- I know I cook better than y'all guys mommys.
Ooh.
Ooh. It's a shootout!
Hold up. Hold up.
(light screaming)
(upbeat music)
What's up y'all it's Dream Doll
and you're in my kitchen
and I'll be making jerk shrimp rasta pasta. Okay.
(upbeat music)
So first we start with washing your noodles.
Y'all know it be mad dirty, and dusty in them boxes.
(laughing)
Now you take your shrimp,
you can eat the doodle inside of it.
I don't like the doodle inside of that, I like them clean,
so, you come.
So you wash your shrimp.
Vinegar, lemon juice,
whatever you wanna use to wash your shrimp.
As you can see, I have all the seasonings.
I have a Lawry's, Sézane, Mrs. Dash,
parsley, you know, parsley is gonna make it cute.
Mince the garlic, mince minced, y'all get it.
Jerk shrimp. I mean, jerk sauce.
Tony's Creole seasoning, and adobo.
And, we have some more,
I noticed, look, I got a lot of seasoning,
but it's really not.
So you start by using onion powder.
This doesn't really add anything
as far as the seasoning goes.
So you put it,
and if you know how to cook,
y'all know I don't know no measurements.
I don't even know why I got that measuring spoon.
And I have garlic powder, which is not a salt.
We just, I don't know.
I just give it a little shake.
Two squeezes of, what y'all think this is?
like, you know, you do that.
That's how much of the seasoning you use.
So that's Tony's, now this is adobo.
I'm gonna use one adobo.
Boom.
And then, I'm gonna use some chili.
Ooh ooh. It's closed.
(laughing)
Mild interruption all the seasoning is brand new.
So, it was closed.
So back to the track.
Okay. Boom.
So you put a little paprika,
paprika is just a little color in, just put a little dash.
I'm literally doing three shakes.
So that's how I measure it. Three shakes.
So, one, two, three.
So now we're gonna mix it
and I promise you, we probably going to need more,
cause there's so many shrimps in there,
The real chef, they just do it by eyesight.
So they'd be like, okay, that's enough. That's not enough.
Ah, ah, ah, that's how they'll go.
I will never forget one time,
I made this for a guy and he don't eat spicy food at all.
My feelings were so hurt because he didn't,
he couldn't handle the spice.
I'm gonna coat the pan with a little bit of olive oil.
Put all that in now. All the juices.
Now as far as the jerk sauce goes,
I always be putting a lot of jerk. Like that much.
Bam.
Like that much.
Always gotta get your hands dirty.
That's why I'm like wearing tips
because it'd be all seasoning, jerk seasoning
next thing you know,
I'm doing something with my hands
and it's fricking jerk sauce in my nails.
Okay. So you put the oven on broil. My fault.
I hate when people stare at me when I cook.
Cause it's like,
I know that they thinking in their head,
it's so much seasoning.
And they just be watching my every move.
Boom.
I don't care about the size of the pepper.
I don't,
(giggling)
I mean, I care about the size of the pepper, but you know,
at this point I don't care about the size of the pepper.
You can put it in a bowl,
but I'm putting it right here.
And I'm gonna take the onion.
Hopefully I don't cry.
So the same way I don't know how to cut a pepper.
I don't know how to cut an onion.
For y'all people that say I forgot to take the wrap off,
I got a trick.
Wham!
See, it ain't nothing, you take the,
the belly button out.
You take the belly button out of all of the onion.
Ooh, my eyes!
Ooh.
Damn, I'm about to rub these lashes off.
And you, oh wait.
(laughing)
The pan is not even on.
I'm so silly.
Hold on. Okay, wait
(screaming)
(giggling)
So now you come here, you just do a zigzag.
Okay so, take your garlic and put a teaspoon
of garlic.
I always like to do that
cause it just make you look like real chefy, right?
You know the vibes.
Okay. So then you pull all the veggies
Let that cook a little bit, but look,
first you gotta do this.
Wham.
Just so that it won't cook too fast.
Now you come check your noodles.
Take one.
Come on.
(squealing)
You know, usually they throw the spaghetti on the floor.
It's done!
Okay so, the noodles is done.
All right so, the noodles is done.
As long as it sticks to one of the walls in the house,
you good.
This shrimp is done.
I definitely forgot about this shrimp. That's crazy.
Look at that. Amazing. Crunchy.
That's why I gotta put it on broil.
You see the tips.
So the tips could be extra crunchy.
So now I'm gonna take some butter.
It's gonna melt really fast though,
because the,
the shrimp is already done.
Yeah. I don't know measurements.
I don't know time.
I just be knowing when it's done.
So now, come over here.
You take this and you just mix it up.
And the shrimp is done y'all
and it smells so damn good.
You see, my seasonings worked out, baby.
Now, this is a very important part,
I'm about to (indistinct) for y'all.
This is like the
sensational part of my meal.
Take your butter.
Put it on there, let that simmerize.
That's still steaming.
(giggling)
Y'all, y'all gotta get y'all's some heavy cream.
Not no half and half.
Not no milk.
I got this little fancy bowl.
Little teapot.
And y'all put some heavy cream.
Hold on. The fire too high.
It gotta be a low fire,
cause you gotta like really get to whip it.
So come, take two pinches.
Boom.
So I'm whipping.
Basically melting the heavy cream.
And now it's becoming like,
you get it, okay?
Becoming like a sauce, like a cheese sauce.
Okay?
It's very important to have more than one type of cheese
because every cheese tastes different.
Oh my God.
This one is trying to hold onto me. Relax!
Get up off of me!
Damn.
Oh my gosh.
So now you come,
and you do the same thing with the cheddar cheese
and you get the Parmesan cheese,
do a little pinch.
Bam.
Y'all, it is so hot in here.
So come, mix them, mix them, mix.
Mix. Wham.
Do not play with that cheese, baby girl!
Okay y'all, so y'all get the ooh, cheese.
Y'all get the cheese, stretch it out.
Do a little circle. A little jump rope.
Y'all know the vibes.
Okay.
Ooh. All right, let go.
Let's check the veggies. Yes.
Your veggies is giving what it's supposed to give.
Ooh yeah.
Hibachi style.
Oops, sorry.
You take your noodles.
Take your veggies.
Boom.
In everything you wanna pay for an eye, right?
So then you come and you put your cheese sauce.
Get that oozing, all over it, okay cool.
Circle, circle, circle. Like that.
You mix everything together.
Everything.
You gotta know that sound.
So, I'm gonna get the bread ready.
Boom.
Put this in the oven.
And I'm just gonna put another square of butter.
Okay.
And then, okay, so y'all see how it look now.
Wham, wham, wham.
Now you take it
in the oven.
Ooh.
Pasta's finished, everything's finished now.
You're gonna take a stick of butter.
Unsalted, right?
And put it in the microwave.
30 minutes. Boom.
30 seconds! Oh my God!
Imagine 30 minutes, that shit is gonna be rubber.
Give it one last mixing.
You see?
You see how good that looks?
And if you want to add more jerk, you can add more jerk,
but I'm not sure.
Everyone's spice level.
Okay.
If only y'all could smell this.
Y'all just don't know, baby girl, it smell so good.
If you want your man not to leave you,
I suggest you follow every step
and have him watch you the whole time.
So he can be like,
damn baby, you really (indistinct).
Like, like even the noodles still on the ceiling,
they know my noodles is good,
they know everything gonna be good.
This is very satisfying.
(slow music)
Oh, yes. You just take that, put it all over there.
Not the whole thing though.
Buttery rolls.
And put it on the side.
And last but not least,
Bon appetite!
Ooh give me some peppers.
This is a first bite,
I'm trying to get everything on this fork.
I'm gonna eat this.
Y'all.
This is so good.
Damn, I did it again.
(cheering and applauding)
And there you have it.
Dreamy's jerk shrimp rasta pasta.
Dream. Oh my God, the jerk is like,
intense.
So y'all it's a wrap.
If you wanna make my rasta pasta,
make sure y'all tag me and BET
and use my full recipe, okay?
(upbeat music)
(screaming)