0:03
why don't we do some summary type dishes
0:08
today and share what was out there why
0:10
don't we do shrimp creole tarts since
0:12
it's summertime in the heat and the
0:14
shrimp are everywhere here in Savannah
0:15
yes that's an appropriate dish what do
0:17
you think Michael goes off our dock he
0:20
always comes up with shrimp when he
0:22
can't stop fried dock and there's
0:24
nothing like a wild Georgia shrimp so
0:28
somebody can get him right out of your
0:29
backyard I'm gonna start out with with
0:32
some celery here some smashed garlic and
0:34
some bell pepper mm-hmm we're gonna have
0:36
to mince everything up really small
0:38
because you see they're gonna end up in
0:39
these little Fela Cup oh man your onion
0:42
over here for you we're gonna saute it
0:45
all together yeah I've got some butter
0:46
here that we're gonna saute it in and
0:49
then I'm gonna sprinkle about a
0:51
tablespoon of flour over that and that's
0:55
gonna help thicken it up because you
0:57
know you don't want it thin or it'll run
0:59
out of our little cups I'm gonna go
1:03
ahead and get the garlic in the pan okay
1:06
all right and I like the looks of this
1:09
onion so it's ready when you're ready we
1:12
need a little bit of our I'm Way ahead
1:13
of you mama I've got well the butters
1:15
coming don't you fear but not before I
1:18
get these onions again all right this is
1:21
Creole so we've got put it with two
1:23
tablespoons of butter in there some of
1:25
the usual suspects going with our pepper
1:27
and our garlic we've got a little Creole
1:30
seasoning that we're gonna have now I'm
1:32
gonna chop up a couple of tablespoons of
1:34
parsley that Trinity you know that they
1:38
use in every dish that comes out of
1:41
Louisiana and again we got to get this
1:43
stuff minced up really really fine
1:44
because we're going in the real small
1:53
now I'm gonna sprinkle a teaspoon of
2:00
here comes peppers okey dad great
2:06
smelling good got about maybe a dozen
2:10
maybe 21 25 what do you think I'm gonna
2:16
remove these tails and I'm gonna dice
2:19
these shrimp up pretty small too and
2:22
down here Bobby I've got the topping and
2:25
I've already got it made y'all but you
2:27
can go to foodnetwork.com and find out
2:30
about this once we get everything in
2:33
here I'm gonna add 3/4 of a cup of heavy
2:38
cream and about an ounce and a half of
2:41
cream cheese so I'm gonna go ahead and
2:44
measure out my cream there we go yeah
2:50
and mom said I'm not exactly gonna dice
2:52
these I'm cutting them into just you
2:53
know maybe getting 5 or 6 pieces out of
2:55
each shrimp your Sonny Boy I'll help you
2:58
by taking some of these shrimp because I
3:02
don't want our veggies to get like soggy
3:12
so in we go with our shrimps we're gonna
3:20
cook that first second how's this male
3:24
now this is only gonna complement us to
3:26
get this ready and so now I'm just gonna
3:28
sprinkle our vegetables with 1
3:32
tablespoon of flour and that's gonna
3:34
thicken this up and stir them around YUM
3:41
but you know what's gonna kick it into
3:43
next week like cream cheese
3:46
now it says an ounce and a half but you
3:50
know I think when it comes to something
3:52
like my my ounce and a half can be
3:55
anything I want you might be that whole
3:57
eight ounce blocks so it had a three
3:59
sound to you it's good to make won't be
4:02
the first time we've modified for the
4:06
okie dokie alright is that cream cheese
4:11
starts to move then goes our heavy cream
4:16
three-quarters of a cup it looks it's
4:19
mine yes say yeah we just don't
4:22
constantly stir that until it's nice and
4:25
thick maybe five minutes and I'm gonna
4:27
have to taste just a little bit maybe a
4:30
little that's pretty tasty it's really
4:35
I think that's ready mom hmm I put in
4:38
our phyllo cup do good out of this world
4:41
so what we want to do y'all is just fill
4:51
so Bobby I'm gonna get our breadcrumbs
4:53
it's basically just plain breadcrumbs
4:56
parsley a little butter and a little
4:58
Creole seasoning to carry that flavoring
5:00
on through simple topic yes
5:02
we're just gonna sprinkle that on top
5:09
so into the oven now 400 degrees for
5:11
about 15 maybe how many minutes right
5:14
these look teeth totally like darphus um
5:19
yes shrimp creole tarts are ready yum
5:22
yum and they smell fantastic
5:25
yeah oh don't they smell delicious son
5:27
would you want to take those just set
5:28
them right down there son all you really
5:31
wanted to do was just kind of get your
5:34
bread crumbs to a golden brown right
5:37
there and that's exactly what we've done
5:39
you need a plate for these no you gonna
