 Hey y'all it's Tammy. Today we're cleaning shrimp, butterflying shrimp, frying up some shrimp, and it's gonna be so good with the baked potato I made while I was at the grocery store. So y'all pull up a chair and enjoy how to make good fried shrimp. Hey y'all it's Tammy with Collard Valley Cooks not starving. I just got back from the grocery store and I'm in a butterfly-fused shrimp they had some on sale they had one pat left and that's that wonderful white lily self-rising flour. It makes a good biscuit and it makes a good fried shrimp and it makes good everything. And I'm gonna show you how to clean them real easy the butterflying and get them in a skillet and have them in no time and boy are they good. So you can bomb already you know I like the big ones now if you want to use a smaller shrimp you can and you can pound it out and I'll show you what I'm talking about in a minute. But if you'll just take a fork a large dinner fork and run up through the center of the shrimp so it's right on the top of the shrimp his his line goes right through there so you just pull it up. Now if you want to buy your shrimp already deveined you can do that but you do not need to buy it pre-cooked okay. So make sure he's clean and you don't leave anything nasty in there okay. So it's best to do this near the sink so I ain't no shrimp expert. You know I couldn't go down to the pond in the pasture and catch me some shrimp. I guarantee it. I guarantee I didn't catch no shrimp in the pond. Yeah here I catch shrimp in the net but we usually just buy it. Chris buys so much to fish with it's crazy we could eat shrimp every day. As much money as he spends on buying shrimp. Alright there it is with the tail on it. I'm not doing any more like that because it's pain in the butt and then I got to worry about it okay. I don't even know if they can see this good because you're kind of not on the side you ought to be on. Alright you see that right there that's what the fork brings up see it. So it works good it works very good and the more you do it the better you'll get at it and I'm not an expert like I said. But you know what these are gonna be delish. You really shouldn't cut them so far down as I've been doing. Cut them about like that. Alright there's one two three four five one two one more. Tell me about the first time you ate shrimp what you did. That wasn't me. Who was it? I had a friend that they went for prom probably in high school they lived in the mountains in North Georgia and they probably went to Red Lobster or somewhere like that and so they ordered shrimp and they got what do you call them the shrimp with the shells on the cocktail shrimp. Yeah like cocktail shrimp or whatever and so they ate them and they were like well they're okay they're pretty good they're a little fishy or whatever you know. They went to school it's just a different shrimp or different color. They went to school and asked one of their teachers in class they said Mr. Coke so-and-so have you ever had shrimp and he was like well yeah and they were like did you like it and he said yeah I liked it pretty good and they said well it's it's we like it but it's crunchy ain't it and the teachers said what are you talking about they said it's it's real crunchy he goes no shrimp's not crunchy and they said well yeah he goes what'd your shrimp look like and they described it to him and he's like you're supposed to take the shells off of it and de-shell it and all that you just ate the shells and all you're not supposed to do that so I'm sure everybody in Red Lobster or wherever it was was checking those boys out I'm sure they all got a good laugh out of. Did their dates eat it that way too? Probably. Alright this is soul food seasoning it's got a kick and it's real it's really salty so you don't put salt you just use it it's from Dollar General Clover Valley then you're gonna put some pepper on them and no I don't put it in my flour a lot of people want to know why I don't season my flour well when you're using flour to bread stuff don't you throw a lot of it away yes most of the time and all those seasonings that you have to put in there extra to season that much flour you're throwing away too so I always season this we're gonna pour a little bit of buttermilk on it not a lot just a little enough to wet it it's hard to judge exactly how much flour to get unless you fried stuff a whole lot and you're always gonna have a little bit leftover that's the way it is some of y'all might have been doing it so long you feed the same amount of people but you know even no matter who we are our lifestyles change you know you know we're young and we're just feeding ourselves we get married and then we get a couple of kids and we're feeding us and the kids and then our kids leave the house and then it's just us sometimes in the spouse and then sometimes we have to take care of our parents I mean sometimes we're by ourselves I mean so lifestyles change and all you gotta do is reduce your cooking by really whoever's eating all right we're gonna throw a little oil in the skillet now like I said if you've got small shrimp all you have to do is put your shrimp in a zip lock bag and pound it and it'll get flat and really wide and big if you want to impress somebody with a smaller shrimp now we're just gonna use some self-rising flour I put a little bit of oil cooking oil in the skillet to get it hot and we're gonna turn it up on high and now all we're going to do is put plenty of flour on these self-rising flour make them nice and crunchy that's all you need make sure you put your soul food seasoning on there it's got a kick to it but it's not enough that they're gonna be hot and spicy it's just enough to give them some flavor but don't go real heavy-handed with it or it'll be too salty and too hot just slightly sprinkle it like I did when every time I do this I think of chef Cormann in Atlanta chef Cormann is has a channel I know a lot of y'all watch her and she does shrimp and fries most everything with self-rising flour like I do and she's a chef so she's not just a home cook that does it she's a chef that does it too all right so you can test your oil it's ready we're gonna we're gonna lay these in here and then how y'all like our new light we gave it the best pro shot yesterday it's supposed to go in a boat just shine on fish I guess I can see it good yeah I hope it's not like you know how sometimes the light will not do it well all right that's not gonna take but like a minute all right so I'll let you tell your story while you're showing them the shrimp and while ago she asked why that shrimp was different color there are like there's white shrimp and brown shrimp that there are shrimp that are different color okay but anyway we're watching this shrimp fry take very long the first time I got on a treadmill we were at a hotel and I got out and went down to the workout room this is when I was in good I was in really good shape because I was still young and I got on the treadmill and I tried to figure out how to turn it on and it wouldn't turn on I was like well this thing how does it work I guess you just and so I started kind of running on it a little bit and it did move and so I just okay I'll just work out on it like this and it was really difficult and I couldn't hardly run I just about had to walk and hang on to the rails and push it and all that and so I stayed on it about 20 or 30 minutes which was a lot less than what I usually did and there was there was a lady that came in there and she was working out and she just kept looking at me and I thought well she looks like I'm good looking or something and I got down to the I got off the treadmill and I was over there wiping my face and all that kind of stuff and then she went over there and turned it on and pushed the buttons and everything how it was supposed to turn on and started running on it and I was like oh it runs he didn't even know his electronic he got on the treadmill and worked out on the treadmill without it was quite a workout to my power not going off because I didn't get the spot button yeah all right here we go let's go there really quick no time at all that's a we didn't have to double dip it we didn't have to you know dip it and then dip it in the flour and then turn around and dip it again and that's that wonderful white lily self-rising flour it makes a good biscuit and it makes a good fried shrimp and it makes good everything but anyway I think the lady was pretty impressed that I could do that for 20 or 30 minutes because that did that did take a lot of power and strength and endurance that's what you think now if y'all are here we give you about a shrimp and a lot of y'all probably thinking Lord I could eat that much shrimp by myself well so could we but we are trying to do better aren't we Christopher yep tell them how much weight you've lost so far I went from 226 to 2 12.5 this morning that's pretty doggone good y'all and nothing grabs my tail more than to go to a restaurant and get shrimp and it and it be overcooked so don't overcook it okay it should only take about a minute on both on each side at the most and I've already ate lunch I had a potato I didn't know she was gonna come back from the grocery store shrimp say I only get a couple of them to okay and you can show them this this is a recipe in our food cookbook right there it is and I was gonna show y'all a couple of things and that is I got some good salad stuff I got me some collard greens onions I didn't give up a day is because they're too soft and they won't last long I got a couple of ears of corn some onion so I've been reading and it says if you'll get a cheddar instead of a different kind of cheese it will take less of it to make some taste cheesy so that's what I got oh and I got us I bought our ground beef this way so I could pick it up in quarter-pound servings and cook it and then I also got us a watermelon and see how nice and yellow the bottom is that means it's gonna be good and right and then what else is that it oh I got some good bread oh and I got popcorn so that we can pop popcorn for a snack we used to eat popcorn like this all the time and I got popped corn stuff all right let's give this a taste get a close up and it pretty old it's gonna be good with my but with my baked potato clap you're not gonna believe this what you know how I am you know how good I am at tasting things I can taste anything I got a really good palate this shrimp was pre-frozen we live right here on the coast yeah and we got pre-frozen shrimp you can taste it it tastes similar to the freezer now some of y'all can't tell the difference but I sure can so it's not fresh shrimp we'd have to go get it from somebody else we'd probably be better off making the shrimp that you fish with cuz they're live aren't they yes but you're not supposed to do that that gets those guys are not selling food grade shrimp oh they're not supposed to you're not supposed to eat that okay but I'm sure there are probably people that do but I would not condone that no but you can go catch your own shrimp and this is this time of year I mean it's delicious where you can do it and you can catch them with nets out of the river and eat them this recipe is perfect it's the right amount of salt without being too salty it's crunchy it's perfectly fried it's not overcooked it's not under I mean it's really good y'all so most people would think it was delicious but I'm pretty picky about my shrimp yeah it's hard to find a place where they actually serve fresh shrimp year-round mm-hmm and no matter where you are right you know you can be on the coast a lot of people think this cuz they take a vacation on the coast that they go in restaurants me and Chris used to have a place at Minnesota we were there all the time and I'm not kidding I don't think we ever found a restaurant that served fresh shrimp or fish hardly but that every once in a while you'd find one that had some fresh fish but now there is a restaurant in Darien that serves fresh shrimp yeah what's the name of it being J's being J's and then some of these down here I think sometimes will have it I don't think they always have it but I think sometimes they do yeah I've had fresh shrimp here before yeah I'm gonna cut watermelon I'm gonna have me some of my baked potato and we will catch you next time on color Valley Cooks y'all fry up some pretty shrimp for your sweet heart they'll love it bye y'all love ya thanks for watching