Bayou Shrimp Spud… Trust Me, You Need This Recipe

Oh my goodness I can't even talk folks. Oh yeah. Cheers y'all. This is it right here. Okay folks listen some of you guys have been around here for a minute you know what it has been a while since I went ahead and made another you know a spud slash baked potato. This time you guys already read the title so you know we're doing a barbecue baked shrimp spud right. Listen we're gonna make a cheese sauce. I already gave you a hint when I said the bayous right. So with that being said let's go ahead and turn this on and don't forget if you're new here let me just bring you up to speed. Everything that you're seeing right here the full ingredient list is on my website that's smokingandgrillingwithab.com and that's w-i-t-a-b.com. All right so look this is the first thing we got to do right. So you want to go ahead and wash your spud. I've already washed them and dried them right. The thing is you want to get something that at least sit down like this. You see how these are these are like the best one. If you ask me this is like the best one right. So check out what I'm going to do. I take a fork and I'm going to go ahead and just put some holes in here to allow some of the steam that's in the inside for it to you know come out. Now I know how I'm gonna be opening this. I don't do it on the back side and all of that. Just do it on the top. Now I want you guys to pay attention to this part right here. I draw an imaginary line with my brain and then I just go ahead and I just trace that line and I just put it in like this. If you notice look I'm gonna go all the way to the end. All right so now that we got all of these done you can see the holes. I got some foil. This is what we're gonna do. I'm gonna take my extra virgin olive oil. I still like to just put a little bit of this on here like that and then what I do is I just massage this all over right. I'm trying to keep this one halfway clean. You know I mean to keep it oil free. All right so once we have it done like this give it a little bit of the crisp right. Now I got a little level up for you. This right here if you guys know I like to use the baking seesaw. So I'm gonna put it on 350. Then we're gonna go ahead and set our time and we'll set our time to about an hour and 15 minutes. Now you do have an option we can go with 400 degrees and just set it for an hour. Either or you know that works and we hit start. Here we go all three they wrapped up. Now this is what we're gonna do. I got them on this right here. This is gonna be for when I take them out. You can just take these folks and take them and just put them in there on top of your you know your grapes. Now we only got a few more minutes before this is ready right. I got my shrimp took off the tails right. So then I got my four seasonings right here. I got butter and I got black pepper. Now what I want to tell you guys is listen to this part right here. The way it is on my website for you guys that you know go there and download it or take a screenshot when it comes to you know seasoning this. I take all of my seasonings and I'm getting ready to use and I group them all together. So now this all goes together when I cook it. The butter is going to be what I help you know help melt and that's what we're going to saute in there right. But meanwhile we want to do a dry marinade right. We want to go ahead and add these and this inside here. So now I'm going to add some of my Creole kick. You guys if you don't have it you can use your favorite uh seasoning you know Creole seasoning. We got our garlic, onion and a little bit of this I like smoked paprika. Now you want to get in there and just work it and then you guys can see look you see that right there. Now the longer I let this sit on there the deeper it penetrate this shrimp and get that way when you bite it you want to just not taste them on the outside you want to taste it throughout. All right look I took off my glove because you know that was uh it had the oil on it and the seasoning you don't want to contaminate everything right. So now you just hit it with this fresh cracked black pepper. Here we go I got a little fire under here look I got a medium this is um it's like almost a medium low flame you know why because I want to go ahead and protect my butter right. Now if you guys look at this and look at the color of my butter this is curry gold folks look how see how yellow that is that's that gold fleck you know gold color. I do use that now if you guys want to put some protection on that you can always add yourself a little bit of cooking olive oil on there. I just add myself just about a tablespoon right and we go ahead and let this melt you know nice and slow and organically. Let's just go ahead get this in here what we're looking for is for it to start to curl up change color. It's smile time folks let me just go ahead and put this on here like this. I can get these three small ones in here right so we have them now I have them all bunched up like that I'm going to go ahead and you know mince them then once we do that I just drop these on the top I don't have to worry about those hitting the hot butter. Okay so now what we want to do is we want to just go ahead and grade right I like this you know shredder set up right here because you notice how I got this little box on the bottom this right here a whole one cup of cheese right now look right here I didn't put my fire back on I don't know if you guys have been able to see that underneath the bottle but we like to always start with like a medium flame right now I'm gonna add you know some more curry gold to it that's just a couple of tablespoons right now I'm just gonna go ahead and let this pick up everything that was in the pan already again remember I told you guys this was going to be the base you know I mean uh I ain't gonna lie to you I ate some of the shrimp this is off camera I'm getting ready to drop another steak video boy that shrimp right there that I made I gotta pat myself on the back listen once you get your shrimp done right and it's not overcooked folks some of y'all probably never even had shrimp the right way so when you do get it the right way you might say hey this is undercooked you know I mean you don't want no rubbery texture to it at all all right so we got that there now look I'm gonna put my spatula back up I'm gonna go ahead and pick up my whisk this is what we're gonna do I got everything lined up butter went in we got flour heavy whipping cream right now I'm gonna take some of this I'm gonna add a little bit to it like that now we get to whisk and we start picking it up right what we're doing is cooking the flour taste out right we add a little bit at a time but we only had a little bit of flour to add anyway so twice would get it right I got it all in there we're cooking out that flour that flour taste and we infusing it with the butter and all of the fun that was in here right now right so we do this and we whisk this for about one minute on this medium flame and then when I stop this is what you should see it should be like foaming up like that that one is done properly now after about a minute you know everything settles down now listen we're not building a a room for a gumbo right so we don't need to go so dark now we start introducing you know our heavy cream you can see it kind of like thickens up on its own right there right so now would be a good time for us to add the remainder of our seasonings and I don't reduce my heat down to a super low now if it thickens up on you like this one right here we just add a little bit more heavy whipping cream to it you just don't want it to be so hot like mine was right but like I said we can thin this out and get this more you know more liquefied all right now look at this just a little bit more cream in there heavy cream you know reducing that fire and now what I'm gonna do is I'm gonna turn my fire off because now we got a little heat back in here right so then we just start adding a little cheese to it and we let the residual heat that's in here go ahead and melt it now I tell you guys one cook it's up to you you know I mean it depends on how thick you want it to be no look too much heat and then you get to chasing each other around you know what I mean you know I don't know if you guys have ever had made a cheese sauce and then it clumps up on here so what we're doing now is just letting it work in gradually just like that I know it's gonna take that we're not gonna do nothing else but taste this in just one second once everything all of the shred you know melts all right so now we got this is still a little bit on the warm side right so I'm gonna have to grab it like this now I can see right here over the top we got that little perforated line and I put on here now you guys get something just so that it doesn't burn you you know what I mean if you take it and use your fingers across here like this that's all I'm gonna do I'm gonna take this and you notice look come on in here you see this right here I'm gonna be quiet and let you guys watch all right so what I do is there's two ways you can dress this up you guys can do this on your own I can actually take all of this out put it in a bowl fix everything get it nice and buttery I kind of like mine done the way just like this either way it doesn't really bother me right so once I kind of like fluff it that way I'm gonna go ahead and add a tablespoon of this carry go right here and we're gonna let that go ahead and melt right you want to bring these into play that'll be our shrimp right there we got bacon bits we already got the butter I'm gonna go ahead and turn this off now you know this is where I want to be right you can see it I can see my lines as I whisk remember put a little cheese over here and before I even finish that up I gotta bring what I'll tell you guys is to level up if you guys haven't gotten under this already you better run out and get you some this is that bacon sea salt which happens to be a vegan product right but this right here you want to put that in there right because what you're going to do is you're going to get in here and mix it all up anyway it's a potato folks it's a spud it take the salt now let's go ahead and start adding don't let this look fool you folks these are probably some of the best shrimps that I've ever made I know when I was putting the seasoning and everything on there some of y'all was like oh that looks like a lot trust me when I tell you folks don't skimp do it exactly the way I showed you guys let me just go ahead and add this on here just like this and then to top it off I'm gonna put a little sour cream but wait I ain't done all right so we get this here let's put this on here like that oh man I can't even talk though get some of that that right there it's nice I'm bringing it around so you can see that shrimp we got the potato on there too a little bit of chive oh yeah cheers y'all this is it right here I'm gonna be dropping the steak video that'll be coming up next just imagine that steak with this with this spud right here with the shrimp on it and this cheese sauce man you can taste that bacon cheese sauce in here then we get a lot of butter with it too now this right here is right hold on now I don't even want to you know wipe my mouth like that you know because I'm gonna devour this I want you guys to let me know what else could I had added to this to make this a little bit even more over the top but I do want to tell you guys this listen sometimes doing it just like the simple way not overdoing it I see a lot of videos out here people doing this it's so cheesy and I'm really in the uh in the fact of trying to get the flavors together that they marry together you know what I mean it's just like having it everything working together you know that nice right this right here is fire talk to me down in the comment section below what would you do wait till you see this steak I just learned something I'm going to share with y'all hey with that being said listen if you're new to my channel let me just take the time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out here there's a channel out here that's simplifying these recipes and taking the mystery out of cooking you know what that's a lot of people around here in the background they shuffling and doing all of that because they think they're finna get these other two but I'm taking one home to my folks I'm out y'all peace