
but uh I'm going to bring a very large
1:31
pot
1:33
uh of water to boil and I'm going to
1:37
season that with
1:39
um depending on how many shrimp I'm
1:42
cooking at least three tablespoons maybe
1:46
even heaping of Old Bay and uh some salt
1:51
about a tablespoon of salt and I use
1:55
kosher salt and uh you can put a little
2:00
vinegar maybe a half a cup of vinegar uh
2:04
in your water if you want to and
2:07
supposedly that helps the the shrimp
2:10
peel easier but you want to bring uh to
2:13
boil your water your salt and your Old
2:16
Bay after it comes to a rolling ball
2:20
just drop your shrimp now shrimp come in
2:24
all different sizes so you'll have to be
2:27
the judge of your cooking time on your
2:30
shrimp depending on how large they are
2:33
but most people use a what we call a
2:37
2630 which means there's 26 to 30 shrimp
2:41
per
2:43
pound um the dogs have something to say
2:47
right now what are y'all doing y'all
2:49
stop lay down sorry
2:52
y'all so you can get some of them that
2:55
look like small lobster tails they so
2:58
big or you can and get little old
3:00
miniature shrimp and uh Michael always
3:04
said that his his mother would encourage
3:09
the boys to eat those little small
3:12
shrimp because Michael and his brother
3:14
would go out shrimping and course most
3:17
days all they would net up was those
3:19
little tiny shrimp and uh Michael's
3:24
mother said that those are the sweetest
3:27
and most tender but I'm telling you what
3:29
it's it's a job peeling those little
3:31
bitty shrimp oh and they are delicious
3:35
they're great for shrimp salad but for
3:38
my ball shrimp I like to use at least a
3:42
2630 and larger so after I water has
3:46
come to a rolling Bowl we're going to
3:48
add the shrimp we're going to cover it
3:50
put a cover on it and cook it for like
3:53
one to three minutes and you'll see your
3:56
shrimp quickly turning a beautiful
4:00
pinky salmon color as soon as your time
4:03
is up you'll want to take that that out
4:07
and drain it hush come here I'm sorry
4:12
y'all there's something on the other
4:14
side of that door over there that's
4:16
getting their interest up so you'll want
4:19
to drain your shrimp and I love I love
4:22
eating my ball shrimp with um melted
4:26
butter or either Tara sauce now my
4:29
Michael is a cocktail sauce fan and all
4:34
those things are really easy to whip up
4:37
to serve with those succulent shrimp and
4:41
remember y'all the worst thing you can
4:44
do is
4:46
overcook that shrimp so don't do
4:50
that all right a ball shrimp is a ball
4:53
shrimp now you can boil it any way you
4:55
want to uh we put uh
4:59
seafood seasoning in hours for for ball
5:02
shrimp there's a little restaurant here
5:05
in town it's kind of a secret not a lot
5:07
of people go to it but maybe one day
5:09
I'll tell you the name and where it is
5:13
but they do good ball shrimp all right
5:15
so do you know how to peel a shrimp I
5:18
start by
5:21
breaking the legs apart just like that
5:26
and then you just pull that shell off
5:29
from the bottom pull all the little legs
5:31
off and you leave that one
5:35
joint you see that shrimp that's a
5:38
perfectly cooked shrimp and how do I
5:42
know that because it had movement in
5:45
it see see that
5:48
movement if it was overcooked you
5:50
couldn't jiggle that
5:54
[Music]
5:57
shrimp so that's how simple it it is I'm
6:02
going to put that one back and you can
6:04
squeeze them with lemon juice you can
6:06
sprinkle them with extra seafood
6:09
seasoning um I love to serve mine with
6:12
drawn butter I know you're
6:15
shocked but that drawn butter is so good
6:18
uh but I'll usually have three
6:20
condiments to go with it I'll have the
6:21
cocktail sauce I'll have tartter sauce
6:24
and then I'll have drawn butter for
6:26
anybody that's kind of like me this
6:29
space that you live in really affects
6:31
the way you feel so my first
6:34
recommendation is start by updating your
6:37
window treatments with Smith and Noble
6:40
Smith and Noble's beautiful handcrafted
6:42
blinds draped Shades and shutters are
6:44
custom made just for you and they offer
6:47
different service options to fit your
6:49
needs to get started today contact Smith
6:52
and Noble to get my special limited time
6:55
offer 25% off on your window treatments
6:59
Plus redesign consultation create a
7:02
space that you're going to love for
7:05
details about my special offer go to
7:07
Smith andy.com
7:09
paaa that Smith and noble.com
7:12
paaa or call 1800
7:16
659
7:18
3300 that's 1 1800 659
7:26
3300 all right let's move on
7:30
to something that everybody
7:33
loves and that's fried
7:36
shrimp in fact I would be willing to bet
7:40
that if you went into a restaurant and
7:43
ask what was their number one most
7:46
ordered Seafood I bet you it would be
7:50
fried
7:51
shrimp now I love the large shrimp for
7:56
my fried shrimp and you'll want to Shell
7:59
them
8:00
and leave on the last joint of the
8:03
shell because you're going to need that
8:06
as a handle to pick up your fried shrimp
8:10
with now I'll take a uh a sharp pairing
8:14
knife
8:16
and down the middle of the back of the
8:20
shrimp I'll bring that
8:23
knife from the front of him all the way
8:26
to the back and I actually like to
8:28
butterfly mine so by butterflying it
8:32
means that you're going to take your
8:33
knife pretty deep you don't want it to
8:36
cut all the way through but you want to
8:39
cut it deep enough so uh that shrimp
8:42
fans
8:44
out and it's it's so so easy to prepare
8:48
fried shrimp um and there's so many
8:52
different ways you can do them but
8:55
usually I will uh mix eggs and hot sauce
9:00
just like I do for our Fried Chicken uh
9:04
and I'll beat my eggs and my hot sauce
9:08
depending on how many shrimp you're
9:10
going to be frying but uh I might use a
9:14
half a cup of hot Sala a couple of eggs
9:17
and maybe two or three tablespoons of
9:21
water and I'll beat that up and I'll put
9:25
my shrimp in that and let them just
9:27
drink up um those ingredients for a few
9:31
minutes and then I'm G to pick them up
9:34
and Shake most of the the wet off of
9:38
them and then dredge them in a
9:41
combination of panco and regular flour
9:45
and
9:46
panco uh is a Japanese breadcrumb and it
9:52
lends the most
9:54
crunchy uh wonderful delicious taste to
9:58
anything fried so I will mix together
10:03
like I said about half and half half
10:05
panco half flour and toss that together
10:08
real good and then I take my
10:11
shrimp uh after I shake off the liquid
10:14
and then I press them in to the panco
10:17
and flour mixture to make sure they're
10:20
well coated and then I'll drop them in
10:23
hot uh peanut oil at like
10:26
350° and I mean these cook quick quickly
10:29
y'all so you'll want to keep turning
10:32
those and when they're nice and golden
10:35
brown take them up because they are best
10:40
when they're not
10:42
overcooked I hope y'all enjoyed these
10:44
tips and until next time I send y'all
10:47
love and best
10:49
dishes from me and the
10:52
dogs okay so now we're moving on to our
10:54
fried shrimp y'all in this dish I've got
10:58
um probably half a bottle of my hot
11:00
sauce couple of eggs and a little water
11:03
and this is the same uh bath water that
11:07
we soak our chicken
11:09
in so if it's good enough for our
11:11
chicken it should be good enough for our
11:14
shrimp all right so this is just panco
11:17
and self-rising flour that I have mixed
11:20
together and it wouldn't hurt your
11:22
shrimp at all at all to um bathe in that
11:28
hot sauce
11:30
for a
11:33
while all
11:36
right so into the hot
11:40
sauce and then into the panco and I want
11:44
to show you that I've
11:47
butterflied I've butterflied my shrimp I
11:50
like to open them up all the way it's
11:53
like you get twice as much
11:55
shrimps shrimps that's a word right we
11:59
were talking about that
12:00
earlier and I really like to do these up
12:04
ahead of time say if I'm having shrimp
12:06
for dinner you know do these at 2 or
12:08
3:00 in the
12:10
afternoon and um just put them in the
12:13
refrigerator and that way they have a
12:15
chance to dry
12:17
out and that panco mixture will really
12:20
stick good to it
12:23
okay so I think we got us a pan full
12:26
I've got my fryer
12:29
on
12:30
350 and this is just like the ball
12:33
shrimp y'all we don't want to overcook
12:38
them listen to those things popping
12:41
Michael was kind enough to when he came
12:44
in from work today he was kind enough to
12:47
call the docks down at lazara Creek and
12:52
uh find out if they had any shrimp and
12:55
they did so he went and got them for me
12:58
I'm going to need a little paper towel
13:00
to drain those
13:02
on Okie do let's take a look at
13:06
them
13:10
whoa what y'all think these are wild
13:13
Georgia Shrimp y'all the shrimp boats
13:16
come in every afternoon to lazara
13:20
Creek and anytime okay buddy I don't
13:23
want to burn you anytime we want fried
13:27
shrimp
13:29
we just go out there to laretta
13:32
Creek and uh get our fresh shrimp and
13:35
there's nothing like them well I hadn't
13:39
even tasted the fried shrimp yet well
13:41
they're good oh good they passed the
13:44
taste test good okay this is how you
13:46
peel a shrimp you take the top part
13:48
first and you peel it around like that
13:50
closest to where the head was grab the
13:52
legs peel it around like that then I
13:54
pinch the tail so oh no you leave the
13:57
tail on there I know I pin it so it come
14:00
out of the tail well I do out with my
14:03
mouth full
14:06
again and then this is how you eat
14:12
them and get those fried shrimp needed
14:14
some salt in it I forgot to put these
14:17
are delicious here thank you I forgot to
14:19
Salt my Pano I just realized that well
14:22
they won't go bad all right so here's
14:25
our French bread okay here's the peeling
14:27
of shrimp again
14:29
pull that part off pinch the tail you
14:32
going to show them till they get it
14:34
right aren't you Michael there you
14:38
go the space that you live in really
14:41
affects the way you feel so my first
14:44
recommendation is start by updating your
14:47
window treatments with Smith and Noble
14:49
Smith and& Noble's beautiful handcrafted
14:52
blind straped Shades and shutters are
14:54
custom made just for you and they offer
14:57
different service options to fit your
14:58
need needs to get started today contact
15:01
Smith and Noble to get my special
15:03
limited time offer 25% off on your witer
15:08
treatments plus free design consultation
15:11
create a space that you're going to love
15:14
for details about my special offer go to
15:17
Smith and noble.com
15:19
paala that's Smith and noble.com paala
15:23
or call 1800
15:26
659 3300
15:29
that's 1 1800 659 3300
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