Southern Seafood Show

Hey y'all, I'm Paula Deen and I'm so excited because I have the honor of competing in this year's Great American Seafood Cook-Off

This year the competition is going to be in New Orleans and the recipe that I'm making is a secret

So for right now, I'm going to cook a crab stuffed shrimp recipe so Michael can have a tasty meal to eat after I'm gone

And you know, one of my all-time favorites after a seafood meal is my grandgirl's fresh apple cake from Georgia

And finally, I'm going to head to the cook-off for a Southern Seafood Spectacular

So y'all stick around. You're not going to want to miss the finale of this competition

I've got some good news

I've been requested by the governor of Georgia to represent Georgia in the Great American Seafood Contest in New Orleans, Louisiana

Whoever wins this competition is going to be crowned king or queen of the Great American Seafood Cook-Off

So with that in mind, today's show, I'm going to be in there cooking seafood

All right, now I've got my basil, because with this first dish

I'm gonna be making a basil cream sauce to serve over these shrimp

Now I'm gonna start with a little bit of butter and a little bit of olive oil, about half and half

All right, and into our oil, I'm gonna throw about a half a cup of chopped green peppers

and I'm gonna add, oh gosh, three onions should do it. We're gonna throw those in the pot along with our bell pepper

and we're just gonna saute those until they're just kind of translucent

All right, so while those are sauteing, we'll move over here and start mixing up our crab

Now in our bowl, we're gonna start with one egg and he looks like a good one

We're gonna add two tablespoons of fresh chopped parsley, four and a half teaspoons of heavy cream

and we got about a fourth of a teaspoon of dried mustard

two tablespoons of mayonnaise, and this is the only filler in our crab cakes

and it's just a little saltine cracker crumbs, about a half a cup

Put in the juice of a half a lemon. Ooh, that lemon had a lot of juice in it

All right, those onions and bell peppers look like they're ready. So I'm just gonna toss that into our bowl

Now I'm gonna add a pinch of cayenne pepper. All right, and I'm gonna add a little garlic powder

I want them to stay nice and chunky. So I'm gonna do all my mixing right now

I've got all of our wet ingredients nice and mixed. Now I'm gonna fold in half lump crab

and then I've got my claw meat. The only thing is you'll wanna go through it

and make sure it doesn't have any little shells or cartilage in it. Now we want to stir this up very gently

because I don't want my crab to wind up in little pieces of mush

All right, now these have been split down the back, and I'm going to take them to the last joint

Now I'm going to butterfly this shrimp. I'm going to take my knife down pretty close to the bottom

but you don't want to cut it all the way through. You want it to have a solid bottom

All right. Now I'm just going to get me a spoonful of crab

Doesn't that look good? I think they're just yummy. So I'm going to come in here with my crab

And then I'm going to take a half a piece of bacon. And I'm gonna run him around there

And I'm just gonna pin him up with a toothpick. Mmm So do y wanna know what I cooking at the seafood cook I can tell you yet Because I don want anybody to steal our ideas

But, guess what? I'm meeting my brother. I'm meeting Bubba. And a couple of the guys from the management team from the Lady and Sons

But we'll have a ball together. So, I'm going to be cooking in this contest

and getting in a little R&R too, I hope. Now, all I'm gonna do to prepare these for the oven

I've got olive oil and butter, and I've got a little paprika mixed in with it

Because this dish cooks so quickly, I wanna make sure that it browns

and the paprika's gonna help it brown. When I come back, I'm gonna show you

how we make this magnificent sauce at the Lady and Sons, a basil cream sauce that we're going to drizzle over our shrimp when they're done

But when I do put these in the oven, we're going to put them in a 350 preheated degree oven

The amount of time that you cook them really is going to depend on the size of your shrimp

So we're just going to have to watch these because we don't want to overcook these beautiful shrimp

They cost way too much money to overcook them. I'll see y'all in a minute

Hey, y'all, welcome back

I'm just over here trying to get this shrimp smell off my hands, and I needed to wash my basil

All right, now we're ready to make that delectable basil cream sauce that's served on our stuffed shrimp at the restaurant

All right, now I'm going to start with a little olive oil, and I'm going to saute some very finely diced onions and a teaspoon of finely minced fresh garlic, and I'm just going to saute that around

Now I'm going to deglaze my pan by adding a fourth of a cup of white wine

While that is evaporating, I'm going to come over here and I'm going to make us a quick roux

So I'm just going to be melting me, oh gosh, about a half a stick of butter

So our wine's just about out of there. Now we're going to add two cups of heavy cream

Ooey, ooey, ooey. Now to this, I'm going to add about a teaspoon of chicken base

So the chicken base works nicely. It's just going to give it a punch

And I'm gonna let this cook until it reduces in size by about half

So that's good to go. Our butter's ready. I'm gonna put in just enough flour

to maybe equal the butter that I had in there. All right, that looks perfect

This is just to tighten our basil cream sauce. And our shrimp are ready

Mmm. Mmm-hmm. Mmm. Look at that. All right, I'm gonna add probably a teaspoon of roux to our cream sauce

And now I'm gonna add about three tablespoons of pesto. Look at that

Look how beautiful that sauce is. Oh, yum. I'm so hungry. All right, I've got some rice back here

because with this dish, we serve a jasmine rice. And the jasmine rice is just so good to me

with our stuffed shrimp. All right, so I'm just going to load my bowl up with rice

So I'm just gonna take my plate and unmold my rice onto my plate

Now I'm gonna take my shrimp. Ow! Mmm, mmm, mmm

I think I'm gonna slip these toothpicks out. toothpicks out. Least I get so excited that I choke on one

Doesn't that look yummy? Alright, now I'm just gonna drizzle a little of that sauce

This is really getting me in the mood to cook seafood Alright now I just gonna sprinkle that with green onions And I just don see how I can improve it So what you say let taste it

Oh gosh, I know I've swallowed my tongue. Gosh, if the dish that I'm cooking is half as good as these, maybe I can be queen of the seafood festival

Who knows? I've got to clean up and fix Michael a plate

And when I come back, I'm going to be making you Grand Girls Apple Cake

from Georgia. It'll melt in your mouth. Hey y'all, we're back and I'm still a little nervous and I tell you what, I got carried

away with my bacon. Would you believe I've already made two cakes and I'm fixing to make

my third one. You're going to love this cake. It's called Grand Girls Apple Cake from Georgia

All we're going to do is just plop in our ingredients. I've got two cups of sugar

three eggs. Where did I take this cake one day? Oh my goodness, and they had a fit over it

but I can't remember. One and a half cups of oil, so you know this cake is going to be moist

and a fourth of a cup of orange juice. And I've got three cups of all-purpose flour

a teaspoon of baking soda, and about a fourth of salt, a fourth of a teaspoon of salt

All right, I'm just going to stir that together. Can you believe none of that sifting

and alternate mixing? So you can kind of understand why I got carried away with my cake baking

Alright, we're just going to mix those ingredients together. Alright, I'm going to throw in a tablespoon of vanilla

And one tablespoon of cinnamon. And that's all it is to putting that cake together

All right, now I've got three cups of diced green apples right here

and I've had them soaking in lemon juice. So I'm going to just take this and dump it into a colander

and give it a couple of shakes. All right. I'm going to fold in the three cups of apples

a cup of shredded sweetened coconut, and one cup of chopped pecans

And our cake is complete. Now I'm going to put this into a preheated 325-degree oven

and I'm going to let this bake for about an hour and a half. Okay

All right, I'm going to wipe my hands and come down here, and we're going to prepare our pan for our cake

Now this is baked in a 10-inch tube pan. I'm just gonna spray it real good and you want to make sure you get that center

sprayed well so it won't stick to that when you go to take it out. All right so

we're just gonna dump this in our cake pan. One of the attractive things about

this recipe is it's so blooming simple to make. So that's all it is to our apple

I'm gonna put this in the oven. And we're gonna let that cook

I've got one cake that should be ready to come out, so I'm gonna pull it on out

Oh, my goodness, it smells wonderful. About five minutes before the cake's ready to come out of the oven

make a buttermilk glaze for it. Just bring butter, sugar, buttermilk, and bacon soda

to a rolling ball. It's just that easy. And I'm going to come over here

and I'm going to take a skewer. I'm just going to run a few holes in here

because I want that buttermilk glaze to get all through this cake

All right, so here we go. All right, now we're going to let that sit

I've got one already ready back here that's been sitting for an hour

you can see the difference. This is after an hour of soaking up that buttermilk glaze

Guess what I just heard I heard apple cake I gently gonna just flip my cake up I think I can go ahead and cut it and have a piece

This cake makes a great gift to take to somebody because it's almost no-fail

Look at that. And I can't taste this without a dollop of fresh whipped cream

and then I'm gonna sprinkle a little cinnamon sugar, just cause. I don't have to have a reason, do I

And a little mint. All right, I'm ready to dig into this delicious cake

and then I have got to go. I'm running so late, and I've got so much to do when I get there

Mmm, this is so delicious. I'm going to clean up here a minute

I'm running so short on time, but I'm not going to leave without leaving y'all with a few tips

no matter how big a hurry I'm in. So I'll see y'all back here in just a minute

Mmm! I have to say that when Michael and I have company

our favorite meal to prepare them is a Low Country Bowl because we know the food is going to be wonderful

Michael cooks an absolutely perfect Low Country, but it's also going to free us up so that we can spend time with our friends

And you can do this easily enough just through a little prep work

You can have your corn in the freezer, your sausage in the freezer, your shrimp in the freezer

All this can be ready and waiting. You can use fresh corn or you can buy frozen corn

And then when it's time to start cooking for your guests, all you have to do is put you on a pot of water

add Old Bay Seasoning Mix, throw your potatoes in, throw your sausage in, your corn

and then last but not least, your shrimp. And throw those in just for the last five minutes

And for this meal, you won't want to serve it without a few condiments like hot sauce, lemons, cocktail sauce, and tartar sauce, and cold beer

All you're going to need is just a few friends, and you're ready to sit back and have a great night

Well, y'all, I'm ready to go. I've even managed to fix Michael's plate

He's not home from work yet, so I'm not going to get to see him before I go. And I really need for y'all to come go with me

This is a beautiful city, and I'm so excited to be representing Georgia

in this year's National Seafood Competition. It is a real joy to welcome Paula Deen

I have a great team with me. I've got Dustin and Jake from the restaurant

and of course my brother Bubba, and we're gonna kick some butt

I think it's safe for us to say now what dish we're preparing

our recipe is a seafood pot pie. We're putting shrimp, we're putting oysters, crab, scallops

and since we're in Louisiana, crawfish. So we think we have a very good chance of winning

Ain't that right, Jay? Yes, ma'am. Ain't that right, Dustin? Yes, ma'am

Are we in it to win it or what? Has anybody seen my brother Bubba

Everybody around here better hold on to their recipe is all I got to say if Bubba's in the house

While Bubba was snooping around the competition, I was trying to be a good Georgia girl and offer some help

Would y'all like for me to come over here and help y'all? Would you like me to help you win the contest

But then it was time to get some serious cooking done. Phew, was that tiring

I think we came up with a winner, but now it's up to the judges

Oh, well, I didn't win, but I had a lot of fun

Well, listen, America, until next time, I want to send y'all love and best dishes from our kitchen to yours