- They see a way to a man's heart is through his stomach.
I don't really know if that's true or not but
if that's the case, I don't know what's taking so long
for me, 'cause I be throwing down.
I just cook for my closest friends of course loved ones.
'Cause I feel like if you give them wifey duties
to somebody that don't deserve it
then, what special do you have to give when you're married?
So ladies don't be cooking for them (beep).
(laughs)
(logo thud)
What's going on guys?
It's your girl, Rocsi.
Today, you're hanging out in my kitchen.
And what I wanna do for y'all,
is I'm gonna show you guys how to make
New Orleans style, barbecue shrimp.
(bright upbeat music)
So here we go, guys.
We are making New Orleans style, barbecue shrimp.
And what makes it New Orleans style
is that there's no barbecue flavor in this.
All right? It is all Creole seasonings.
It's super easy to make.
This is something that I usually like to make
when it's like a football game
or just as an appetizer for my friends.
You will get dirty.
So I'm definitely wearing the wrong thing
in this kitchen right now, but it's okay.
I'm at home. I'll change later.
Now, the first thing I like to do before I start cooking
is I like to prep everything.
So I'ma start off with a shallot
that I'm gonna add to my mix
and go ahead and chop this up really quick.
Now, don't talk about me 'cause of my chopping skills.
I ain't Chef Emeril or anything like that.
Just mince it finally. Okay?
Watch my nails.
I still got these crazy nails on right now.
Whenever I get real close to my nails
I always get scared that I'm gonna cut my finger off.
That's okay though.
So mince it, pop it as much as you can.
Get it really finally in there.
And there it is.
Now, I can start.
Now I have everything already laid out for you.
So what I'll do, is I'ma put my flame
on a medium to low heat.
You always wanna make sure your pot is hot
before you start putting stuff in there. All right?
Don't start cooking and throwing things
in your pot when like it's still cold.
'Cause then you're not gonna get the right temperature
of your oils and your butters. All right?
Just a note for you.
Don't start cooking with a cold pot.
I'm gonna take two sticks of unsalted butter.
Now I'm gonna tell you why I'm using unsalted.
'Cause Creole food, Creole seasoning,
all the seasoning that you use in your kitchen,
already has salt in it guys.
Stop cooking with so much salt.
It's killing us out there.
So that's why we use unsalted butter.
Now, I'm the type of person
that usually stays away from dairy
because dairy is not really good for your body.
But when it comes to cooking,
there's no substitution for butter.
I'm from the South guys, butter is where it's at.
So I'ma let my butter melt down.
Also. Another thing, I don't know why
I just like cooking with wooden stuff.
I don't know. There's nothing fancy about it.
I just like wood.
Pause. (laughs)
And the real thing with this is
it's kinda like, you know shrimp boils and crawfish boils.
Like I said guys, I'm from New Orleans,
so we grew up eating all types of seafoods
already with the heads still on and cleaned the vain.
That's about it.
You want the head and you want the shell still on.
If you're in a place that you can find that, God bless you.
'Cause out here in LA, they so bougie and they so clean
they wanna take everything off
and the only way that I could get you guys shrimp
with the head on is to drive down the 401 to the 405
all the way to San Pedro and then go down to the fish market
and Rocsi ain't got time for that today.
I do love you.
I swear to God. I do.
But we're not doing that today. Okay?
So my butter is all melted down.
I'ma go ahead and throw this shallot in there.
I'ma go ahead and add my garlic.
This is about...
There's a lot of garlic,
but I like that, okay?
What you wanna do is about nine cloves
I would say, of garlic in there.
Or you could be real fancy with it
and go ahead and mix it yourself.
Whatever floats your boat.
If we cooking in five, you wanna do this real quick.
So I get everything already done for me. All right?
So garlic is in, shallots are in,
still have this at a medium temperature.
Next thing I'm going to add
is some of my Creole seasonings.
I grew up on Zatarain and I grew up on Tony's
and if you're from New Orleans,
you know about Slap Your Mama too.
Now today, I will be using
I think this one is Tony's. All right.
So I'ma start with,
that's about two big tablespoons of Tony saturate.
This is, Slap Your Mama.
This is like the atomic fire wings
at any fire wing spot you go to.
I'm gonna use half a tablespoon which is what guys?
For everybody that said a teaspoon, I'm so proud of you.
For everybody who was like, huh?
I don't know what to say about education.
I'm gonna use actually half a teaspoon
of Slap Your Mama because it's just that spicy.
You don't need a lot of it.
And I like to use two different types of Creole seasonings
just to give it a different taste.
Make it fun, make it jazzy.
So I got that going in my butter mix.
Next. I'm gonna add in some crushed pepper.
'Cause we love our pepper.
We're also gonna add in
just like about four Bay leaves.
You just crush them up,
add them all over.
My kitchen gets so dirty after (inaudible).
but that's okay.
I got one of those little Roomba vacuum cleaners.
I call them El borracho, which in Spanish means the drunk
'cause all he does is knock into everything.
I don't even know if it's really vacuuming anything.
I know there's gonna be a hater in the comments that's like,
"That's not how you make New Orleans style barbecue shrimp."
To each is own.
Everybody makes it differently.
I bet you, you don't make mashed potatoes
like I make mashed potatoes. Okay?
It's okay.
You're gonna find a hundred recipes how to make it.
This is Rocsi's.
All right.
So then, we're gonna add some Worgestershire Sauce.
Yes. This is about
a fourth cup of Worgesteshire Sauce, I would say.
Don't go cheap on Worgesteshire Sauce guys,
get the good stuff.
The one that's wrapped up in the brown paper bag.
If you from the hood, you know
what that brown paper bag used to cover.
Somebody had a 40 in there.
At least that's where I was born.
All right. So I added the Worgesteshire Sauce.
Then I'ma add a little bit of paprika.
Gives it a nice tang.
I put Paprika almost on anything.
I have hot sauce.
All right, guys. Let me tell you about hot sauce.
To each is own.
If you're a Crystal type of person, pretty mad at you.
If you like Louisiana Hot Sauce, I love you.
If you like RedHot Hot Sauce, I love you.
(speaking in foreign language)
do not put no (indistinct) in here. Okay?
It's a totally different flavor that does not belong
in the New Orleans rapport.
I feel you.
Do not put (indistinct) in this mix. Okay?
You need a Crystal,
you need a RedHot, you need a Frank,
you need Louisiana Hot Sauce,
you need one of them.
Get you Some Creole Hot Sauce. All right?
So this is about 10 dashes of hot sauce.
Then we're gonna add
some fresh thyme.
The thyme is all we have, but that's a lie.
It just looks like the canals that I used to grow up around.
Brown with some green stuff floating in it.
It's never knew.
I'm gonna lower this just a little bit.
Next up,
we are going to put some lemon.
The lemon is gonna go, is gonna try to balance out
a little bit of that heat that we have in there.
The acidity is gonna break it up a little bit.
So I like to take two lemons, cut them in half
and just go ahead and splash the juice in it.
That tang is gonna give it a great taste.
This is when you need a man in the kitchen.
When you got the real lemons that come out of a tree,
they hard to squeeze.
I need a sue chef DET.
I need some fine man helping me in here right now.
Please and thank you.
Are y'all cleaning up after this?
That's also one of my rules in my kitchen
is I don't clean after I cook.
So now your mixture is pretty much done.
At this point now, you could actually taste it
to see if the spice level, the Creole is right.
If you need salt, this is when you would add it.
I promise you, I bet you I don't have
to add any salt to this.
And it's this nice rich burned almost color,
this is what you would use in a crab boy also.
My shrimp have been sitting in ice cold water.
They're all cleaned. They're ready to go.
So I'ma just go ahead and drain these out real fast.
Who wants to get the pretty shrimp?
But get you some nice, good
look, clean, big colossal shrimp.
All you gonna do, toss them in there.
Now shrimp, cooks so fast.
You kinda know the temperature of shrimp
because you know, they go from this grayish ashy color,
the color that you look like
when you get out of the shower, that color,
to after you put lotion on and you're nice and bronze
and looking nice and moist,
that's how shrimp changes color. Just like that.
So you want it to be that appealing color.
Then you're just gonna set them in there.
You wanna give your shrimp enough room in the mix
to kinda boil in.
See how they're already changing into that pink color?
And I'll share the secret guys.
The reason why you want them in the shell
is because all of that juice
and flavor in the sauces
is getting trapped in to the shrimp.
Now, if we had the heads on them, it would be even better.
We have a saying in New Orleans that says,
"Suck the heads, bite the tail."
It's a real thing. You can look it up.
I'm not making this shit up. Okay?
It's not nothing nasty or provocative
but in New Orleans, they like to suck a lot of heads
of shrimp and crawfish. Okay?
Y'all nasty.
Disgusting.
All right. So I'm gonna leave this to boil.
This is my favorite game to play.
Does it fit? No.
Does it fit? Yes.
How you know you've been cooking?
See all that marks, somebody that does work in the kitchen.
So get you a bread knife
and get you some nice French bread.
French bread is the best.
Because what this is gonna do,
is sap up all of that sauce that we just made.
You got this as your main meal,
do like a little side salad if you want.
I usually make some Creole potatoes
to go on the side of the shrimp dish.
My Creole potatoes are infamous.
Men have proposed to me from my Creole potatoes.
Clearly absurd. No.
Because I don't have a ring on my finger yet
but the time will come.
So I'm moving my shrimp around
to make sure that they cook all the even.
You want them to be that nice pink color
but you don't want to over cook them.
Get you some Creole, Creole, Creole parsley.
Do not get Italian parsley.
That's the wrong parsley.
If you ever trying to show out
and make something look good for somebody,
get you some parsley, chop it up and put it on top.
It's gonna look (indistinct)
(caughs)
You know you did it right if you can't breathe anymore.
The shrimp is a color that we want it.
That sauce is looking right.
They cook up so fast.
You just gotta wait to see if they're that pink color
and you're ready to go.
And there you have it.
New Orleans style barbecue shrimp.
You know red don't come out of beige easily,
but that's my pop awareness.
I don't care if I look stupid either.
I'ma tell y'all how much I'm a pro at this stuff.
(bright upbeat music)
See that, when you're not cheap with your shrimp,
you get more out of it.
(bright upbeat music)
I'm not supposed to be eating carbs,
but I have to.
That's the best part, right here.
See that.
So good.
Now who's cleaning this kitchen?
My cleaning lady already came.
(logo thud)